I was looking for something fast and happened to see this recipe for pasta with a lemon sauce in and issue of Fine Cooking that was sitting out. A double bonus, because I still have a few meyer lemons left from our harvest over at the neighbor’s house.
Larry didn’t like the pasta at all. He loves lemon desserts, but doesn’t care so much for savory lemon dishes. I liked the pasta enough to finish it, but I won’t be making it again. I used Barilla Plus pasta for the first time, and liked it okay. Not as hearty as regular whole wheat pasta (which in many cases is a good thing – whole wheat can overpower delicate sauces).
I had made romanesco broccoli before and loved it, but this time, not so much. Something about the texture – maybe I didn’t roast it long enough? Larry liked it, though.

• Angel Hair Pasta with Lemon Cream Sauce (Fine Cooking #77, March 2006, p. 54)
• Roasted Romanesco Broccoli
  

Wine: David Bruce 2004 Central Coast Pinot Noir (Central Coast, California). Nice, perfect for a casual evening at home.