Linguine with Lemon Sauce

I recently received a nice email from Deiss Kitchenware, a German-based company that makes some snazzy kitchen products. They were kind enough to send me their Citrus Zester and Cheese Grater. I knew I had to make a dish that let me zest and grate my little heart out to try their product, like this recipe for Linguine with Lemon Sauce!

This recipe for Linguine with Lemon Sauce is so simple, and uses mostly ingredients you probably already have on hand. (What? I’m the only person with some Parmigiano Reggiano on hand at all times?)

Ingredients:

• 4 tablespoons (1/2 stick) salted butter
• the zest of 1 lemon
• 1 (16 oz ) box dried linguine
• 1/2 cup heavy cream
• the juice of 1 lemon
• 1/4 cup freshly grated Parmigiano Reggiano cheese, plus extra cheese to serve on the side
• parsley, chopped, for garnish

Fill a large pasta pot with salted water and bring to a boil.

Add the butter to a large saute pan, and add your lemon zest.

Add the linguine to the boiling water and cook according to package directions.

Add the cream to the butter and lemon zest mixture, stirring to combine.

When pasta is finished cooking, drain and add to the sauce mixture. Stir in lemon juice, and toss to coat.

Grate the Parmigiano Reggiano over the pasta and toss to combine.

Serve with additional cheese and zest. Top with parsley if desired.

There is just a light coating of sauce on this pasta but it is oh so delicious!

Lemon, cream, butter, and cheese … how could you go wrong?

Many thanks to Deiss for the super useful Citrus Zester and Cheese Grater, it helped make a really yummy dinner!

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Linguine with Lemon Sauce

Yield: 4 servings

Ingredients

• 4 tablespoons (1/2 stick) salted butter
• the zest of 1 lemon
• 1 (16 oz ) box dried linguine
• 1/2 cup heavy cream
• the juice of 1 lemon
• 1/4 cup freshly grated Parmigiano Reggiano cheese, plus extra cheese to serve on the side
• parsley, chopped, for garnish

Instructions

1. Fill a large pasta pot with salted water and bring to a boil.
2. Add the butter to a large saute pan, and add your lemon zest.
3. Add the linguine to the boiling water and cook according to package directions.
4. Add the cream to the butter and lemon zest mixture, stirring to combine.
5. When pasta is finished cooking, drain and add to the sauce mixture. Stir in lemon juice, and toss to coat.
6. Grate the Parmigiano Reggiano over the pasta and toss to combine.
7. Serve with additional cheese and zest. Top with parsley if desired.

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