Tagliatelle with lemon

Time 25 minutes
Yields Serves 4
Tagliatelle with lemon

Cook the tagliatelle in boiling salted water until al dente. Drain.


While the pasta is cooking, grate the zest of the lemons and squeeze and reserve the juice of 1 lemon.


In a saucepan, warm up the olive oil, add the zest and cook over low heat for 2 minutes. Add the creme fraiche and bring to a boil. When the cream starts to thicken, add the


Parmesan, season to taste with salt and pepper, mix well and cook for one more minute. Add the drained pasta and toss to mix. Serve immediately.

From “French Women Don’t Get Fat” by Mireille Guiliano.

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