Ingredients for Athena's Lemon Greek Penne Pasta
- 1 pound penne pasta
- 1 cup heavy cream
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- juice of 1 large lemon
- zest of 1 large lemon
- freshly ground black pepper to taste
- salt to taste
- 1 ounce olive oil
- 1/2 cup reserved pasta water
- extra Parmesan cheese, for garnish (optional)
- fresh parsley, for garnish (optional)
- a few capers, for garnish (optional)
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How to Make Athena's Lemon Greek Penne Pasta
- Cook 1 pound of penne pasta according to package directions until al dente.
- Drain the pasta, reserving about 1/2 cup of pasta water, and toss immediately with 1 ounce of olive oil to prevent sticking.
- While the pasta cooks, melt 2 tablespoons of butter in a medium saucepan over low heat. Stir in 1 cup of heavy cream.
- Increase heat to medium-high, stirring frequently. Once the mixture begins to simmer, reduce heat to low and stir in 1/2 cup of grated Parmesan cheese until melted and smooth.
- Add the zest and juice of 1 large lemon. Stir to combine.
- Season generously with salt and freshly ground black pepper to taste. Add a splash of reserved pasta water if needed to thin the sauce.
- Add the cooked penne to the sauce and toss gently to coat.
- Bring the sauce to a gentle simmer, then remove from heat.
- Serve immediately. Garnish with extra Parmesan cheese, fresh parsley, and/or a few capers, if desired.
- Enjoy this dish fresh – it doesn't reheat well.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
2g
Fat
232g
Carbs
24g
