Pasta al limone (Tagliolina)
Our mouthwatering Pasta al Limone recipe is a culinary masterpiece that will transport your taste buds straight to Italy. With its velvety lemon-infused sauce, perfectly al dente pasta, and a sprinkle of Parmesan cheese, this dish is a symphony of flavors that will leave you craving for more.
Servings: 4 people
Calories: 528kcal
Ingredients
- ½ pound tagliolini pasta or fettuccine pasta cooked according to instructions, reserving pasta water
- ½ cup freshly grated Parmesan cheese
- 4 tbsp butter
- ¾ cup heavy whipping cream
- ¼ cup milk
- Juice of 1 fresh lemon typically this is equal to 2-3 tablespoons
- zest of 1 lemon
Seasonings
- 2 sprigs fresh thyme
- ground black pepper
Instructions
- Cook pasta according to package directions and reserve 1/2 cup starchy pasta water.½ pound tagliolini pasta or fettuccine pasta
- In a large skillet, melt butter. Add lemon juice, lemon zest, fresh thyme, and ground black pepper.4 tbsp butter, Juice of 1 fresh lemon, zest of 1 lemon, 2 sprigs fresh thyme, ground black pepper
- Cook for 2 minutes stirring well.
- Over medium-low heat, add heavy cream and milk and continue to cook until hot.¾ cup heavy whipping cream, ¼ cup milk
- Whisk in freshly grated Parmesan cheese until melted.½ cup freshly grated Parmesan cheese
- Add reserved pasta water and cooked pasta, mixing well to coat evenly.
- Serve immediately, topped with extra chopped fresh thyme and ground black pepper.ground black pepper, 2 sprigs fresh thyme
Notes
This recipe can be altered with various kinds of pasta. We suggest fettuccini, pappardelle, or tagliatelle.
Nutrition
Serving: 1 | Calories: 528kcal | Carbohydrates: 43g | Protein: 14g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 138mg | Sodium: 320mg | Potassium: 222mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1187IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 1mg