Pasta With Lemon, Pepper and Parmigiano

Something easy, only 12 minutes of cooking. From Ricardo.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 375  g  extra large  egg noodles or 375  g 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.