The time here in SW in Florida was strange this year, several cold spells interspersed with our usual slight winter temperatures. We just had what we have been told is our last cold spell of the season, and now we are enjoying enchanting hot temperatures with little or no humidity. It seems to me a spring; When I think of spring, I think of asparagus, peas, strawberries and lemon. I don’t know why I associate lemons with spring, but every spring I add more lemon to my kitchen, whether it is cooking fast poles and muffins, make pasta or dress and sauces.
This is another plate of fast pasta that the whole family will like. The flavor is vibrant and a fresh flavor and the entire dish can be put together in a few minutes. I like to use spaghetti for this dish, but you could use fresh pasta as fettuccini or even a short dry pasta such as rigatoni or pens.
Enjoy your meal!
Deborah Mele
Ingredients
-
2 large lemons
-
2 ounce of Roman pecorino or Parmesan, grated (about 1/3 cup)
-
Pasta from 1 pound of choice
-
4 tablespoons (1/2 stick) Non -salted butter
-
1 tablespoon of olive oil
-
1/2 Cup of heavy cream
-
Salt and Pepe
-
1/4 of finely chopped fresh basil cup
Instructions
- Bring a large pot of heavily salted water over medium-high heat to a boil
- While the water is heating, finely grate the joy of 2 large lemons.
- The lemons and finely grated 2 ounces of Roman pecorino or parmesan (about 1/3 cup).
- Heat 4 tablespoons of non -salted butter and 1 tablespoon of olive oil in a large pan over medium heat until the butter is melted
- Add the lemon zest and cook, mixing frequently, for 1 minute.
- Add the lemon juice and cook over low heat for 3 minutes.
- Add 1/2 cup of heavy cream and season with a pinch of salt and black pepper.
- Cook over low heat until the sauce has slightly thickened, from 1 to 2 minutes, then remove the pan from the heat.
- Add the dough to the boiling water and cook according to the indications of the package until al dente.
- Book 1/2 cup of pasta cooking water, then drain the pasta.
- Add the pasta to the sauce and cook over medium heat, adding a little water of pasta as needed, until the pasta is well covered with sauce.
- Add the basil and throw.
- Serve immediately with grated formations
Nutrition information:
Product: 4
Portion size: 1
Amount for portion:
Calories: 485Total fat: 31gSaturated fat: 17gTrans fat: 1gFatty fat: 11gCholesterol: 80 mgSodium: 401mgCarbohydrates: 41gFiber: 3gSugar: 3gProtein: 13g
