Danny Kayes Lemon Pasta
Created by dienia b on May 28, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #19366
Ingredients
- 1/4 cup butter
- 1 cup heavy cream
- 1 lemon (zest of, about 2 tsp)
- 1 lemon (juice of, about 3 tbsp)
- 1 pound fresh fettuccine pasta
- 1 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
How to Make
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Step 1: Bring a large covered pot of salted water to a boil.
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Step 2: Meanwhile, in a saucepan on low heat, melt the butter.
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Step 3: Stir in the cream and heat gently.
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Step 4: Stir in the lemon juice and zest.
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Step 5: Turn off the heat.
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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.
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Step 7: Place the hot drained pasta in a large serving bowl, add the lemon cream sauce,
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Step 8: And toss.
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Step 9: If the sauce is too thick,add some or all of the reserved hot pasta water.
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Step 10: Toss in the grated Parmesan.
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Step 11: Season to taste with salt and pepper.
Nutritional Facts
- 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