Lemon, Basil and Mascarpone Pasta
List of Ingredients
1 pound dried pasta (linguine, fettucine or tagliatelle)
5 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
8 ounces mascarpone
Salt and black pepper, to taste
1 handful torn fresh basil leaves
Recipe
Cook the pasta in a large pot of boiling salted water, until firm to the bite. While the pasta is cooking, place the lemon juice, zest and mascarpone in a skillet over medium-low heat. Warm gently, stirring constantly,
until heated through, about 3-4 minutes. Add salt and pepper to taste.
Drain the pasta, reserving 1/2 cup pasta water. Add the pasta with the basil to the hot sauce. Toss well to coat, adding reserved water as needed. Serve immediately.
Serves 4.
PER SERVING: 685 calories, 18 g protein, 90 g carbohydrate, 28 g fat (13 g saturated), 65 mg cholesterol, 37 mg sodium, 0 g fiber.
This is from "Pasta Every Way For Every Day." The use of fresh torn basil rather than pesto and mascarpone instead of a more complicated sauce makes it extremely quick to fix, yet elegant.
San Francisco Chronicle 01/03/01
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