Happy Summer, officially! In my Substack newsletter on Monday, I am doing a deep dive into grilling and how to grill more healthfully. Plus I came up with a brand new meal that is my new favorite and I can’t stop making it! On Instagram, I’ll be sharing some inspo for summer meals and Fourth of July. Lastly, if you take my cooking class online, I am hosting a live zoom Q&A this Wednesday at noon PST. Check your email for the link. Plus, the July class is being uploaded soon (on July 1!). Here’s your dinner planner for the week:
This Pasta al Limone, or Creamy Lemon Pasta recipe is a bright, zesty pasta dish made with fresh lemon zest, lemon juice, butter, and Parmesan cheese. An immediate transport to the Amalfi Coast, this dish is one for the summer menu, all season long!
What is Pasta al Limone
Pasta al limone is a traditional Italian pasta dish featuring pasta tossed in a creamy lemon sauce. The sauce is typically made with fresh lemon juice, zest, butter, and cream or cheese, creating a bright, tangy, and rich flavor that beautifully coats the pasta.
This dish originated in southern Italy, particularly along the Amalfi Coast and in Sicily, where they are known for their abundance of lemon groves.
What Makes This Recipe Great
Pasta al Limone is a classic coastal Italian dish traditionally served as a first course rather than a full meal. Often, we take an all-or-nothing approach to pasta, thinking, “I can’t eat carbs because they’re bad for me or make me gain weight.” While we need carbs, we can’t always eat unlimited amounts. A 2-ounce portion of pasta is not the typical serving size in US restaurants, but you can easily control your portion at home and enhance the dish with cooked vegetables like zucchini, asparagus, or spinach.
I am not afraid to use a little heavy cream for special occasions if it enhances the dish, but the technique I teach in this recipe shows that you don’t need it. In fact, I believe this dish tastes better without cream! It’s full of bright lemon flavor and becomes super creamy with a little trick: starchy pasta water!
As always, you can substitute any pasta recipe with a pasta alternative. Additionally, you can replace part of the pasta with vegetables. For a unique twist, I sometimes add a little fresh mint (add in Step 8). Now, let’s make this delicious recipe!
Ingredient Notes
All you need are a few simple ingredients, a large pot of salted water, and a pan! A lot of pasta al limone recipes use heavy cream, but this silky sauce comes together with a different trick: pasta cooking water! The resulting dish is as creamy as they come, with the perfect balance of tangy lemon flavor.
pasta, preferably spaghetti, bucatini, or linguine: Use any long pasta noodles you like. Feel free to do half pasta and half zucchini noodles.
kosher salt: To season the pasta water.
unrefined, cold-pressed extra virgin olive oil
fresh lemons: Our star ingredient!We will be using whole lemons for both the fresh lemon juice and the lemon zest.
unsalted butter or plant butter
grated parmesan cheese or pecorino cheese
pinch of salt to taste: I recommend sea salt.
black pepper to taste
garnish with fresh herbs like basil leaves or mint leaves
Step-by-Step Instructions
Bring a large pot of water to a boil. Once it’s at a raging boil, season the water with 1 tablespoon of kosher salt.
Cook the pasta for 3 minutes less than the package instructions recommend. For instance, if the package states 11 minutes, cook for 8 minutes.
While the pasta cooks, place the olive oil into a large saute pan or large skillet and heat over medium heat.
Add the lemon zest of 2 lemons (just eyeball it) to the large pan along with half of the lemon juice, and all of the butter, and season with black pepper and salt to taste.
Once your pasta is ready (it’s not quite al dente yet), save two cups of the pasta cooking liquid, drain the pasta, and place it in the pan with the lemon mixture. Or you can pull out the pasta with tongs and leave the pasta water in the pot.
Pour 1 ⅓ cups pasta-cooking water into the pan with the lemon and pasta, and turn the heat to high. You will cook the pasta in the skillet for 3 minutes. This is when the pasta will release a lot of starch to help make the dish creamy and eliminate the need to add actual cream.
For the first minute, constantly stir while the pasta water evaporates.
