Description
This Linguine with Meyer Lemon Cream and Chives is big on flavor, light on calories, and quick to the table!
Ingredients
- 8 ounces, weight Uncooked Bucatini Or Linguine Pasta
- 2 teaspoons Meyer Lemon Zest
- ¼ cups Fresh Meyer Lemon Juice
- ¼ cups Heavy Whipping Cream
- 4 ounces, weight Part-skim Ricotta Cheese
- ¼ cups Finely Chopped Fresh Chives
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 1 ounce, weight Parmigiano-Reggiano Cheese, Finely Grated
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 3/4 cup plus 2 tablespoons cooking liquid.
Place 6 tablespoons cooking liquid, lemon zest, lemon juice, cream, and ricotta in a blender; process until smooth.
Heat a large skillet over medium heat. Add ricotta mixture to pan; cook 1 minute or until thoroughly heated. Add pasta, chives, salt, and pepper. Add remaining 1/2 cup cooking liquid as needed to make mixture creamy. Remove from heat; stir in grated Parmigiano-Reggiano cheese.
Recipe from Cooking Light January 2015.
