LEMON-PARMESAN LINGUINE

3/4 lb linguine	
3/4 cup whipping cream
1 tbs butter	
3 tbs fresh lemon juice
1 tbs grated lemon peel	
1/2 cup grated Parmesan 

Cook pasta in pot of boiling salted water until just tender, but 
still firm to bite.  Drain, reserving ½ cup cooking water.  Bring 
cream and butter to simmer in heavy large skillet over medium-high 
heat.  Mix in lemon juice and peel.  Add pasta; toss to coat, adding 
reserved cooking water as needed to thin sauce to desired consistency.
Add cheese; toss to blend.  Season with salt and pepper.

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