Surprise your family one evening with this different pasta dish. While it is as easy to make as other pastas, its creamy, lemony taste is unique. Danny Kaye's Lemon Pasta recipe comes from ESRA's Meatless Meals cookbook.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 1. 75 ounces (50 grams) unsalted butter
- 1 cup heavy cream
- 3 Tbsp. fresh lemon juice (a good-sized lemon squeezed)
- 1 pound (500 grams) fresh egg fettuccine
- 1/2 cup cooking liquid from pasta
- 1 tsp. fresh lemon zest, finely grated
- salt and pepper
- Parmesan cheese, freshly grated
Preparation:
1. Melt the butter in a deep, heavy skillet and stir in cream and lemon juice. Remove skillet from heat and keep it warm and covered.
2. Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking liquid and drain pasta in colander.
3. Add the pasta and 2 Tbsp. of cooking liquid to the cream sauce in the skillet. Add lemon zest. Toss well. Add more cooking liquid 1 Tbsp. at a time if needed.
4. Season with salt and pepper.
YIELDS: 4-6 servings.
2. Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking liquid and drain pasta in colander.
3. Add the pasta and 2 Tbsp. of cooking liquid to the cream sauce in the skillet. Add lemon zest. Toss well. Add more cooking liquid 1 Tbsp. at a time if needed.
4. Season with salt and pepper.
YIELDS: 4-6 servings.
