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Linguine with Lemon and Cream

Linguine al Limone e Panna

Maybe you need only enough pasta for one or two people. Treat yourself to this zippy linguine with lemon, ham, and Parmesan cheese.

Saving time: Grate enough cheese to store in the refrigerator. Grated zests can be frozen and kept in small sandwich bags for future use. Invest in a Microplane zester, available in kitchen stores and online.

Serves 2


2 tablespoons butter

4 thin slices of prosciutto or ham, cut into strips

1/2 cup canned low-sodium chicken or vegetable broth

Grated zest of one lemon

2 tablespoons lemon juice

4 tablespoons heavy cream or nonfat half-and-half

Coarse black pepper to taste

1/2 cup grated Parmigiano-Reggiano cheese

1/4 pound linguine


Melt the butter in a 12-inch sauté pan. Add the prosciutto or ham and cook for 1 minute. Pour in the broth and cook 1 minute longer. Stir in the lemon zest and juice. Stir in the cream and cook over low heat for 2 minutes. Add black pepper to taste. Keep the sauce covered and warm while the linguine is cooking.

Cook the linguine according to the directions on box.

Transfer the linguine to the pan with the sauce; stir well over medium heat. Stir in the cheese. Transfer the linguine to a serving platter. Serve hot.


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