Tender pasta coated in an intense, lemony, creamy sauce makes six "just right" appetizer-size portions.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2002
Ingredients
Method
In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add 1 cup (250 mL) of the cheese, pepper and salt ; toss gently.
Meanwhile, with zester, remove long strands of lemon rind from 1 of the lemons; set aside. Squeeze juice from both lemons to make 1/2 cup (125 mL). In small saucepan, bring lemon juice, cream and butter to boil; reduce heat and simmer until slightly reduced, 5 minutes. Add to pasta mixture and toss to coat. Serve sprinkled with remaining cheese and reserved lemon rind.
Nutritional facts <b>Per serving:</b> about
- Sodium 508 mg
- Protein 17 g
- Calories 515.0
- Total fat 29 g
- Cholesterol 89 mg
- Saturated fat 18 g
- Total carbohydrate 46 g
%RDI
- Iron 11.0
- Folate 38.0
- Calcium 32.0
- Vitamin A 24.0
- Vitamin C 13.0
