Pasta With Citrus Cream Sauce

From Rachael Ray

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1  cup heavy cream
• 2  tablespoons cognac or 2  tablespoons dry sherry
• 1  lemon, zest of
• 1  navel orange, zest of
• 1⁄2 teaspoon coarse sea salt
• 2  tablespoons of fresh mint, chopped
• 12  leaves fresh basil, shredded (or torn)
• 1⁄2 lb linguine, cooked al dente
• 1⁄2 cup  grated parmigiano-reggiano cheese

Directions

1. In a skillet over med-low heat, warm the cream.
2. Add in the cognac or dry sherry, lemon and orange zest, and salt; simmer 7-10 minutes.
3. Add in the mint and basil.
4. Toss the hot, drained pasta with the sauce and grated cheese.
5. Serve immediately.