"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Linguine Recipe

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This recipe for Lemon Linguine, by , is from Kay's Southern Comfort Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Schabilion
Added: Sunday, May 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (8-ounce) package linguine
1/4 cup minced onion or shallot
3 cloves garlic, crushed
1 tablespoon butter, melted
1 (8-ounce) carton sour cream
4 tablespoons freshly grated Parmesan, divided
1 tablespoon milk
1 3/4 teaspoons lemon-pepper seasoning
1/4 teaspoon salt
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
1 whole lemon, zested
2 tablespoons freshly chopped parsley leaves
2 tablespoons freshly chopped chives

Directions:
Directions:
Cook linguine according to package directions. Drain and keep warm.

In a skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 tablespoons Parmesan, milk, lemon-pepper, salt, lemon juice and lemon zest. Cook for about 1 to 2 minutes. Remove from heat and pour over linguine. Toss gently, adding chopped parsley, chives, and remaining Parmesan. Serve warm.


 

 

 

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