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Recipes
Creamy Lemon Dill Pasta
4 servings
20 minutes total

Ingredients

  • ¼ cup kosher salt
  • 1 lemon, for zest/juice
  • 4 oz pecorino Romano cheese (+ more, optional for serving)
  • 2 tablespoons fresh dill (+ more, optional for serving)
  • 8 oz linguine (or fettucine) pasta
  • 2 tablespoons garlic-herb butter
  • ¾ cup heavy whipping cream
  • ½ teaspoon pepper

Steps

    1. Bring water to a boil for pasta, then add salt. Zest lemon (1 teaspoon), then juice (1 tablespoon). Grate cheese (about 1 cup). Chop dill finely.
    2. Add pasta to boiling water and cook following package instructions; drain, reserving ¼ cup cooking water.
    3. Meanwhile, preheat large sauté pan on medium-low 2–3 minutes. Place butter and cream in pan; cook and stir until butter melts. Stir in lemon juice and zest, dill, and reserved pasta water; simmer 2 minutes. Stir in cheese, in batches, until cheese melts and sauce thickens. Add pasta to pan and stir to coat with sauce. Sprinkle with pepper and additional cheese and chopped dill, if using.

    Chef's Tip: Add protein to your meal with a ready-to-cook product from the Meat department, such as Chicken Cordon Bleu, Parmesan Chicken Bites, or Salmon Pinwheels.

Other Preparation Methods

Amount per ¼ recipe serving: Calories 460, Total Fat 26g, Sat Fat 17g, Trans Fat 0.5g, Chol 80mg, Sodium 1490mg, Total Carb 43g, Fiber 2g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 12g, Vitamin D 6%, Calc 4%, Iron 15%, Potassium 4%