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Linguine With Lemon Cream




Source of Recipe


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Recipe Introduction


Category: Linguine
Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 30-60 minutes



List of Ingredients




8 cups cooked linguine
1/2 teaspoon salt (plus salt for cooking pasta)
2 1/4 cups half-and-half
6 tablespoons lemon juice
2 tablespoons Wondra quick-mixing flour
1 cup grated or shredded Parmesan cheese
2 tablespoons cold butter, cut into pieces
Freshly ground white pepper to taste




Recipe



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 1/2 teaspoon 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