With Lemon Sauce
2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for
½ 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
- Bring a pot of salted water to boil.
- Heat the butter in a skillet and add the lemon
- 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.
If fresh linguine is purchased
in 9-ounce weight, use this in lieu of the half pound.