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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot put the water to boil for the pasta. | 2. In a large saucepan melt the butter until is starts to foam, add the lemon juice and let it reduce a bit, maybe 5 minutes. | 3. Set aside. | 4. When the pasta is ready, drain and keep aside. | 5. Return the lemon sauce to the stove and add all of the cream and let it reduce by a half. | 6. Mix the pasta with the cream sauce, add the cheese, salt and pepper to taste. | 7. garnish with fresh parsley stems,. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
butter	1/4	cup		342.0	15.714	10.686	28.8
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
lemon zest	1	tablespoon		-	-	-	-
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
parmigiano reggiano cheese	1	tablespoon		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.