Simple fresh foods come together to make a delicious, comforting dinner.

I made this dinner for myself the other night while Macky was attending a dinner in Boston. I was amazed how quickly it came together and how easy it was to make a single serving without lots of leftovers. Despite the carbs and cheese, the dish feels light and refreshing thanks to the caramelized lemon and fresh asparagus. What is caramelized lemon you're asking yourself? And halloumi...do you all know what that is?

Let's start with halloumi. Halloumi is a salty, firm, white cheese that has a high melting point. That means you can fry it and it will keep its shape and become just a touch gooey inside. Fair warning, once you try it, you will become obsessed.

Now about those caramelized lemons. When you cook a lemon half in olive oil, the juices get nice and caramelized with browned cut edges. The flavor remains tart yet more complex than its raw form. It's a really easy way to take things up a notch.

Caramelized Lemon Pasta with Asparagus and Halloumi

Simple, fresh and comforting - caramelized lemon pasta with asparagus and halloumi

Serves: 4 - 6

Ingredients:

1 pound spaghetti (dried or fresh)
1 bunch asparagus, woody ends trimmed
1/4 cup shredded parmesan cheese
8 cups fresh spinach
4 cloves garlic, minced
5 tablespoons water
2 - 3 medium lemons, halved
8 ounces halloumi cheese
5 tablespoons olive oil, divided
1/4 cup pine nuts, toasted
Salt and pepper, for seasoning

Instructions:

Preheat the oven to 400 degrees, line a baking sheet with parchment paper and boil a large pot of salted water. Cut the halloumi in half from the long side then slice the halves into 1/2 inch slices from the short side
Place the asparagus spears on the prepared baking sheet. Pour over 1 1/2 tablespoons olive oil, sprinkle on parmesan cheese and season with salt and pepper. Toss to evenly coat. Cook for 9 - 11 minutes until tender-crisp
Add the pasta to the boiling water and cook until al-dente. Drain
To caramelize the lemons, add a drizzle of olive oil (enough to coat the pan) to a large skillet over medium heat. Place the lemons cut side down and cook for 6 - 8 minutes. The cut side should be browned when taken off the heat. Let the lemons cool enough to safely handle. Squeeze the juice through a strainer into a liquid measuring cup and set aside
To cook the spinach, add 1 1/2 tablespoons olive oil to a large skillet over medium low heat. When warm, add the garlic and cook, stirring frequently, for 1 - 2 minutes until softened and fragrant. Add the spinach and toss coat with the garlic and oil. Pour in 5 tablespoons water, raise the heat to medium and cover. Cook for approximately 3 - 4 minutes, or until wilted. Season with salt and pepper. Transfer to a large bowl and wipe the pan clean
Place the large skillet over medium heat and add the halloumi slices to the dry pan. Cook until the liquid released from the cheese has cooked out of the pan and the side is browned. Flip and cook another couple minutes until browned on the other side
Add the drained pasta and cheese to the bowl with the spinach. Add 2 tablespoons olive oil and 2 tablespoons lemon juice to the bowl and toss to coat. Taste and add more lemon if desired and season with salt and pepper. Plate and top with the asparagus, pine nuts and additional parmesan cheese, if desired

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