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
- 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
- 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 informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 160 mg|
|Vitamin A:||22 %|