Lemon Cream Pasta

This is perfect for company, but who says you have to wait until people come over to eat well! I've been making this since the recipe appeared in The New York Times, probably around 1984 or 1985. I’ve adjusted the proportions and use an imported dry pasta instead of the fresh called for originally. Complete the meal with roasted asparagus and grilled chicken breast or shrimp (if you actually eat seafood, and I, most certainly, don't).

Lemon Cream Pasta

1 lb. linguine or thin spaghetti
½ cup heavy cream
zest and juice from two small lemons
1 tablespoon butter
1/3 to ½ cup of Parmesan, freshly grated
Salt and pepper (or lemon pepper) to taste

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). As the pasta cooks, cook the heavy cream, lemon zest and lemon juice in a small sauce pan over medium to medium-low heat (watching carefully to prevent the cream from getting overheated and curdling).

Drain the pasta thoroughly and toss with the butter. Add the cream mixture and Parmesan. Season with salt and pepper (to taste). Serve with additional Parmesan.