Lemon-Parmesan Linguine

• 3/4 pound linguine
• 3/4 cup whipping cream
• 1 tablespoon butter
• 3 tablespoons fresh lemon juice
• 1 tablespoon grated lemon peel
• 1/2 cup grated Parmesan cheese

1. Cook pasta in pot of boiling salted water until just tender but still firm to bite.
2. Drain, reserving 1/2 cup cooking water.
3. Bring cream and butter to simmer in heavy large skillet over medium-high heat.
4. Mix in lemon juice and peel.
5. Add pasta; toss to coat, adding reserved cooking water as needed to thin sauce to desired consistency.
6. Add cheese; toss to blend.
7. Season with salt and pepper.

linguine, whipping cream, butter, lemon juice, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/lemon-parmesan-linguine-742 (may not work)