Creamy Lemon Bucatini With Roasted Cherry Tomatoes

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I can’t remember a time in my life where I went more than two weeks without pasta. I’m not sure if that’s something to celebrate or means I eat way too many carbs (which I do). Needless to say, I am always looking for new, easy and fresh ways to enjoy pasta! That’s where this creamy lemon bucatini with roasted cherry tomatoes comes into play. I LOVE the combo of lemon and pasta. There is something SO flavorful and delicious about this bright duo. Combined with heavy cream, it becomes something so decadent and dare I say, perfect, with the “cherry” tomatoes on top (yay, dad jokes). Get ready to get your carb on with this simple meal!

Ingredients

1 cup cherry tomatoes

2 tablespoons olive oil

3 cups spinach, optional

1 lemon

12 oz. fresh bucatini, or other long pasta

3/4 cup heavy cream

5 tablespoons butter

3/4 cup grated Parmesan, plus more for topping

Salt/pepper, to taste

1 tablespoon basil, roughly chopped

Begin by preheating the oven to 400 degrees. Place cherry tomatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Place in the oven and cook for 35 minutes.

Cook pasta in a large pot seasoned well with salt, until al dente.

While the pasta is cooking, peel two strips of lemon with a vegetable peeler, slice the lemon peel into thin strips and set strips aside. Next, place cream in a medium-large pot. Using a zester, zest the remaining lemon peel into the pot.

Squeeze the juice of the lemon into another small bowl and set aside.

Place the lemon zest and heavy cream in the pot over medium heat and bring to a simmer, about 2 minutes. Next, slowly add in the butter and allow to melt. Stir well until the sauce is creamy.

Reserve 3/4 cup of pasta water. Add the water to the cream and stir well. Remove the pasta from the pot and add to the cream sauce. Add spinach and sauté until the spinach is cooked down and soft. Reduce the heat to low and add the Parmesan cheese. Continue to cook and stir until the cheese is melted and combined with the sauce and pasta. Remove the pasta from the heat. Add the reserved lemon juice, additional salt and pepper, stir well.

Time to plate! Divide the pasta among bowls. Top each bowl with additional Parmesan cheese, sliced lemon peel, roasted cherry tomatoes and freshly chopped basil. Enjoy!

Elizabeth Canas