I’m not sure why I waited until the weekend to make this perfect weeknight meal.  It takes under 20 minutes, uses one pot, and is simply scrumptious.


1 pound spaghetti, linguine or fettuccine
2 lemons
1/4 cup extra virgin olive oil , plus additional for serving
1/4 cup heavy cream
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
Ground black pepper
Small handful fresh parsley, chopped

Cook pasta in salted water until al dente.  Use a large pot, this way you can assemble the rest of the dish in it as well.

Zest lemons until you have a Tablespoon of zest.  Juice lemons until you have 1/4 cup of juice.

Drain pasta, but reserve 1 cup of pasta water.  Rinse and dry out the large pot, and pour in pasta water, olive oil, cream and zest.  Cook on medium-high for five minutes until sauce has reduced.  Pour in pasta and stir until coated.  Add cheese, lemon juice, and salt and pepper to taste.

Serve pasta topped with additional parmesan cheese, olive oil, and parsley.

I’ll show you how to make those homemade garlic bread sticks soon- I froze a ton of them and they’re amazinggg!