Tagliatelle with Lemon

Tagliatelle with Lemon
Tagliatelle with Lemon
Life without pasta? Perish the thought. It's not a French thing per se, potatoes being the more ubiquitous starch of choice. But in Alsace, noodles are served with lots of dishes, from fish to game, mostly with heavy sauces somewhat like those from the Piedmont region of Italy. We had pasta a few times a month when I was a kid, but we tended to favor the lighter, more intensely flavored preparations, like this cream-and-lemon combination Tante Caroline developed. She considered it a perfect lunch staple accompanied by a salad and piece of fruit. Her daughter, Louise, tells me it's still very popular with all the kids. Pay attention to the portions!
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
French Pasta Lunch Lemon Sour Cream Simmer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1 tablespoon olive oil
  • salt and freshly ground pepper
  • 4 ounces parmesan cheese

Preparation 1. Cook the tagliatelle in boiling salted water until al dente. Drain. 2. While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon. 3. In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again. 4. When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately. Per serving: 142.2 calories, 96.4 calories from fat, 10.7g total fat, 5.1g saturated fat, 19.3mg cholesterol, 454.3mg sodium, 1.2g total carbs, 0.2g dietary fiber, 0.3g sugars, 10.2g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From When French Women Cook by Madeleine Kamman, ©2004 by Madeleine Kamman. Published by Ten Speed Press. Madeleine Kamman was born in Paris and started her culinary career in 1940 at her aunt's restaurant in the Touraine region of France. A revered culinary instructor since 1962, Kamman has written two other books: Dinner Against the Clock and The New Making of a Cook.

Preparation 1. Cook the tagliatelle in boiling salted water until al dente. Drain. 2. While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon. 3. In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again. 4. When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately. Per serving: 142.2 calories, 96.4 calories from fat, 10.7g total fat, 5.1g saturated fat, 19.3mg cholesterol, 454.3mg sodium, 1.2g total carbs, 0.2g dietary fiber, 0.3g sugars, 10.2g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From When French Women Cook by Madeleine Kamman, ©2004 by Madeleine Kamman. Published by Ten Speed Press. Madeleine Kamman was born in Paris and started her culinary career in 1940 at her aunt's restaurant in the Touraine region of France. A revered culinary instructor since 1962, Kamman has written two other books: Dinner Against the Clock and The New Making of a Cook.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy