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Linguine with Spinach, Lemon Cream, and Parmesan Recipe

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This recipe for Linguine with Spinach, Lemon Cream, and Parmesan is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Kosher salt
1 lb Kosher salt
1 lb baby spinach
1 small or medium firm zucchini, cut into long, fine julienne strips (optional)
2 lemons, washed and dried ground pepper
1 c heavy cream
Salt and freshly
Freshly grated Parmigiano-Reggiano cheese to taste

Directions:
Directions:
1. Bring a very large pot filled halfway with water to a boil. Add a generous pinch of salt and the linguine; cook, stirring, until the linguine is almost al dente, about 9 minutes. Stir in the spinach and the zucchini, if using. Cook, stirring frequently, until the linguine is al dente and the spinach is tender, about 2 minutes.
2. Meanwhile, using a micro-plane grater, zest the lemons, removing only the yellow skin and avoiding the white pith. Halve the lemons; squeeze the juice into a small bowl.
3. Remove and reserve 1/2 c of the pasta water from the pot; drain the linguine into a strainer. Pour the lemon juice over the pasta.
4. Add the pasta water, cream, and lemon zest to the empty pot and cook over medium-low heat, stirring, until the sauce thickens slightly, about 1 minute. Add the linguine and toss well until thoroughly coated. Season with salt and pepper and serve in a bowl with grated Parmigiano-Reggiano cheese.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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