Total Time
15mins
Prep 0 mins
Cook 15 mins

This is definitely for those who enjoy lemony dishes. Very refreshing and lighter tasting than most cream pastas. Sometimes I use a bit less lemon zest and add torn basil leaves.

Ingredients Nutrition

Directions

  1. Heat the olive oil on low in a saucepan, add the zest, and cook 2 minutes.
  2. Mix in the creme fraiche, bring to boil, and pour in the reserved lemon juice.
  3. Bring the mixture back to a boil until the cream starts to thicken.
  4. Mix in the Parmesan, season with pepper and salt.
  5. Cook another minute, stirring.
  6. Toss with drained pasta and serve immediately.

Reviews

(3)
Most Helpful

Great recipe from FWDGF. I made it tonight and I was going to post it when i found you already had! Great and easy recipe.

KellyMac6 May 04, 2010

Luscious! We love lemon and this certainly fit the bill. Unable to find either tagliatelle or prepared creme fraiche, I worked around those obstacles by using egg fettuccine and making my own Recipe #171932 . I was concerned that the sauce would break with boiling but the directions were right on - it was creamy and perfect. Thanks for sharing this wonderful recipe!

SusieQusie May 11, 2007

This is from the book French Women Don't get Fat and it is TO DIE FOR! I have made this so many times and it is indeed the easiest thing in the world to prepare, but people think you are a brilliant cook when they try it! If I could give this more than 5 stars, I would! Thanks for the post...you saved me the trouble!

drbecca26 March 06, 2007

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