Creamy Lemon Pasta
This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.
Ingredients
- 12 ounces wide egg noodles
- Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
- 1 cup heavy cream
- Kosher salt, to taste
- Lots of freshly ground black pepper
Directions
- 1
Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
- 2
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
- 3
Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.