Linguine with Lemon-Cream Sauce
If you like, add 1 cup fresh broccoli or frozen peas to the pasta just before it's done.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2010
- Coarse salt and ground pepper
- 1 pound linguine
- 1 teaspoon extra-virgin olive oil
- 2 shallots, minced
- 1 cup heavy cream
- 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.