Dairy Farmers of Canada

Pasta al Limone

Straight from Italy, this pasta dish has a bright creamy citrus flavour that is delicious alongside grilled chicken or pork, steamed spinach or broccoli and a green summer salad.

  • Prep: 15 min
  • Cooking: 15 min
Yields 6 servings
pasta al limone


  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) grated lemon zest
  • 1/4 cup (60 mL) brandy or white wine
  • 1 cup (250 mL) 35 % cream
  • 1/4 cup (60 mL) fresh lemon juice
  • Salt and freshly ground pepper to taste
  • 1 lb (450 g) fresh pasta
  • 1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
  • Garnish
  • 1/4 cup (60 mL) finely chopped fresh herbs (parsley, tarragon or basil)
  • Grated Canadian Parmesan cheese
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Bring a large pot of salted water to boil.

In large skillet, melt butter over medium-high heat; add lemon zest. When it begins to sizzle, add brandy or white wine. When brandy has evaporated, add cream and lemon juice; stirring for two minutes or until it comes to a boil. Season with salt and pepper and remove from heat.

Place fresh pasta into boiling water; cook according to package directions or until desired doneness. Drain.

Add pasta to lemon sauce in pan; toss gently to coat. Sprinkle with Parmesan cheese, toss lightly. Sprinkle with chopped fresh herbs and additional Parmesan cheese if desired. Serve immediately.


Wash and dry lemon; grate the rind with zester or remove the rind taking care to take only the yellow of the rind as the white tends to be bitter, chop superfine.

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Nutritional information

Per serving
Energy: 425 Calories
Protein: 13 g
Carbohydrate: 44 g
Fat: 22 g
Fibre: 2 g
Sodium: 219 mg

Top 5 Nutrients

(% DV*)
Calcium: 15 % / 160 mg
Folate: 50 %
Riboflavin: 21 %
Thiamin: 28 %
Vitamin A: 22 %