Linguine with Lemon Sauce
The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.
Ingredients
- 2tablespoons butter
- 1tablespoon freshly grated lemon zest, plus more for serving
- 1/2pound fresh or dried linguine
- 4tablespoons heavy cream
- 2tablespoons freshly squeezed lemon juice
- 2tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
Directions
Bring a pot of salted water to boil.
Heat the butter in a skillet and add the lemon zest.
Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Notes
If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 13 gramsCalories: 333Saturated Fat: 8 gramsUnsaturated Fat: 4 gramsSodium: 63 milligramsSugar: 2 gramsFiber: 2 gramsCarbohydrate: 44 gramsProtein: 10 grams
Source: https://cooking.nytimes.com/recipes/1589-linguine-with-lemon-sauce