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Lemon and Red Pepper Pasta

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“Bright colors and flavors highlight this quick elegant dish. Serve with a green salad and a dry white wine for a light summer dinner, or use as a side dish. From Eating In, by Betty Fussell.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Put water for the pasta on to boil. Cook pasta al dente.
  2. Meanwhile, remove the stem and seeds from the pepper. Neatly dice the flesh.
  3. Melt the butter in a large skillet or saucepan.
  4. Add the pepper to the melted butter.
  5. Grate the rind of the lemon into the butter.
  6. Add one half of the lemon's juice, cream, and seasonings to taste, stirring gently. Keep the sauce warm until the pasta is ready, but do not let the sauce bubble.
  7. Drain pasta and toss in sauce. Serve immediately, with the parmesan.

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