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Linguine With Lemon Sauce

5.0(4763)

The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.

by Pierre Franey·published 1986-12-31

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Dinner, Easy, Quick, Pastas, Main Course

Servings

4 servings

Total time

20 min

Calories / serving

333 kcal

Ingredients (6)

serves

2 tablespoons butterbutter
1 tablespoon freshly grated lemon zest, plus more for servinglemon
1/2 pound fresh or dried linguinelinguine
4 tablespoons heavy creamheavy-cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the sideparmesan

Instructions (4 steps)

01Bring a pot of salted water to boil.
02Heat the butter in a skillet and add the lemon zest.
03Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
04Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

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Rich recipe — supports nutrition-aware planning.