The Pioneer Woman Tasty Kitchen
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Linguine with Meyer Lemon Cream and Chives

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Level: Easy

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Description

This Linguine with Meyer Lemon Cream and Chives is big on flavor, light on calories, and quick to the table!

Ingredients

  • 8 ounces, weight Uncooked Bucatini Or Linguine Pasta
  • 2 teaspoons Meyer Lemon Zest
  • ¼ cups Fresh Meyer Lemon Juice
  • ¼ cups Heavy Whipping Cream
  • 4 ounces, weight Part-skim Ricotta Cheese
  • ¼ cups Finely Chopped Fresh Chives
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 1 ounce, weight Parmigiano-Reggiano Cheese, Finely Grated

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 3/4 cup plus 2 tablespoons cooking liquid.

Place 6 tablespoons cooking liquid, lemon zest, lemon juice, cream, and ricotta in a blender; process until smooth.

Heat a large skillet over medium heat. Add ricotta mixture to pan; cook 1 minute or until thoroughly heated. Add pasta, chives, salt, and pepper. Add remaining 1/2 cup cooking liquid as needed to make mixture creamy. Remove from heat; stir in grated Parmigiano-Reggiano cheese.

Recipe from Cooking Light January 2015.

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