Linguine With Meyer Lemon Cream and Chives

By Chez_Alexander

Ingredients

• 8 oz uncooked linguine or bucatini pasta
• 2 tsp grated Meyer lemon rind
• 1/4 cup fresh Meyer lemon juice (about 2 lemons)
• 1/4 cup heavy whipping cream
• 4 oz ricotta cheese (about 1/2 cup)
• 1/4 cup fresh chives, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 oz Parmigiano-Reggiano cheese, finely grated

Preparation

Step 1

1. Cook pasta according to package directions. Drain pasta over bowl; reserve 3/4 cup plus 2 TBS cooking liquid.

2. Place 6 TBS cooking liquid, lemon rind, juice, cream, and ricotta in a blender; process until smooth.

3. Heat a large skillet over medium heat. Add ricotta mixture to pan; cook 1 minute or until thoroughly heated. Add pasta, chives, salt, and pepper. Add remaining 1/2 cup cooking liquid as needed to make mixture creamy.

4. Remove from heat. Stir in grated Parmigiano-Reggiano cheese.

Makes 4 servings. Each serving = 8 Weight Watchers points.