Then add the remaining lemon zest into the pan.
With 45 seconds to go, add in the rest of the reserved lemon juice. Keep stirring the pasta on high heat. Stir until most, but not all the water has evaporated. You want some starchy water to remain.
Taste the cooked pasta. When it is perfectly al dente, remove the pan from the heat and add ¾ cup of cheese. Toss to coat until it is creamy and silky. Add extra pasta water as needed. Zest the last lemon on top and serve immediately with extra cheese on the side.
Recipe Tips
Mint feels fresh and light, but basil is nice too.
You can also go off-script and add fresh veggies like peas, sauteed zucchini, or protein like shrimp or chicken.
Make it vegan: use plant butter and vegan Parmesan (I like Violife vegan Parmesan).
If you use spaghetti squash or a spiralized vegetable instead of pasta, you’ll need a richer liquid than just water. Consider half unsweetened and unflavored cashew milk or soy milk and half water in the pan to create a sauce. Another thickening agent to mimic creaminess is a dollop of Kite Hill almond milk cream cheese.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet for a few minutes or the microwave for 1-2 minutes with a little butter to break up any clumps. Give it a good stir to allow the lemony sauce to coat the pasta again and serve.
If you give this recipe a try, snap a pic and tag @pamelasalzman onInstagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Easy Pasta al Limone Recipe (with Bucatini or Spaghetti)
Serves: 6
This Pasta al Limone, or Creamy Lemon Pasta recipe is a bright, zesty pasta dish made with fresh lemon zest, lemon juice, butter, and parmesan cheese. An immediate transport to the Amalfi Coast, this dish is one for the summer menu, all season long!
Ingredients
16 ounces pasta, preferably spaghetti, linguine or bucatini (feel free to do half pasta, half zucchini noodles)
Bring a large stock pot full of water to a boil. Once it’s at a raging boil, season the water with 1 tablespoon of kosher salt.
Cook the pasta for 3 minutes less than the package recommends. For instance, if the package states 11 minutes, cook for 8 minutes.
While the pasta cooks, place the olive oil into a large saute pan or skillet and heat over medium heat.
Add the lemon zest of 2 lemons (just eyeball it) to the pan along with half of the lemon juice, all of the butter, and season with black pepper and salt to taste.
Once your pasta is ready (it’s not quite al dente yet), save two cups of pasta water and strain the pasta and place it in the pan with the lemon mixture or you can pull out the pasta with tongs and leave the pasta water in the pot.
Pour 1 ⅓ cups pasta water into the pan with the lemon and pasta, and turn the heat to high. You will cook the pasta in the skillet for 3 minutes. This is when the pasta will release a lot of starch to help make the dish creamy and eliminate the need to add actual cream.
For the first minute, constantly stir while the pasta water evaporates.
Then add the remaining lemon zest into the pan.
With 45 seconds to go, add in the rest of the reserved lemon juice. Keep stirring the pasta on high heat. Stir until most, but not all the water has evaporated. You want some starchy liquid to remain.
Taste the pasta. When it is perfectly al dente, remove the pan from the heat and add ¾ cup of cheese. Toss to coat until it is creamy and silky. Add extra pasta water as needed. Zest the last lemon on top and serve immediately with extra cheese on the side.
Notes
Recipe Tips Mint feels fresh and light, but basil is nice too. You can also go off-script and add fresh veggies like peas, sauteed zucchini, or protein like shrimp or chicken. Make it vegan: use plant butter and vegan Parmesan (I like Violife vegan Parmesan). If you use spaghetti squash or a spiralized vegetable instead of pasta, you’ll need a richer liquid than just water. Consider half unsweetened and unflavored cashew milk or soy milk and half water in the pan to create a sauce. Another thickening agent to mimic creaminess is a dollop of Kite Hill almond milk cream cheese.
My daughter Anna is home for a week and she said, “I just want to come home and open the fridge and see all the food.” LOL I will not let her be disappointed. For most people, kids are out of school and summer is in full swing. I am shifting from warm soups to chilled soups, more entree salads, and using my grill more.
