Amen. Let's Eat!
Tuesday, February 26, 2008
Creamy Lemon Pasta
If you never try any of the recipes I post - TRY THIS ONE! Holy crap- it was fantastic. Again- from Moosewood Restaurant: Simple Suppers cookbook. Not for anyone counting calories, mind you.
1/4 c. unsalted butter
1 c. heavy cream
1 lb. fresh fettuccine or dried spaghettini
1 c. grated parmesan cheese
salt and pepper
Bring a large covered pot of salted water to a boil. Meanwhile, grate the lemon peel (about 2 tsp. of zest) and squeeze the lemon (about 3 tbsp. of juice).
In a small skillet or saucepan on low heat, melt the butter. Stir in the cream and heat gently. Stir in the lemon juice and zest. Turn off the heat.
When the water boils, cook the pasta until al dente. Set aside a cup of the hot pasta-cooking water and drain the pasta.
Place the hot drained pasta in a large serving bowl, add the lemon cream sauce and toss. Add some or all ovf the reserved hot water if more liquid is needed. Toss in the grated parmesan. Season to taste with salt and pepper.
I served it with a salad on the side since there were no veggies in this dish. I think it would taste great with bay scallops or shrimp tossed in as well.
NOTE: I added extra lemon. Maybe 2 extra tbsp. just for some extra zing.
Posted by Jen ::
4:49 PM ::
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