Pasta With Cream & Lemon

1 lb. fresh pasta (linguini)
1/4 pint single cream (half 'n half)
1 clove garlic, crushed
1 level teaspoon grated lemon zest
Milled pepper, to taste
2 tablespoons grated Parmesan cheese

Bring large non-stick pan full of salted water to a boil. Drop in pasta; cook 2-3 minutes only (longer for thicker pasta). Rinse under running hot water. Drain well to get rid of all water.

In the same pan, heat the cream and garlic. Add pasta a little at a time. Use tongs to lift and turn pasta in the cream until it is really hot. Season with milled pepper and grated lemon zest. Finally, sprinkle the Parmesan over, lifting the pasta to mix well until all is piping hot.

Yield: 4 servings

Return To:

Cajun Country -- New Iberia, Louisiana