Happy Father’s Day to all the dads!If you are missing your father like I am, I am holding space for you in my heart.❤️ Here’s your dinner planner for the week:
These homemade, grain-free seed crackers are a super easy recipe that offers a satisfying crunch that perfectly complements their nutty, wholesome flavor. Eat them on their own or with a spread of avocado or schmear, and enjoy this nutrient-packed snack!
These Starbucks Copycat Egg Bites are an easy, make-at-home recipe featuring a combination of eggs, cheese, bacon, and your favorite veggies. The resulting low carb egg bites have a creamy, velvety texture and make a delicious and filling breakfast or snack.
All About Starbucks Egg Bites
According to their website, Starbucks’ famous sous vide egg bites feature “Applewood-smoked bacon and aged Gruyère and Monterey Jack cheeses folded into cage-free eggs and cooked using the French “sous vide” technique to create a velvety texture that’s full of flavor.”
The sous-vide method of making egg bites involves cooking the egg mixture in vacuum-sealed bags submerged in a water bath at a precise, low temperature. This technique ensures that the eggs cook evenly and slowly, resulting in a custard-like texture that is silky, smooth, and velvety.
The controlled temperature prevents overcooking and allows for the inclusion of various ingredients, like vegetables, meats, and cheeses, without compromising the creamy consistency. This copycat recipe makes homemade egg bites using a similar method, but with no special equipment or vacuum-sealed bags (that still turns out perfect and delicious!).
What Makes This Recipe Great
It’s not just Starbucks making these silky smooth, custardy egg muffins. I’ve had them elsewhere, and I completely understand the hype! The texture is creamy and velvety, even with add-ins like veggies, and it’s distinct from a frittata.
The secret lies in the technique: baking the egg mixture in a muffin tin set inside a bain marie, or water bath. It’s easier than it sounds! So, today let’s make Starbucks Copycat Egg Bites! No fancy equipment, just a few simple ingredients, and your oven!
Perfect for meal prep or a quick breakfast, this version is way more cost-effective than the Starbucks version, and the best part is that you can really customize the ingredients when making them at home.
Ingredient Notes
See the full recipe card below for ingredient amounts and details.
large eggs
whole milk cottage cheese or almond milk cream cheese
shredded Gruyère cheese or sharp cheddar cheese: For dairy-free, use Miyoko’s plant-based cheese or omit it altogether.
shredded Monterey jack or mozzarella cheese: Or all 1 cheese.
fine sea salt
freshly ground black pepper
a dash of hot sauce, if desired
Optional Fillings
cooked slices of bacon: Crumbled into small pieces.
red bell pepper: Diced.
scallions: White and light green parts only.
baby spinach
sliced mushrooms
chopped cooked hash browns
Step-by-Step Instructions
Preheat the oven to 325 degrees F and line a muffin pan with 12 silicone muffin tin liners or grease the tin well with cooking spray like olive oil or avocado oil.
In a blender, blend the eggs, cottage cheese, gruyere, Monterey jack, salt, and pepper (and hot sauce if you’re using it) until very smooth, about 60 to 90 seconds.
Place optional fillings in the muffin cups and pour egg mixture evenly into the 12 muffin cups, filling them about 3/4 of the way full. These will not puff up, so it’s ok if you fill them almost all the way. I like to stir each muffin well with a spoon so the fillings don’t sit at the bottom.
Place the muffin tin on a rimmed baking sheet and place it on a rack in the center of the oven. Pour 2-3 cups or ¼-inch of hot water into the baking sheet pan. Bake muffins for 40 minutes, or until the tops of the egg bites are golden brown, firm, and springy. The egg bites won’t puff, they’ll have a custardy texture instead.
Carefully remove the muffin pan (and pan of water) from the oven. Be careful not to splash, since the water in the pan will be very hot! Let the egg bites cool in the pan for 15 minutes before serving.
