Directions:
- Carefully remove a thin layer of rind from the lemons using a vegetable peeler. Mince the rind very finely. There will be about 2 tablespoons. Set aside.
- Remove all of the white pith from the lemons and section flesh, discarding membranes and seeds. Set aside.
- In a small heavy saucepan over low heat, bring the cream, brandy and lemon pulp to a boil. Boil gently for 7 to 8 minutes until slightly reduced.
- Cook linguine in lots of boiling salted water until al dente. Place drained linguine in a large, warm bowl and toss with the 2 tablespoons butter. Add sauce and toss to combine. Add Parmesan cheese and toss again.
- Serve immediately with the reserved lemon zest and freshly ground black pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.42 Kcal (1861 kJ) | ||
| Calories from fat | 143.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.93g | 25% | |
|---|---|---|---|
| Cholesterol | 54.71mg | 18% | |
| Sodium | 254.86mg | 11% | |
| Potassium | 63.04mg | 1% | |
| Total Carbs | 56.5g | 19% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 15.22g | 30% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 1.8mg | 10% | |
| Calcium | 177.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 312.96 Kcal (1310 kJ) | ||
| Calories from fat | 100.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.22g | 25% | |
|---|---|---|---|
| Cholesterol | 38.53mg | 18% | |
| Sodium | 179.47mg | 11% | |
| Potassium | 44.39mg | 1% | |
| Total Carbs | 39.79g | 19% | |
| Sugars | 1.56g | 9% | |
| Dietary Fiber | 3.6g | 20% | |
| Protein | 10.72g | 30% | |
| Vitamin C | 7.4mg | 17% | |
| Iron | 1.3mg | 10% | |
| Calcium | 125mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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