"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Linguine with Lemon and Cream Recipe

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This recipe for Linguine with Lemon and Cream, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Natalie Flemming
Added: Friday, June 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. of butter
4 thin slices of ham, cut into strips
1/2 cup canned low-sodium chicken or vegetable broth
grated zest of 1 lemon
2 T. lemon juice
4 T. heavy cream or nonfat half and half
coarse black pepper to taste
1/2 cup grated Parmigianino-Reggiano cheese
1/4 pound linguine

Directions:
Directions:
Melt the butter in a 12-inch saute pan. Add the ham and cook for 1 minute longer. Stir in a lemon zest and juice. Stir in cream and cook over low heat for 2 minutes. Add black pepper to taste. Keep the sauce covered and warm while the linguine is cooking.
Cook linguine.
Transfer the linguine to the pan with the sauce; stir well over medium heat. Stir in the cheese. Transfer the linguine to a serving platter. Serve hot.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Goes great with salad! Wonderful, fresh dish that is easy to prepare.

 

 

 

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