Lemon Parsley Pasta Recipe - Cooking Index
Lemon Parsley Pasta Recipe - Cooking Index
| 3 tablespoons | 45ml | Butter |
| 3/4 cup | 177ml | Whipping cream |
| 1/2 cup | 118ml | Chicken broth |
| Grated zest of 1 lemon -(abt 1 tbspn) | ||
| Juice of 1 lemon - (3 tbspns) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Fresh fettuccine or linguine - (9 oz) | |
| 3 tablespoons | 45ml | Chopped parsley |
| 1/2 cup | 99g / 3.5oz | Freshly-grated Parmigiano-Reggiano |
Melt the butter in a large skillet over medium heat. Add the whipping cream and the chicken broth and bring to a boil. Reduce the heat to medium-low, add the lemon zest and simmer until the sauce is reduced by about one-fourth, about 10 minutes. Once the sauce has reduced, stir in the lemon juice and salt and pepper to taste. Keep the sauce warm over very low heat.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions, about 2 minutes. Drain the pasta, reserving about 1/2 cup of the cooking water.
Add the pasta to the skillet and cook over medium heat 2 minutes, adding the reserved cooking water if the sauce seems too thick. The sauce should be slightly thicker than whipping cream.
Stir in the parsley and the cheese and serve immediately.
This recipe yields 4 servings.
Each serving: 426 calories; 509 mg sodium; 116 mg cholesterol; 23 grams fat; 13 grams saturated fat; 42 grams carbohydrates; 15 grams protein; 0.31 gram fiber.
Source:
The Los Angeles Times, 07-11-2001
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