Creamy Lemony Pasta

What could be better to make for dinner than something that is easy, quick AND delicious?!!!At a party I had years ago, I planned and served a somewhat elaborate French meal.  The day of the party I decided on a whim to change out the potatoes I was going to make and replace them with a simple pasta with a sauce made with cream and parmesan cheese and grated lemon rind.  To my surprise it was the hit of the party and the most talked about dish of the dinner.

With just 4 main ingredients that you probably already have in your kitchen you can make this truly delicious dish in minutes.  Served with a salad and some crusty French bread, this is great as a main course, or it can be used in lieu of potatoes or rice as a side dish for your favorite meat.  Either way, make this and you’ll experience love from a grateful family, joy from knowing you made a dinner everyone loved and  a sense that life is very abundant indeed 🙂

Creamy Lemony Pasta

1 lb. of your favorite pasta (I use either a curly spaghetti or an angel hair pasta)
2 cups of heavy cream, warmed
grated rind of 2-3 lemons
2 cups freshly grated Parmesan cheese, (preferably Parmigiano Reggiano)
salt and pepper to taste

Cook pasta in liberally salted water for the length of time recommended on the package.  Drain pasta and reserve about 1/2 cup of cooking water.  Stir in cream and freshly grated lemon rind.  Start with rind of 2 lemons and add more as you go to make it as lemony as you like.  Stir rind in well and add cheese.  Return the pan to a low flame and cook stirring until cream begins to bubble.  Add pepper and taste to adjust seasoning.  Add salt as needed.  If the pasta sauce seems too thick,  add some of the pasta water, a tablespoon at a time, until the sauce is the consistency you want it to be.  Serve with additional parmesan cheese and a twist of lemon peel on top.  Enjoy!