Creamy Lemon Pasta
This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.
Ingredients
- 12ounces wide egg noodles
- Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
- 1cup heavy cream
- Kosher salt, to taste
- Lots of freshly ground black pepper
Directions
Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.
Nutrition
- Info
- Trans Fat: 1 gramFat: 17 gramsCalories: 362Saturated Fat: 10 gramsUnsaturated Fat: 6 gramsSodium: 290 milligramsSugar: 3 gramsFiber: 3 gramsCarbohydrate: 44 gramsProtein: 10 grams
Source: https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta