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| PASTA WITH GARLIC AND LEMON SAUCE | |
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1 lb. linguine or fettuccine 2 garlic cloves, minced Zest of 1 lemon 4 tbsp. butter 1 c. heavy cream 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. nutmeg 1 c. Parmesan cheese, grated 2 tbsp. lemon juice In a saucepan over medium heat, melt the butter and cook the garlic and lemon zest until very fragrant. Add cream, salt, pepper and nutmeg. Cook to heat through. Set aside until pasta is cooked. Cook pasta in plenty of salt water. If fresh pasta is used, this will take only 2 minutes after water returns to boil. Reheat sauce, adding half the Parmesan cheese and all the lemon. Adjust seasonings. Drain pasta and serve. Sprinkle with additional Parmesan cheese. | |
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I did this as a pouring sauce over some white fish; I omitted the Parmesan, used black pepper and added more lemon juice though, as I just wanted a simple, fresh tasting sauce for fish that was creamy and didn't have wine in it. (I love wine in sauces but it can make a dish very expensive!)