Danny Kayes Lemon Pasta

Prep Time
Cook Time
Ready In

"He sometimes used chicken breast in this"

Original recipe yields 4 servings


  • Serving Size: 1 (294.2 g)
  • Calories 464.6
  • Total Fat - 29.2 g
  • Saturated Fat - 17.8 g
  • Cholesterol - 125 mg
  • Sodium - 907.9 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 3 g
  • Sugars - 2.9 g
  • Protein - 15.4 g
  • Calcium - 328.3 mg
  • Iron - 2 mg
  • Vitamin C - 56.4 mg
  • Thiamin - 0.3 mg

Step 1

Bring a large covered pot of salted water to a boil.

Step 2

Meanwhile, in a saucepan on low heat, melt the butter.

Step 3

Stir in the cream and heat gently.

Step 4

Stir in the lemon juice and zest.

Step 5

Turn off the heat.

Step 6

When the water boils, cook the pasta until al dente (2 or 3 minutes for fresh pasta, longer for dried). Reserve 1 cup of the hot pasta-cooking water and drain the pasta.

Step 7

Place the hot drained pasta in a large serving bowl, add the lemon cream sauce,

Step 8

And toss.

Step 9

If the sauce is too thick,add some or all of the reserved hot pasta water.

Step 10

Toss in the grated Parmesan.

Step 11

Season to taste with salt and pepper.

Tips & Variations

No special items needed.



I made this today with a couple of changes. I used half olive oil and half butter, and I didn't use the half and half. Other than that I made as directed, and enjoyed it very much for lunch! Thanks for sharing this great recipe with us! Linda

(6 Apr 2019)