Servings:
Serves 4 Servings
Ingredients
- 1 pound dried fettuccine
- 3 ounce parmigiano-reggiano cheese, grated (1 cup), plus more for garnish
- 2 tablespoon julienned lemon zest
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1/2 cup torn fresh mint leaves
- 1 tablespoon extra-virgin olive oil
Preparation
Baking Directions:
Cook pasta in salted water according to package directions.
Drain, reserving 1 cup cooking liquid.
Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes if desired.
Divide among dishes, garnish with cheese, and serve immediately.
