Directions:
- Bring a large saucepan of water to a boil. Add salt and then the orecchiette and cook, stirring often, until al dente, about 11 minutes.
- Drain and return the pasta to the saucepan.
- Meanwhile, in a small nonreactive saucepan, melt the butter in the lemon juice and cream over moderately low heat.
- Reduce the heat to very low, and cook until the cream is barely simmering, about 10 minutes.
- Just before serving, stir the sauce into the pasta.
- Add the Parmesan, chives, and lemon zest, season with salt and pepper, and toss.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.4 Kcal (1509 kJ) | ||
| Calories from fat | 161.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.98g | 28% | |
|---|---|---|---|
| Cholesterol | 55.5mg | 19% | |
| Sodium | 202.54mg | 8% | |
| Potassium | 49.13mg | 1% | |
| Total Carbs | 38.6g | 13% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 11.55g | 23% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 160mg | 16% | |
| Amount Per 100 g | |||
| Calories | 329.2 Kcal (1378 kJ) | ||
| Calories from fat | 147.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.42g | 28% | |
|---|---|---|---|
| Cholesterol | 50.7mg | 19% | |
| Sodium | 185.01mg | 8% | |
| Potassium | 44.88mg | 1% | |
| Total Carbs | 35.26g | 13% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 10.55g | 23% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 146.2mg | 16% | |
* 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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