Pasta With Lemon, Pepper and Parmigiano
noodles, cheese, chicken, juice
Ingredients
375 g extra large egg noodles or 375 g fettuccine pasta 1/3 cup olive oil 1/3 cup chicken stock, warm 1/2 lemon, juice of 1 cup parmigiano-reggiano cheese, grated 1 tablespoon black pepper, crushed salt fresh parsley (optional)
Directions for Pasta With Lemon, Pepper and Parmigiano Recipe
In a big casserole, cook pasta in boiling salted water until al dente. Drain. Put pasta in a bowl.
Add olive oil, chicken stock, lemon juice, parmigiano and pepper. Add salt if needed. Mix well.
Serve immediately and sprinkle with parsley. Delicious with veal.
Read the full directions on Food.com
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