Cooking for One: Festosi Pasta with Light Lemon Zest Cream sauce

Matchachoco and I have been discussing about the concept of cooking for one, recipes that are meant for only one serving. It was initially a forever alone joke (aka the most referenced meme in our conversations), but I think we might be up to something with the concept…

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Here’s the first “Cooking for One” post featuring a pasta shape I’m currently crazy with, called festosi (I think it’s also called armoniche?). I really like the texture of this pasta, and what’s  special about the curly ridges on the pasta is that it makes it easier for pasta sauces and small food pieces to stick to the pasta.

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Although this type of pasta would be perfect for something like a pesto sauce, I wanted to try something new and came up with this light cream sauce that has a lemon flavour undertone. The pasta sauce was a little bit thin, but it’s great for dipping with bread.

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I really liked the sauce because it has a little bit of creaminess to it, but it’s not overly rich that you feel sick after eating it. Coincidentally, the amount I made was exactly just enough for one serving, so here am I typing about cooking for one.

– Ricelessasian

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Festosi Pasta with Light Lemon Zest Cream Sauce (makes 1 serving)

Ingredients

3/4 to 1 cup festosi pasta or pasta of your choice
1 cup baby spinach
3 white mushrooms, chopped
3 shiitake mushrooms, chopped
1/4 of a medium sized onion, diced
1 clove of garlic, minced
1/4 cup sodium-reduced chicken broth
1 tbsp heavy cream
2 tbsp Parmigiano-Reggiano cheese (the real deal, not the cheap Parmesan cheese)
1/2 tsp lemon zest
2 tsp of olive oil
Salt and freshly ground black pepper for seasoning

Directions

  1. Cook pasta according to package directions.
  2. Over medium heat, sauté onion and garlic with olive oil just until onion becomes translucent. Add mushrooms and continue to sauté until mushrooms have softened. Season with salt and pepper.
  3. Add chicken broth, heavy cream, spinach, and lemon zest.  Reduce to low medium heat, and let simmer until its volume has slightly reduced. Mix Parmigiano-Reggiano cheese to the sauce; this will slightly thicken the sauce. Season with salt and pepper.
  4. Toss pasta with the sauce. Serve in a small bowl.
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2 thoughts on “Cooking for One: Festosi Pasta with Light Lemon Zest Cream sauce

  1. Pingback: Cooking for One: Colourful Heirloom Tomato and Basil Pasta Salad | Underground Culinary Lab

  2. Pingback: What’s your Pasta? | Underground Culinary Lab

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