Recipe Index

Ingredients

• 1 (3-pound) cantaloupe
• 3 Tbsp butter
• Salt, according to taste
• Freshly ground black pepper
• 1 lb spaghetti (linguine is also good)
• 2 tsp tomato paste
• 1 1/2 tsp freshly squeezed lemon juice
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano

Method

1. Set a pot with about 6 quarts of water over high heat and bring it to a boil.
2. Cut the rind from the cantaloupe down to the orange flesh, halve the melon, scoop out the seeds, and dice the flesh into 1/2-inch pieces.
3. Melt the butter in a 12-inch skillet over medium-high heat, add the melon with generous salt and pepper, and cook, stirring often, for about 10 minutes until it breaks down and most of its liquid evaporates.
4. Salt the boiling water well, drop in the spaghetti, and cook it until al dente.
5. Stir the tomato paste and lemon juice into the softened melon, pour in the cream, and simmer 2 to 3 minutes until the sauce thickens and reduces by about a third.
6. Drain the pasta, toss it directly with the melon sauce and the grated Parmigiano-Reggiano, and serve it immediately while the sauce clings to the strands.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data