Monday, May 10, 2010

Lemon Linguine

Since Olivia was born, my mom has been coming over and helping out with the older girls and cooking for us. Yeah, Mom! Anyway, we've had some new things since she's cooking and here's one we had last week.

1 (8-ounce) package linguine
1/4 cup minced onion or shallot
3 cloves garlic, crushed
1 tablespoon butter, melted
1 (8-ounce) carton sour cream
4 tablespoons freshly grated Parmesan, divided
1 tablespoon milk
1 3/4 teaspoons lemon-pepper seasoning
1/4 teaspoon salt
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
1 whole lemon, zested
2 tablespoons freshly chopped parsley leaves
2 tablespoons freshly chopped chives

Cook linguini according to package directions. Drain and keep warm.

In a skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 tablespoons Parmesan, milk, lemon-pepper, salt, lemon juice and lemon zest. Cook for about 1 to 2 minutes. Remove from heat and pour over linguini. Toss gently, adding chopped parsley, chives, and remaining Parmesan. Serve warm.

We used onions not shallots and left out the chives because we didn't have any on hand. Ella Grace was the only one who didn't like it. We think the lemon flavor was too strong for her. It reheats well too because I had leftovers one day for lunch. We served it with some honey roasted turkey that my mother in law had bought.

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