Zutaten für Citrus Linguine
- 1 lemon, zested
- 1 orange, zested
- 1 cup heavy cream
- 1/2 cup half-and-half
- 1 tablespoon cognac (optional)
- salt and pepper to taste
- 1/2 cup grated Parmigiano Reggiano cheese
- 8 ounces linguine
- 1/2 cup reserved pasta water
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Zubereitung von Citrus Linguine
- Zest 1 lemon and 1 orange using a microplane or fine grater. Set aside.
- In a large skillet, combine 1 cup heavy cream, 1/2 cup half-and-half, and the lemon and orange zest. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly reduced (about 10 minutes).
- Stir in 1 tablespoon of cognac (optional).
- While the sauce simmers, cook 8 ounces linguine according to package directions in a large pot of boiling salted water until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
- Add the drained linguine to the skillet with the citrus cream sauce. Add 1/2 cup grated Parmesan cheese. Toss to combine. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Cook for 1-2 minutes, or until the cheese is melted and the sauce has thickened slightly.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
18g
Fat
108g
Carbs
25g
