UA Recipe Collection

Pasta Lemon


4 Servings
SourceKay Jones (2001)
Prep time15 minutes
Cooking time5 minutes
Total time20 minutes


1⁄4 c
1 c
heavy cream (or half & half)
3 T
lemon juice (fresh)
1 lb
egg fettuccini pasta
2 t
lemon zest (freshly grated, more if desired)
black pepper (freshly ground, to taste)
Parmesan cheese (freshly grated, to taste)


Melt butter in skillet; stir in cream and lemon juice. Remove skillet from heat but keep warm. Cook pasta in salted boiling water 3 minutes, or just until al dente. Reserve 1/2 cup pasta cooking water. Drain pasta in colander. Add to skillet with lemon zest and 2 tablespoons of the reserved water. Toss well, If too dry, add more of reserved liquid, one tablespoon at a time. Garnish with fresh parsley and serve with broiler or poached salmon.

From Comfort Me With Apples by Ruth Reichl.