Our last recipe test of August went out with a bang! Anna found lemon themed recipes to test – a delicious light spaghetti and rolls for dessert. Watermelon as a nice summer side rounded it out well. These were so easy to make- and were fast too. Not a bad idea for an after-work meal or a light lunch on the weekend.
All the rolls require is starting out with frozen rolls (or homemade ones if you’re feeling industrious). Then they just need a mixture of lemon rind and sugar with butter on the top, baked and drizzled with glaze. Easy peazy lemon squeazy! The cast of characters for the rolls:
The cast of characters for the spaghetti (or in our case, angel hair as it is far superior):
The mixings to add to our angel hair- parmesean cheese, olive oil, garlic, lemon juice, basil. Simple:
The results were a light and (moderatly healty) summer dinner!:
After dinner we took a walk and enjoyed the break from the 100+ degree weather. The clouds were gorgeous!
Moments before the incident. See those birds making their way towards me?:
Yep. Nailed me on the hand. Sheesh:
Back to the clounds!:
Despite the bird poo, it was a fun evening with great food! Can’t wait for the upcoming dishes in September!
Lemon Garlic Spaghetti
4 oz dry spaghetti
1/4 cup grated parmesan
2 tsp olive oil
1 clove garlic
2 tbsp pine nuts
5-6 basil leaves, chiffonaded
- Pour olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.
While that’s starting up, boil up some spaghetti.
- Chiffonade some basil leaves.
- Then you take some cheese…Some pine nuts…and the basil, and dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the spaghetti and toss until well combined. Plate, crack some black pepper on it, and nom.
(It’s good without the pine nuts)
12 Rhodes dinner rolls, thawed but still cold (you can find them in the freezer section)
zest of 1 lemon
1/2 cup sugar
3 Tbsp butter, melted
1/2 cup powdered sugar
1 Tbsp lemon juice
Cut rolls in half and place in a greased 9×13″ pan. Drizzle with the melted butter. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled. Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan. Combine glaze ingredients. Drizzle over rolls while still warm.
Note: If you can’t find frozen roll dough in your area, you can use homemade dough and it works just fine.
*MY note- if you aren’t making your own rolls just put all of the lemon sugar mixture on the rolls and cook – also what the recipe calls for is a LOT, so unless you have more rolls I would cut it in half.