LEMON PASTA

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Lemon Pasta image

This recipe is sponsored by Target. A few years ago, we were in Florida visiting Ryan's parents on his birthday. I asked him what he wanted for dinner and he said, "lemon pasta." I had never made him lemon pasta before, so I wasn't quite sure where that came from, but it was his birthday, so I got working on it. All of us fell in love with this recipe, and it's become a part of our regular rotation.

Provided by Katie Lee Biegel

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 pound (455 grams) farfalle, such as Good & Gatherâ„¢ Farfalle
4 tablespoons (115 grams) unsalted butter
4 lemons, zested and 2 juiced
Freshly ground black pepper
1/4 cup (60 milliliters) half-and-half or heavy cream
1/2 cup (50 grams) grated Parmesan cheese, plus more for serving, from a wedge, such as Good & Gatherâ„¢ Parmesan Cheese Wedge

Steps:

  • Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
  • While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the pasta water and bring to a low simmer. Season with salt and pepper.
  • Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.

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