Total Time
Prep 15 mins
Cook 0 mins

Bright colors and flavors highlight this quick elegant dish. Serve with a green salad and a dry white wine for a light summer dinner, or use as a side dish. From Eating In, by Betty Fussell.


  1. Put water for the pasta on to boil. Cook pasta al dente.
  2. Meanwhile, remove the stem and seeds from the pepper. Neatly dice the flesh.
  3. Melt the butter in a large skillet or saucepan.
  4. Add the pepper to the melted butter.
  5. Grate the rind of the lemon into the butter.
  6. Add one half of the lemon's juice, cream, and seasonings to taste, stirring gently. Keep the sauce warm until the pasta is ready, but do not let the sauce bubble.
  7. Drain pasta and toss in sauce. Serve immediately, with the parmesan.


Most Helpful

A wrote this and thought I had submitted but - oops it was gone so here I go again. We really enjoyed this dish. I used yellow pepper (red would look better - but they taste the same), 1/2 and 1/2, 1 clove of garlic & added a little pesto and marjoram. My cheese was a combination of fresh parmesian and assagio. I sauted scallops in the butter from the peppers with some olive oil added, then deglazed the pan with an Italian white wine - Grillo, I removed the scallops and made the sauce then returned the scallops and peppers to the pan. I didn't have time to make fresh pasta so I used shells, which seemed quite appropriate. The bright lemon flavor was perfect with the scallops and the shells held on to the sauce to make every bite delicious. Thank you realbirdlady for a lovely recipe. Reviewed by a Chic Chef for ZWT 4 Italy

momaphet June 15, 2008

I made this as directed but used a 12oz package of fresh pasta. Just delicious - and very satisfying! Would be great with mor veggies or shrimp - even chicken. Thanks for psoting! Made for ZWT4.

Mommy Diva May 29, 2008

I thought this sounded like it would be good with shrimp, so I added a pound of peeled shrimp with the red peppers. Otherwise, I followed directions, except for using half-and-half instead of cream. With the changes, I had enough sauce for about 12 ounces of fettuccine. This was great. Looking forward to the leftovers for lunch tomorrow! Reviewed for ZWT4.

mliss29 May 29, 2008

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