Pasta With Lemon, Pepper and Parmigiano |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Something easy, only 12 minutes of cooking. From Ricardo. Ingredients:
375 g extra large egg noodles or 375 g fettuccine pasta |
1/3 cup olive oil |
1/3 cup chicken stock, warm |
1/2 lemon, juice of |
1 cup parmigiano-reggiano cheese, grated |
1 tablespoon black pepper, crushed |
salt |
fresh parsley (optional) |
Directions:
1. In a big casserole, cook pasta in boiling salted water until al dente. Drain. Put pasta in a bowl.
2. Add olive oil, chicken stock, lemon juice, parmigiano and pepper. Add salt if needed. Mix well.
3. Serve immediately and sprinkle with parsley. Delicious with veal.
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