Creamy Lemon Linguine (Italy)

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Note: Organic ingredients are recommended...

INGREDIENTS:

8 c. cooked linguine

1/2 tsp salt (plus salt for cooking pasta)

2 1/4 c. half-and-half

6 tbsp lemon juice

2 tbsp quick mixing flour

1 c. grated or shredded Parmesan cheese

2 tbsp cold butter, cut into pieces

Freshly ground white pepper to taste

METHODS:

Cook linguine in a large pot of salted, boiling water until tender

but still firm to the bite, about 10 minutes.

Set aside; keep warm.

Combine the half-and-half, lemon juice

and salt in a heavy saucepan over medium heat.

Bring to a gentle boil.

Remove a ladle's worth of the half-and-half mixture to a small cup,

stir in the flour, and then stir this mixture back into the saucepan.

Cook briefly over medium heat, and then stir in the Parmesan and butter pieces.

Stir constantly until the sauce thickens to the consistency of a thin gravy

(about 5 minutes).

Drain pasta and transfer to a large serving bowl.

Pour sauce over the pasta and toss to coat.

Season with white pepper.

Serve with cooked shellfish or broccoli spears if desired.

PER SERVING: Cal 526 (37% fat) Fat 22 g (13 g sat) Fiber 2 g Chol 60 mg Sodium

573 mg Carbs 63 g

 

 

 

 

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