Lee White
It was a nice week with more company at home in four days than I have had in the last four months.
Tuesday evening, I had five friends for dinner. We are all good friends, all five from Lyme, and all but I had spent a bit of time together. I had visited one couple twice over one month. My dining room table is very large and, while we could converse, it was too big for us to whisper (not that we would!)
After dinner, we sat in my living/dining room, at least five feet apart, and watched the Connecticut Sun lose for the second time in a row. All of the WNBA women are playing at one enormous arena for the entire summer.
Then, on Saturday, my stepdaughter, Molly, visited from Newton, Mass. She currently has the longest commute ever—two weeks in Massachusetts, then two weeks in San Francisco. She had sheltered in San Francisco for three months and when she flew to Massachusetts she had to isolate for two week.
Now, with the continuing COVID situation in California, she will spend at least six weeks here on the East Coast. Anyway, we had a nice dinner at Olio, but before she drove back to her apartment, I gave her a few packages of tuna salad, tomatoes, cherries, peaches, and sweet corn.
Even though it was a busy week, including Zoom meetings and writing, I had some time to do read lots of my food magazines. I did some interesting cooking. In all the years I have written this column, I never have a problem finding a new recipe or figuring a new way to make an older one.
But this past week I found three new recipes and had all the ingredients on my counter, in the refrigerator or in the pantry/hall closet. Two I have made and both were delicious. The third I haven’t made yet, but a friend had given me three lovely little eggplants, so I will make that one tomorrow or the next day.
All three can be ready to eat by the time the water is boiling and the pasta is al dente. Will add the new one or two next week.
Linguine with Spinach, Lemon Cream and Parmesan
From Costco Connection, August 2020
Yield: 4 (as a entree) or to 6 to 8 as a starter or side
1 pound linguine
1 pound baby spinach
1 small or medium-firm zucchini, cut into fine julienne strips (optional)
2 lemons, washed and dried
1 cup heavy cream
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano, for serving
Bring a large pot of salted water to a boil, add the linguine and cook until al dente, about 9 minutes. Stir in spinach and zucchini, if using. Cook, stirring frequently, until spinach is tender, about 2 minutes.
Meanwhile, zest the lemons, removing only the yellow skin and avoiding the white pith. Halve the lemons, and squeeze the juice into a small bowl.
Remove and reserve ½ cup of the pot of water, drain the linguine into a strainer. Pour the lemon juice over the pasta.
Add pasta water, cream and lemon zest into the empty pot and cook over medium-low, stirring, until the cream thickens slightly, about 1 minute. Add linguine and toss well until thoroughly coated. Season with salt and pepper and serve in a bowl with the cheese.
About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and also for the Shore Publishing and Times newspapers, both of which are owned by The Day.
