3/4 pound linguine
3/4 C. whipping cream
1 Tbsp. butter
3 Tbsp. fresh lemon juice
1 Tbsp. grated lemon peel
1/2 C. grated Parmesan cheese
Cook pasta in pot of boiling water al dente. Drain, reserving 1/2 C.
cooking water. Bring cream and butter to simmer in heavy large skillet
over medium-high heat. Mix in lemon juice and peel. Add pasta, toss to
coat, adding reserved cooking water as needed to thin sauce to desired
consistency. Add cheese; toss to blend. Season with salt and pepper. |
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