Serving Tips
Serve these delicious egg bites with a side of fresh fruit or on their own. They’re a high-protein, easy breakfast for busy mornings or on-the-go snacks when you need a quick pick-me-up.
Storage Tips
Leftover egg bites can be stored in an airtight container in the fridge for up to 5 days. You can reheat them in the microwave or oven at 350 F for 8 to 10 minutes until warmed through.
Recipe FAQs
What are the ingredients in Starbucks egg bites?
According to their website, here are the ingredients:
COTTAGE CHEESE [CULTURED NONFAT MILK, MILK, NONFAT MILK, CONTAINS 2 % OR LESS OF: WHEY, SALT, MALTODEXTRIN, CITRIC ACID, CARRAGEENAN, MONO- AND DIGLYCERIDES, LOCUST BEAN GUM, GUAR GUM, NATURAL FLAVORS, VITAMIN A PALMITATE, CARBON DIOXIDE (TO MAINTAIN FRESHNESS), ENZYMES], EGGS [EGGS, CITRIC ACID, WATER], CHEESE BLEND [MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), GRUYERE CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), POTATO STARCH, POWDERED CELLULOSE, NATAMYCIN (A NATURAL MOLD INHIBITOR)], UNSALTED BUTTER [PASTEURIZED CREAM, NATURAL FLAVORS], UNCURED BACON – NO NITRITES OR NITRATES ADDED EXCEPT AS NATURALLY OCCURRING IN SEA SALT AND CELERY JUICE POWDER [PORK, WATER, SEA SALT, CANE SUGAR, CULTURED CELERY JUICE, CHERRY POWDER], RICE STARCH, CORN STARCH, SALT, WHITE DISTILLED VINEGAR [DILUTED WITH WATER TO 4% ACIDITY], HOT SAUCE [DISTILLED VINEGAR, RED PEPPER, SALT].
If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
How to Make Starbucks Copycat Egg Bites (Easy Recipe)
Author: Pamela
Serves: 12
These Starbucks Copycat Egg Bites are an easy, make-at-home recipe featuring a combination of eggs, cheese, bacon, and your favorite veggies. The resulting low carb egg bites have a creamy, velvety texture and make a delicious and filling breakfast or snack.
Ingredients
6 large eggs
1 cup whole milk cottage cheese or almond milk cream cheese
½ cup shredded gruyere cheese or sharp cheddar (or use Miyoko’s plant based cheese or omit)
½ cup shredded monterey jack or mozzarella cheese (or all 1 cheese)
¼ teaspoon fine sea salt
Freshly ground black pepper
A dash of hot sauce, if desired
Optional Fillings:
3 to 4 pieces cooked bacon, crumbled into small pieces
1 roasted red bell pepper, diced
3 chopped scallions (white and light green parts only)
1 cup fresh baby spinach, chopped
1 cup sauteed sliced mushrooms, chopped
Chopped cooked hash browns
Instructions
Preheat the oven to 325 degrees F and line a muffin pan with 12 silicone muffin liners or grease the tin well with olive oil or avocado oil.
In a blender, blend the eggs, cottage cheese, gruyere, monterey jack, salt and pepper (and hot sauce if you’re using it) until very smooth, about 60 to 90 seconds.
Place optional fillings in the muffin cups and pour the egg mixture evenly into the 12 muffin cups, filling them about ¾ of the way full. These will not puff up, so it’s ok if you fill them almost all the way. I like to stir each muffin well with a spoon so the fillings don’t sit at the bottom.
Place the muffin tin in a rimmed baking sheet and place on a rack in the center of the oven. Pour 2-3 cups or ¼-inch of hot water in the baking sheet. Bake muffins for 40 minutes, or until the tops of the egg bites are golden, firm and springy. The egg bites won’t puff, they’ll have a custardy texture instead.
Carefully remove the muffin pan (and pan of water) from the oven. Be careful not to splash, since the water in the pan will be very hot! Let the egg bites cool in the pan for 15 minutes before serving.
