Lemon, Pepper and <i>Parmigiano-Reggiano</i> Pasta

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Lemon, Pepper and Parmigiano-Reggiano Pasta

Name: Lemon, Pepper and Parmigiano-Reggiano Pasta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) extra wide egg noodles or fettuccine; 1/3 cup (75 ml) olive oil; 1/3 cup (75 ml) chicken broth; The juice of 1/2 a lemon; 1 cup (250 ml) grated Parmigiano-Reggiano cheese; 1 tablespoon (15 ml) cracked black pepper; Salt; Fresh parsley (for garnish)

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Preparation: 15 MIN
Cooking: 12 MIN
Servings: 4

Ingredients
Preparation

Ingredients

3/4 lb (375 g) extra wide egg noodles or fettuccine
1/3 cup (75 ml) olive oil
1/3 cup (75 ml) chicken broth
The juice of 1/2 a lemon
1 cup (250 ml) grated Parmigiano-Reggiano cheese
1 tablespoon (15 ml) cracked black pepper
Salt
Fresh parsley (for garnish)

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Preparation

In a large pot, cook the pasta in salted boiling water until al dente. Drain.
Place the pasta in a bowl. Add the oil, broth, lemon juice, grated Parmesan cheese and pepper. Season with salt. Toss to combine.
Serve immediately and sprinkle with parsley. Delicious with veal.