0 hours 20 mins
1 Lb. Linguini pasta (or your favorite noodle shaped pasta)
4 Lemons, zested and the juice of 3 of these lemons
4 Tbsp. butter
1/4 Heavy cream
1/2 Freshly grated Parmesan cheese, plus more for serving
Kosher salt and freshly ground black pepper, to taste
Thin lemons slices to garnish (optional)
2 Tbsp. fresh Italian parsley to garnish, chopped (optional)
1. Bring a large pot of heavily salted water to a boil. Add the linguini or pasta shape of your choice to the water and cook per the package’s instructions. Drain but save a cup of the hot pasta water to make the sauce.
5. Serve on a platter or in individual serving bowls sprinkled with the parsley and garnished with the lemon slices. Have extra Parmesan on the side for your guests. Enjoy.
NOTE: Simplicity at its best. This is a favorite in Southern Italia where you can find lemons growing everywhere. It is also a favorite here in Irvine when you have a neighbor that brings you bags of fresh lemons right off their backyard trees!!! I’m a lucky girl.
Since this is all about the lemons, get the best lemons you can find. Big, plump, organic lemons from a neighbor, farmer’s market or your supermarket will be great.
Make sure you use the good cheese (Not the container you buy in the supermarket…you know who you are!!!) it does make a difference.
You can use half and half in this recipe if you want to lighten it up just slightly and feel free to use the pasta noodle of your choice (spaghetti, fettuccini and linguini all work great).
This is a great starter pasta to your meal and works great as a side dish with some grilled fish or chicken and is perfect with a roast chicken or as I’m typing this, would be fabulous with Chicken Piccata.
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