This recipe is not for the faint of heart. You have to REALLY love lemon to make this dish. Luckily I do, so when this was made for me by some friends on my trip out to Seattle, I immediately asked for the recipe so I could the lemony goodness whenever I wanted to.
Pasta (we used Penne)
4 cloves garlic (minced)
3/4 Cup heavy cream
1/5 cup Parmesan (shredded)
Juice and zest the lemons
Boil water for pasta, put a fair amount of salt in (you will use some of this water later)
Use a large skillet, heat on low.
Add olive oil (3 tablespoons) and garlic.
Add lemon juice, ladle of salted water from the pasta, and the cream.
Raise heat and bring to a bubble.
Once this bubbles, add 1 cup of the cheese and lemon zest
Add salt, pepper and Italian seasoning to taste.
Drain pasta and add it into the sauce.
Stir/toss for about 5 minutes (the longer you wait, the more flavor the pasta will have but less sauce)
You can also refrigerate this and eat it cold as a pasta salad
Prep Time: 25 minutes