Pasta with Lemon Sauce
2 pound linguine, fusilli, or other pasta
1 onion, sliced
juice from 1–2 lemons
2 tablespoons freshly grated lemon zest
2 cups heavy cream
extra virgin olive oil
salt and black pepper, to taste
a pinch of sugar
Saute the onion in olive oil and butter (half and half). Leave in the pan.
Grate the zest of the lemons into the pan – no white parts.
Add the lemon juice and cream, and mix thoroughly.
Simmer for approximately 5 minutes.
Season with the salt, pepper, and sugar.
Sprinkle with parsley and fresh parmesan cheese and serve. Chicken, cooked shrimp, or other meat can be added if desired.
Volunteer Chef: Eleanor Farrell