Happy weekend, friends! I’m transitioning dinner planners to summer right about now.In Southern California, we’re starting to see the beginnings of stone fruit and tomatoes which always makes me giddy.I also start to cook a little more simply and lighter.I have noticed more people cooking at home lately because restaurant prices are really high.That said, so are grocery prices! I will do an upcoming newsletter on saving money at the grocery store. It will always be less expensive to cook at home and in general, better for your health.That’s why I started teaching cooking classes 15 years ago!Here’s your dinner planner for the week:
This copycat Lobster Cobb Salad takes a fan-favorite dish from Duryea’s in Montauk and turns it into an easy recipe to make right in your home kitchen. Cooked lobster atop a bed of lettuce, then topped with favorite garnishes and a creamy tarragon dressing!
What Makes This Recipe Great
There’s a popular restaurant in Montauk called Duryea’s that serves a twist on a classic Cobb salad but with lobster and it has a cult following. It’s also outrageously expensive and we can make a version at home that is just as delicious and for much less money! Plus, I think my version is a little lighter and fresher!
If you live on the East Coast, you can get cooked lobster from your fishmonger pretty easily. Otherwise, it’s not hard to find frozen cooked lobster. If you live in my area, I purchased perfectly cooked lobster tail from Captain Kidd’s in Redondo. Tossed in a creamy tarragon dressing, this salad is sure to be on repeat all summer long!
Of course, this Lobster Cobb Salad is very flexible and you can swap in the protein of your choice. If you are serving this to guests and someone doesn’t eat one of the salad components, just serve it in a separate bowl on the side.
Ingredient Notes
Lobster Cobb Salad
head romaine lettuce: Or gem lettuce, leaves separated and left whole or chopped.
cooked lobster meat: A mixture of tail and claw meat, cut into bite-size pieces – can be frozen/defrosted or fresh lobster meat, cooked from a fishmonger OR swap in cooked crab, shrimp, chicken, or white beans.
Toppings
These are all suggestions, totally optional, feel free to mix and match.
cooked bacon or turkey bacon
sharp cheddar shavings: (I do this with a vegetable peeler) or shredded cheddar. You can also use feta cheese or blue cheese if preferred.
hard-boiled eggs
ripe avocado slices: Or large chunks of avocado, what you prefer.
cherry tomatoes
Tarragon Dressing
vegenaise or good quality mayonnaise
lemon juice
garlic cloves
Dijon mustard
sea salt or kosher salt
freshly ground black pepper
unrefined, cold-pressed extra-virgin olive oil
a dash of hot sauce or a pinch of cayenne
fresh tarragon leaves
Step-by-Step Instructions
Blend or whisk together the dressing ingredients until smooth. Set aside in a small bowl or mason jar.
In a large bowl, toss the lettuce with enough dressing to coat lightly and arrange in a shallow serving bowl or large platter.
Top the lettuce with the chopped lobster and desired toppings. Serve extra dressing on the side.
Expert Tips
To cook turkey bacon: place bacon on a large rimmed baking sheet covered with parchment paper and bake in a 375 F oven for 15 minutes. Flip and bake for another 10-12 minutes.
Can use chopped smoked almonds in place of the bacon or “Bac ‘Un.”
Or, to make the classic Duryea’s Tarragon Dressing:
¼ cup buttermilk
¼ cup light mayonnaise
1 Tbsp tarragon vinegar
½ Tbsp fresh tarragon, finely chopped
¼ tsp garlic cloves, finely minced
¼ tsp shallots, diced
⅛ tsp mustard powder
½ scallion, chopped
1 dash Tabasco
½ Tbsp chives, parsley, oregano, fresh chopped and mixed
Salt and white pepper to taste
Whisk everything together in a bowl until combined.
How to make hardboiled eggs perfectly: Bring a pot of water to a boil. Lower the eggs with a large spoon into the boiling water and adjust the heat so that the water gently boils. Time the eggs for 10 minutes for hard-boiled, a minute or two less for jammy eggs. Drain the water and cover the eggs with cold tap water. Add enough ice to the eggs and water so that everything is completely cold. Let chill in the ice bath for 5 minutes at least. Drain, peel, and rinse the eggs before eating.
