Lemon Pasta (download printable PDF)

Lemon Pasta

Ingredients                                                                                         Utensils

½ stick (1/4 cup) unsalted butter                                                        Measuring cup

1 cup heavy cream                                                                                Measuring spoons

3 Tbs. fresh lemon juice                                                                        Knife

1 Lb. fresh egg fettuccine noodles                                                     Cutting board

2 tsp. finely grated fresh lemon zest                                                   Lemon reamer

salt                                                                                                           grater

fresh ground black pepper                                                                   Deep heavy skillet

fresh grated Parmesan cheese                                                             Spoon


Colander or strainer

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.

Cook the pasta in a large pot of salted boiling water until al dente, 2 or 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 1-2 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.)

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

Note:  I often serve this dish with grilled shrimp.  I season the shrimp with salt, black pepper, and garlic before grilling.

Serves 4