LEMON SAUCE FOR RICE RECIPES

Name: Linguine With Lemon Sauce
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 tablespoon freshly grated lemon zest, plus more for serving; 1/2 pound fresh or dried linguine; 4 tablespoons heavy cream; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side

LINGUINE WITH LEMON SAUCE RECIPE - NYT COOKING

Linguine With Lemon Sauce Recipe - NYT Cooking image

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.

Provided by Pierre Franey

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side

Steps:

Bring a pot of salted water to boil.
Heat the butter in a skillet and add the lemon zest.
Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
Add 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.

Nutrition Facts : @context http//schema.org, Calories 343, UnsaturatedFatContent 5 grams, CarbohydrateContent 44 grams, FatContent 14 grams, FiberContent 2 grams, ProteinContent 10 grams, SaturatedFatContent 8 grams, SodiumContent 108 milligrams, SugarContent 2 grams, TransFatContent 0 grams

LINGUINE WITH LEMON SAUCE RECIPE - NYT COOKING

Linguine With Lemon Sauce Recipe - NYT Cooking image

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.

Provided by Pierre Franey

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side

Steps:

Bring a pot of salted water to boil.
Heat the butter in a skillet and add the lemon zest.
Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
Add 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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