1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (161g) Recipe makes 4 servings |
||
| Calories 614 | ||
| Calories from Fat 251 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.9g | 42% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 16.2g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.1g | ||
| Cholesterol 93mg | 31% | |
| Sodium 388mg | 16% | |
| Potassium 296mg | 8% | |
| Total Carbohydrate 69.8g | 23% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 2.2g | ||
| Protein 21.6g | 43% | |
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Pasta With Lemon, Pepper and Parmigiano
By: Boomette
Dec 23, 2007
Something easy, only 12 minutes of cooking. From Ricardo.
SERVES 4
Ingredients
- 375 g extra large egg noodles or fettuccine pasta
- 1/3 cup olive oil
- 1/3 cup chicken stock, warm
- 1/2 lemon, juice of
- 1 cup parmigiano-reggiano cheese, grated
- 1 tablespoon black pepper, crushed
- salt
- fresh parsley (optional)
Directions
1
In a big casserole, cook pasta in boiling salted water until al dente. Drain. Put pasta in a bowl.2
Add olive oil, chicken stock, lemon juice, parmigiano and pepper. Add salt if needed. Mix well.3
Serve immediately and sprinkle with parsley. Delicious with veal.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Fruit > Citrus > Lemon
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
From: Lainey6605
On Jan 21, 2008
You can't go wrong with this as a side dish! I used fettuccine pasta and I love the lemon with this. Thanks for sharing!
From: Redsie
On Jan 11, 2008
Perfect side dish!! Used spaghetti, a lot less olive oil and used more lemon juice (to save a few calories!). Also added less cheese. Made for Photo Tag. Thanks Boomette! 
From: AniSarit
On Jan 7, 2008
Can't go wrong with this one - it's simple and tasty! I had to substitute chicken stock for Kashrut purposes, so I halved the recipe, and half I made with milk and the other half I used veggie stock - they were both equally good. I loved the addition of lemon here, it gave it a little zing that was really lovely. I would do it again as a nice lunch but would add some garlic as well. It's a great recipe that can be easily adaptable to your personal taste, thanks!
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