Sweet friends, happy March! I’m sending you this recipe with hope and love, cuz that’s what we need right now. You’ll love the ease of this dish, and it’s remarkably good. You can easily infuse this by substituting medicated butter for regular, but don’t use all medicated butter unless you REALLY enjoy the taste. Serve with some green stuff and maybe a dry white wine, and feel the love.

LEMON PASTA

This is simple, rich, and elegant – you can go fancy or mid week dinner – it’s always good. To serve 4 (or two hungry ones) you’ll need:

1/2 stick unsalted butter

1 C. heavy cream

3 Tb. fresh lemon juice

1 lb. fettucine

2 tsp. lemon zest

salt, pepper, freshly grated Parmesan

Melt the butter in a deep skillet, and when the foam subsides stir in the cream and lemon juice. Take the pan off the heat so the cream doesn’t curdle and keep warm. Cook the pasta in a big pot of boiling water til al dente, reserving about 1/2 C. of the pasta water. Add the drained pasta to the sauce in the skillet, along with the lemon zest and some of the pasta water and toss well. You can add more water of the sauce seems too thick. Season with the salt, pepper, and Parm and devour!

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