DANNY’S LEMON PASTA

(from kylerhea’s recipe box)

Source: Reichl's COMFORT ME w/ APPLES

Serves 4 people

Categories: main dish, pasta

Ingredients

  • 1/2 stick (1/4 cup) unsalted butter
  • 1 cup heavy cream
  • 3 Tbs fresh lemon juice
  • 1 pound fresh egg fettuccine
  • 2 tsp finely grated fresh lemon zest
  • freshly ground black pepper
  • freshly ground parmesan cheese

Directions

  1. Melt the butter in a deep, heavy 12-inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm and covered.

  2. Cook the pasta in a large pot of salted boiling water until al dente, 2 to 3 minutes. Reserve ½ cup of the pasta cooking liquid and drain the pasta in a colander. Add the pasta to the skillet with the lemon zest and 2 Tbs of the pasta cooking liquid and toss well. (Add more pasta cooking liquid 1 Tbs at a time, if necessary, to thin the sauce).

  3. Season the pasta with salt and pepper and serve with Parmesan cheese.

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