3.3 3

Tagliatelle with Lemon, Parmesan and Thyme

  • Servings: 4

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KEY: Fast - Column, Dinner Party, Italian, Pasta & Noodles, Side Dishes, Fast, Vegetarian

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  • 1 pound tagliatelle
  • 1 cup freshly grated Parmesan
  • 4 tablespoons unsalted butter
  • 2 tablespoons chopped thyme
  • Finely grated zest of 2 lemons
  • Salt and freshly ground pepper

How to make this recipe

  1. In a pot of boiling salted water, cook the tagliatelle until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add 1/2 cup of Parmesan and the butter, thyme, lemon zest and the reserved cooking water. Cook over moderate heat, tossing just until creamy. Season with salt and pepper and transfer to a bowl. Sprinkle with the remaining Parmesan and serve.
Contributed By Published February 2001

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