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Linguine With Creamy Lemon Sauce

main dishes, pastanoodle

1/2 pound dried linguine
salt; to taste
1/2 cup half-and-half
1/4 cup vodka
2 teaspoons freshly grated lemon zest
1 pinches freshly grated nutmeg
freshly ground black pepper; to taste
1 tablespoon fresh lemon juice
1/2 cup freshly grated parmesan cheese
1 tablespoon chopped fresh parsley

1. Cook linguine in boiling salted water until al dente, 8 to 10 minutes.

2. Meanwhile, in a large skillet, warm half-and-half, vodka, lemon zest and nutmeg over very low heat. Season with salt and pepper.

3. Reserve 2 tablespoons pasta-cooking water. Drain linguine and add to sauce. Add lemon juice and reserved pasta-cooking water. Toss over high heat until hot. Adjust seasoning with salt and pepper. Divide between 2 warmed plates and sprinkle with Parmesan and parsley. Serve immediately.


640 calories per serving; 22 grams protein; 13 grams fat (7.3 grams saturated fat); 89 grams carbohydrate; 300 mg sodium; 33 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, October 1997

Yield: 2 servings

Preparation Time: 0:00

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