Tagliatelle with Lemon, Parmesan and Thyme

  • Servings: 4

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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

489748 recipes/tagliatelle-with-lemon-parmesan-and-thyme 2013-12-06T23:53:12+00:00 Kate Heddings fast-column|dinner-party|italian|pasta-and-noodles|side-dishes|4|fast|vegetarian february-2001,kate heddings,vegetarian pasta,lemon tagliatelle,pasta with thyme,fast pasta recipes,tagliatelle-with-lemon-parmesan-and-thyme 489748

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