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- Lemon Linguine
-
- 1 Tbs. olive oil
- 2 cloves fresh garlic, minced
- 1/2 Cup skim milk( or subistute evaporated skim milkfor a slightly thicker sauce)
- 12 oz. fresh linguine
- 1/2 Cup fresh lemon juice ( about 3 med. to lg. sized lemons)
- 1 lemon zest
- 1/3 Cup freash Parmesan cheese, grated
- 1/4 Cup fresh parsley, chopped
- freshly ground black pepper to taste
- Directions
- In a small saucepan, cook the olive and garlic over medium heat for 1 minute. Add the milk. reduce the heat to low and heat gently, stirring occasionally. Cook the linguine in a large pot of boiling water for 8 to 10 minutes or until dente. Drain well and transfer to a large bowl. Add the fresh lemon juice and toss well. Pour the garlic mixture over the pasta and toss again. Add the lemon zest, Parmesan, parsley, and pepper and toss one more time. Serve immediately. Makes 4 servings.
- Provided by:
- Southwest Family Citrus and Spenar Family
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Heat a large sauté pan over medium-high heat. Add 1 tablespoon of the oil, fennel, radishes and onion; season with salt and pepper and brown slightly, about 5 minutes. Add the orange juice, zest, broth, and star anise to taste. Bring to a boil and lower the heat to simmer. Cover and cook 10 to 15 minutes longer, until fennel is fork tender.
Remove the fennel and radishes from the pan with a slotted spoon and place on a platter. Turn the heat back up to high and reduce the remaining liquid down to a syrup. Return the fennel and radishes to the pan and ross to coat. Check seasoning.
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