Bucatini with Meyer Lemon Cream and Chives

By drinkfairy

Calories 331; Fat 10.3g; Protien 13g; Carb 46g; Fiber 2g; Chol 35mg; Iron 2mg; Sodium 605mg; Calcium 167mg

Ingredients

• 8 ounces uncooked bucatini or linguine pasta
• 2 teaspoons grated Meyer lemon rind
• 1/4 cup fresh Meyer lemon juice (about 2 lemons)
• 1/4 cup heavy whipping cream
• 4 ounces part-skim ricotta cheese (about 1/2 cup)
• 1/4 cup finely chopped fresh chives
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 3/4 cup plus 2 tablespoons cooking liquid.

2. Place 6 tablespoons 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. Remove from heat; stir in grated Parmigiano-Reggiano cheese.