Recipe: Pucker Up P'Sghetti

My son has a thing for lemons, so I was pleased to find this recipe on Tastespotting, a food photography site.

This recipe sounded light and different — not something I would have thought of doing with spaghetti, but something simple enough for a young kid to like.

I served this with pork chops, which the children did eat. The next day, I had some of the spaghetti — which, to this adult palate, was delicious — for lunch with arugula, cherry tomatoes and some chopped garlic tossed in. It was a lovely late-spring lunch.

PUCKER UP P'SGHETTI

Makes 4 servings

Zest of 1/2 of a lemon

1/8 cup fresh lemon juice, about 1 lemon

1/3 cup olive oil

1/2 cup grated Parmesan cheese and extra for garnish

1/2 teaspoon kosher salt

1/2 pound cooked spaghetti, warm

1. Zest lemon into a large bowl, then whisk in lemon juice, olive oil, cheese and salt. Add spaghetti and toss to coat. Serve warm.

Per serving: 293 calories, 7 grams protein, 21 grams fat, 4 grams saturated fat, 19 grams carbohydrate, 1 gram fiber, 9 milligrams cholesterol, 394 milligrams sodium

Adapted from thetoddlercafe.blogspot.com