Pasta Sonoma Lemon Pepper Fettuccine with Lemon Sauce


10 oz. Pasta Sonoma Lemon Pepper Fettuccine
3 lemons, (zest + juice)
1/3 cup butter
1/2 cup Parmigiano Reggiano, grated
2 cups heavy cream
1/2 bunch Italian parsley, leaves finely chopped
Salt and pepper

Lemon leaves (optional garnish)


Cook pasta in 4 – 6 quarts boiling water, according to package instructions.   Meanwhile, melt butter in a large saucepan.  Add lemon juice and zest and simmer on medium to high heat for 3 – 5 minutes.  Add the cream and simmer for another 2 – 3 minutes.  Add cooked, drained pasta and Parmesan to sauce, and toss over medium heat until pasta is well coated. Season to taste with salt and pepper.

To serve:   Arrange pasta on 4 warmed plates.   Sprinkle with parsley.   If using lemon leaves, arrange a few on each plate, just under the pasta.