Sweetly sour

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My son has a thing for lemons, so I was pleased to find this recipe on Tastespotting, a food photography site.

I was encouraged when my daughter said, "This is not too bad . . ." Though she followed up with: "But it is bad." (She's 8. Tweenhood has begun.)

And Sam, the lemon lover, was simply unconvinced that there was even any lemon in it, because the zest was so well hidden. Next time, I'll have to cut great strips of it over the top.

Fortunately, we served this with pork chops, which the children did eat. The next day, I had some of the spaghetti - which, to this adult palate, was delicious - for lunch with arugula, cherry tomatoes and some chopped garlic scapes tossed in.

PUCKER UP P'SGHETTI

zest of half a lemon

Ê cup fresh lemon juice, about 1 lemon

⅓ cup olive oil

½ cup grated Parmesan cheese and extra for garnish

½ teaspoon kosher salt

½ pound cooked spaghetti, warm

Zest lemon into a large bowl, then whisk in lemon juice, olive oil, cheese and salt. Add spaghetti and toss to coat. Serve warm. Serves 4.

Recipe adapted from thetoddlercafe.blogspot.com

KATE SHATZKIN

The Baltimore Sun