A Light Lemony Sauce

Lightness is all important when it comes to cooking in a heat wave. It keeps food from being too heavy both in taste and on the stomach. Luckily there's a classic lemon sauce from The New York Times Food that caught my attention. It was from the great chef Pierre Franey so it's more French than Italian. I decided to give it a vegan spin.

First of all , I didn't use the recommended linguine but zucchini spirals. from Green Giant.

This is just a quick cook up in a skillet for ten to eleven minutes. Chef Franey's recipe calls for making the sauce first and adding the pasta. I did the opposite.

Lemons and lemon zest are the stars of this recipe. I zested about one tablespoon of the lemon and squeezed about half a lemon

I tried with my hasp. It didn't work I used my Mom's grater for a better result.

It was then four tablespoons of almond milk

Along with two tablespoons of Earth Balance non butter spread.

Some sea salt and a few rinds of fresh pepper were added for more flavor.

The result?

A really delicious and light dinner with an airy sauce. This would be perfect with meat or fish if you want a more substantial dish.I  will probably make this in the fall and winter too, with pasta and maybe Gardein's chicken cutlets. It was served with a fresh tomato salad which balanced it out.

This  lemon sauce is the ideal one to make during these late August heatwaves.It's cloud light and delicate. Have it with zucchini spirals for a healthier spin or pasta and meat for something a bit more filling.