Linguine With Lemon Sauce

Ingredients

• 10 cups of water, approximately
• Salt to taste if desired
• 2 tablespoons butter
• 1 tablespoon freshly grated lemon rind
• ½ pound fresh or dried linguine (see note)
• 4 tablespoons heavy cream
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    343 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 40 milligrams cholesterol; 736 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring the water to the boil for the pasta. Add salt to taste.
2. Meanwhile, heat the butter in a heavy skillet or casserole and add the lemon rind.
3. Drop the linguine into the boiling water. If fresh pasta is used, cook about 1 to 1 1/2 minutes or to the desired degree of doneness. If dried pasta is used, cook about 7 to 9 minutes or to the desired degree of doneness. Drain the pasta.
4. Add the cream to the butter and lemon rind mixture. Add the pasta and lemon juice and bring to the simmer. Add the cheese and toss. Serve with additional cheese on the side.

• If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.

About 20 minutes