Lemon Penne

Ever since I was a child, I've been a freak for lemons. My first and favorite cologne as a child was "Skinny Dip Lemon Dew". I used to drown myself in it. Of course the scent only lasted about 5 minutes...but it was 5 minutes of heaven for me. I enjoyed my mom's lemon chicken and when she prepared redfish with a lemon sauce. There's something about lemons that refreshing and clean. So brace yourself because your life is about to change forever.

Lemon Penne -

Boil 1 lb. of penne in salted water just until al dente and drain.

While your pasta is coming to a boil, zest two lemons and thinly slice the lemons and grab a bunch of chives and cut them into 1/2 inch strips. The more chives the merrier. These were all I had in my herb garden.

To a large saute pan, add 2 cups of beef broth, 2 tablespoons of extra virgin olive oil, 1/2 cup of tamari or soy sauce and lemons. Cook over medium high heat until reduced slightly, about 8 minutes.

Toss the cooked and drained penne, chopped chives, lemon zest (about 1 tablespoon), black pepper and a few dashes of hot sauce into the reduced liquid. Continue tossing the penne for a couple of minutes so it can absorb the liquid.

You can feel good about this pasta dish, it's not cooked in a heavy sauce with a lot of cheese. Actually, it's a pretty light and healthy main dish or side dish. Let me know, I need to believe!