Pasta with Lemon-Parmesan Cream Sauce

6 Tablespoons butter

6 Tablespoons fresh lemon juice

1 Tablespoon lemon zest

1 cup whipping cream

¾ cup Parmesan cheese, grated

¾ pound thin pasta or linguine

½ cup parsley, finely shopped

Salt and freshly ground black pepper to taste

Melt butter in a pan over medium-low heat. Add lemon juice and zest. Simmer for 5 minutes, stirring occasionally. Whisk in whipping cream and cheese. Bring to simmer and remove from heat. Sauce may be prepared 1 hour ahead. Let stand uncovered at room temperature. Cook pasta until tender but still firm to bite. Drain well. Add pasta and parsley to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper.

Serves 4

 

“I recommend reducing the lemon, it was a little overpowering.”

 

This a recipe from the Junior League of Omaha’s Toast to Omaha cookbook, first released in 2006. It includes more than 350 recipes from Omaha’s restaurants and at-home chefs along with pictures, menus and memorabilia.