Additional ingredients: Feel free to mix and match the toppings that have been suggested above, or add additional toppings as you see fit. Green onions, red onion, and/or fresh corn kernels would also make great toppings.
Serving & Storage Tips
Serve this salad on individual plates with additional dressing and desired toppings.
Once tossed, this salad should be eaten right away. To make ahead of time, store the dressing, lobster, lettuce, and toppings in separate airtight containers. When ready to serve, follow the directions above to toss, top, and serve the salad.
If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
This copycat Lobster Cobb Salad takes a fan-favorite dish from Duryea’s in Montauk and turns it into an easy recipe to make right in your home kitchen. Cooked lobster atop a bed of lettuce, then topped with favorite garnishes and a creamy tarragon dressing!
1 head large romaine, chopped or 4 Gem lettuces, leaves separated and left whole or chopped
1 pound cooked lobster meat, a mixture of tail and claw meat, cut into bite-size pieces - can be frozen/defrosted or freshly cooked from a fishmonger OR swap in cooked crab, shrimp, chicken or white beans
Toppings - these are all suggestions, totally optional, feel free to mix and match:
½ pound nitrate-free turkey or pork bacon, cooked and diced
¾ cup sharp cheddar shavings (I do this with a vegetable peeler) or shredded cheddar
2 hard-boiled eggs, peeled, chopped or grated
1-2 avocados, cubed
20 cherry tomatoes, halved
Instructions
Blend together the dressing ingredients until smooth. Set aside.
Toss the lettuce with enough dressing to coat lightly and arrange in a shallow serving bowl.
Top with the chopped lobster and desired toppings. Serve extra dressing on the side.
Notes
Expert Tips
To cook turkey bacon: place bacon on a large rimmed baking sheet covered with parchment paper and bake in a 375 F oven for 15 minutes. Flip and bake for another 10-12 minutes. Can use chopped smoked almonds in place of the bacon or “Bac ‘Un.” To make the classic Duryea’s Tarragon Dressing: ¼ cup buttermilk ¼ cup light mayonnaise 1 Tbsp tarragon vinegar ½ Tbsp fresh tarragon, finely chopped ¼ tsp garlic cloves, finely minced ¼ tsp shallots, diced ⅛ tsp mustard powder ½ scallion, chopped 1 dash Tabasco ½ Tbsp chives, parsley, oregano, fresh chopped and mixed Salt and white pepper to taste Whisk everything together in a bowl until combined. How to make hardboiled eggs perfectly: Bring a pot of water to a boil. Lower the eggs with a large spoon into the boiling water and adjust the heat so that the water gently boils. Time the eggs for 10 minutes for hard-boiled, a minute or two less for jammy eggs. Drain the water and cover the eggs with cold tap water. Add enough ice to the eggs and water so that everything is completely cold. Let chill in the ice bath for 5 minutes at least. Drain, peel, and rinse the eggs before eating. Additional ingredients: Feel free to mix and match the toppings that have been suggested above, or add additional toppings as you see fit. Green onions, red onion, and/or fresh corn kernels would also make great toppings.
Serving & Storage Tips Serve this salad on individual plates with additional dressing and desired toppings.
Once tossed, this salad should be eaten right away. To make ahead of time, store the dressing, lobster, lettuce, and toppings in separate airtight containers. When ready to serve, follow the directions above to toss, top, and serve the salad.
New month, new cooking class! The June class was so much fun for me to create. I put my spin on some Italian classics and some that you may never have heard of. This month’s class is available to watch on your own time and I promise you’ll always learn something new! Recipes in online classes are exclusive to cooking class students and not published anywhere else. June’s menu is:
Arugula Salad with Pasta, Zucchini and Pepperoncini Dressing
Eggplant “Milanese” with Basil-Jalapeño Sauce
No-Lettuce Italian Chopped Salad
Sbrisolona (an Italian crumble tart)
Sheet Pan Chicken Piccata
As always, here’s your dinner planner for the week:
