Pasta With Lemon, Pepper and Parmigiano
photo by Annacia
- Ready In:
- 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
- fresh parsley (optional)
- In a big casserole, cook pasta in boiling salted water until al dente. Drain. Put pasta in a bowl.
- Add olive oil, chicken stock, lemon juice, parmigiano and pepper. Add salt if needed. Mix well.
- Serve immediately and sprinkle with parsley. Delicious with veal.
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Update: I make this all the time. It's one of my go to side dishes. My daughter really likes this with angel hair pasta. I often add veggies to it. It's such a versatile dish. Original review 6-3-09: This was great! We loved it. I used linguine and instead of 1/3 cup oil, I used 2 tbsp oil and 2 tbsp butter because I really like the flavor of butter and olive oil together. I liked that it was so simple to make with things I already have on hand. Thanks, Boomette! Made for Holiday Tag.
Really good! I cut this down to one serving and served it as a side for two. I also decreased the oil. At first I thought that it was going to have too much liquid but by the time we started to eat the pasta adsorbed it all. I used penne pasta. We really enjoyed the cheese in this dish. You get a nice burst of lemon with each bite. Thanks for posting. :)
I made this with the fettuccine option and it worked out very well as a side to go with some salmon we were having. I used a bit less oil just because I am so use to not using oil these days. I liked the addition of the bit of chicken stock which added a nice depth to the taste. Made for Zaar Stars Tag.
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