====== Pasta with Caramelized Lemon ======

  *4 lemons
  *1 lb pasta
  *1 tsp kosher salt
  *pinch sugar
  *3 Tbsp butter
  *3/4 tsp pepper flakes
  *2/3 cup Parmesan
  *1/3 cup parsley - chopped
  *1/2 cup celery leaves - chopped (Optional)
  
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  - Heat pot of water to boiling for cooking lemons and pasta.
  - Zest 2 lemons. Trim top and bottom of other 2 lemons, cut into quarters, remove seeds, remove center pith, slice into thin triangles. Heat in boiling water for 2 min, remove with slotted spoon, dry on towel or paper towels.
  - Cook pasta in pot until just al dente, Drain in colander reserving 1/2 cup liquid.
  - In large skillet heat 1 Tbsp olive oil until hot. Add lemon wedges, pinches of salt and sugar, and cook until caramelized and brown on edges, 3-5 minutes.
  - Melt the butter and remaining 2 Tbsp olive oil in the drained pasta pot. Add the chili flakes and lemon zest and cook until fragrant. Whisk in reserved pasta water. Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the parsley and celery leaves if using.
  - Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.
  

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  Serves: 6       Total cook time: 20 min.
  Source: NYT recipe app
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{{tag>food vegetarian}}