LONG WHITE LEMON AND LIME RECIPES

Name: Creamy Lemon Pasta
Total time: 30 min
Yield: 6 servings
Cuisine: italian
Ingredients: 12 ounces wide egg noodles; Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long; 1 cup heavy cream; Kosher salt, to taste; Lots of freshly ground black pepper

CREAMY LEMON PASTA RECIPE - NYT COOKING

Creamy Lemon Pasta Recipe - NYT Cooking image

This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.

Provided by Barbara Kafka

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

Nutrition Facts : @context http//schema.org, Calories 361, UnsaturatedFatContent 6 grams, CarbohydrateContent 44 grams, FatContent 17 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 10 grams, SodiumContent 270 milligrams, SugarContent 3 grams, TransFatContent 0 grams

CREAMY LEMON PASTA RECIPE - NYT COOKING

Creamy Lemon Pasta Recipe - NYT Cooking image

This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.

Provided by Barbara Kafka

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

More about "long white lemon and lime recipes"

CREAMY LEMON PASTA RECIPE - NYT COOKING

This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine italian
Calories 361 per serving

Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

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