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Liguine with lemon cream sauce


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  • Liguine pasta
  • 2 tsp grated meyer lemon rind
  • 1/4 cup meyer lemon juice (about 2 lemons)
  • 1/4 cup heavy whipping cream
  • 4 ounces part skim ricotta cheese1/4 cup chopped fresh chives
  • salt & pepper
  • parmigiano cheese



Step 1

Cook pasta and drain reserving 3/4 cup plus 2 tbsp. cooking liquid. Place 6 tbsp. cooking liquid, lemon rind, juice, cream, and ricotta in a blender; process till smooth. Heat skillet and add ricotta mixture to pan; cook 1 minute add pasta, chives, salt and pepper. Add remaining 1/2 cup cooking liquid as needed to make creamy.

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