LEMON LINGUINE
Serve this very leomony pasta with chicken, fish, or shellfish. Recipe from Historic Requa Inn of California
Provided by cookiedog
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat cream just to the boiling point in a small, heavy saucepan over medium-high heat; remove from heat.
- In a small bowl, whisk egg yolks. Add hot cream, a dribble at a time, being careful not to curdle egg yolks.
- Stir in Parmesan cheese, lemon juice and lemon zest; set aside.
- Cook pasta al dente.
- Melt butter in a large saucepan over medium heat.
- Add pasta and toss to coat. Add lemon mixture and toss to combine. Cook for about 1 minute, just to marry ingredients.
- Remove from heat. Add parsley, toss and serve.
Nutrition Facts : Calories 747.3, Fat 33.5, SaturatedFat 19.6, Cholesterol 190.3, Sodium 299.6, Carbohydrate 89.3, Fiber 3.9, Sugar 2.8, Protein 22
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Ri Hem
[email protected]This dish was a bit too sour for my taste. I think next time I'll use less lemon juice.
Jameel King
[email protected]I've made this lemon linguine recipe several times now, and it's always a hit! It's so easy to make, and the flavors are amazing. I highly recommend it.
Ala Horchani
[email protected]This lemon linguine was absolutely delicious! I made it for dinner last night and my family loved it. The lemon flavor was perfect, and the pasta was cooked to perfection. I will definitely be making this dish again.