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Lemon Parmesan Linguine


  • 3/4 pound linguine
  • 3/4 cup whipping cream
  • 1 tablespoon butter
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon peel
  • 1/2 cup parmesan cheese


  1. Cook pasta al dente and drain, reserving 1/2 cup cooking liquid.
  2. Bring cream and butter to simmer in large skillet over medium/high heat.
  3. Mix in lemon juice and peel.
  4. Add pasta and toss to coat, adding reserved liquid as needed to thin sauce to desired consistency.
  5. Add cheese and toss to blend.
  6. Season with salt and pepper.

Posted by artsycook at Recipe Goldmine April 26, 2001.

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