Danny Kayes Lemon Pasta
Recipe: #19366
May 28, 2015
Categories: Fettuccine, Lemon Italian, Vegetarian, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"He sometimes used chicken breast in this"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.