Pasta like you've never had it before with roasted lemons.
My family loved every bite as a side dish I added roasted aspagus with garlic parmesan. It turned out delicious.
Read MoreI made this exactly as written the first time. I thought the sauce was ok. I made it again, this time adding crushed red pepper and white wine letting it simmer and reduce. Then added chopped parsley and grated parmesan cheese to serve. Second time was much better. Not sure if roasting lemons make a difference vs adding fresh squeezed lemon juice. Maybe on third try I'll see.
Read MoreI made this exactly as written the first time. I thought the sauce was ok. I made it again, this time adding crushed red pepper and white wine letting it simmer and reduce. Then added chopped parsley and grated parmesan cheese to serve. Second time was much better. Not sure if roasting lemons make a difference vs adding fresh squeezed lemon juice. Maybe on third try I'll see.
This recipe was the basis of my dish which included cherry tomatoes, leeks, thyme, basil, breadcrumbs, shrimp and parmesan cheese. The lemon was the least ingredient tasted. I had to ask if anyone tasted the lemon in the dish. My roasted lemons did not look like the picture. It was just warm lemons. I agree with Joane not sure if roasting adds any depth of flavor vs squeezing fresh lemons??? If you are going to make this dish I would suggest not limiting yourself to the recipe. Use it as starting point.
My family loved every bite as a side dish I added roasted aspagus with garlic parmesan. It turned out delicious.
