Tagliolini with Lemon-Parmesan Cream Sauce

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* Exported from MasterCook *

 

Tagliolini with Lemon-Parmesan Cream Sauce

 

Recipe By :From the Hotel Santa Caterina in Amalfi, Italy

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Submitted to MC-Recipes

Submitted to Veg-Rec@ Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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6 tablespoons (3/4 stick) butter

6 tablespoons fresh lemon juice

1 tablespoon packed grated lemon peel

1 cup whipping cream

3/4 cup lightly packed freshly grated Parmesan

cheese (about 1 1/2 ounces)

3/4 pound thin pasta such as tagliolini or linguine

1/2 cup finely chopped fresh parsley

 

 

Melt 6 tablespoons butter in large skillet over medium-low heat. Add lemon

juice and grated lemon peel and simmer 5 minutes, stirring occasionally. Whisk

in whipping cream and 1/2 cup Parmesan cheese. Bring to simmer. Remove from

heat. (Can be prepared 1 hour ahead. Let stand uncovered at room temperature).

Cook pasta in large pot of boiling salted water until tender but still firm to

bite. Drain well. Add pasta and parsley to sauce. Toss over medium heat until

sauce coats pasta. Season to taste with salt and pepper. Transfer to bowl.

Sprinkle pasta with remaining 1/4 cup Parmesan cheese and serve immediately.

 

Source:

" Bon Appetit, February, 1998 "

 

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Per Serving (excluding unknown items): 214 Calories; 22g Fat (89.8% calories

from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol;

27mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0