DELICIOUS OLIVE-LEMON-PARSLEY FETTUCCINE
An easy to prepare pasta I created that is absolutely yummy!
4 tablespoons butter
1 cup whipping cream
1/2 cup chicken broth
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon salt
Freshly ground black pepper
1 pkg. 9-oz. fettuccine fresh pasta
1 cup sliced black olives
1/2 cup freshly grated Parmigiano-Reggiano cheese
4 tablespoons chopped parsley
In a large skillet melt butter and add the whipping cream and chicken
broth; bring to a boil. Lower flame and add the lemon zest and simmer
until the sauce is reduced by about one-fourth, about 10 minutes.
Stir in the lemon juice, salt and pepper. Keep the sauce warm over very
low heat. Cook the pasta in boiling water, about 2 minutes. Drain the
pasta and add to skillet along with the sliced olives, cook for another
2 minutes. Remove from heat and stir in the cheese. Spoon onto
serving plate and sprinkle with parsley.
Serve piping hot. Serves four.