Need dinner in a snap tonight? How about some Lemon Pepper Pasta. This is a favorite of mine, it only takes four ingredients and couldn’t be easier to prepare. Long strands of linguine are tossed with mascarpone cheese, lemon zest, juice and freshly cracked pepper to create a quick, decadent dish that appeals to all ages. When it’s our main course I often add some shredded chicken, especially if we have some leftover from a roast chicken the day before. Or, some cubed ham is great, too. Chances are you already have all of the ingredients you need to get this on the table in five minutes flat tonight!
Lemon Pepper Pasta
1 lb. linguine or similar long-strand pasta
4 ounces mascarpone cheese
2 teaspoons lemon zest, freshly grated
1 teaspoon freshly squeezed lemon juice
2 teaspoons freshly cracked pepper
1. In a large pot cook pasta according to package directions. Drain well and reserve 1 cup of the cooking water.
2. Place the freshly cooked pasta in a large, wide bowl. Add the cheese, zest and pepper to the bowl and twirl everything together with a set of tongs or a wooden spoon. The cheese mixture should coat the strands of pasta creating a sauce. Pour in small amounts of pasta water to thin out the sauce if needed. Serve hot!