LINGUINE AL LIMONE
There are several recipes for lemon pasta already here at Food.com, but this one is a little different. The "secret ingredient" in this version is the addition of brandy to the sauce.
Provided by Chef Regina V. Smith
Categories Spaghetti
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Carefully remove a thin layer of rind from the lemons using a vegetable peeler. Mince the rind very finely. There will be about 2 tablespoons. Set aside.
- Remove all of the white pith from the lemons and section flesh, discarding membranes and seeds. Set aside.
- In a small heavy saucepan over low heat, bring the cream, brandy and lemon pulp to a boil. Boil gently for 7 to 8 minutes until slightly reduced.
- Cook linguine in lots of boiling salted water until al dente. Place drained linguine in a large, warm bowl and toss with the 2 tablespoons butter. Add sauce and toss to combine. Add Parmesan cheese and toss again.
- Serve immediately with the reserved lemon zest and freshly ground black pepper to taste.
Nutrition Facts : Calories 539.6, Fat 23.3, SaturatedFat 13.9, Cholesterol 75.5, Sodium 245, Carbohydrate 60.2, Fiber 3, Sugar 2.7, Protein 15.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love