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Ingredientes
- 1 c. heavy cream
- 2 Tbsp. cognac or possibly dry sherry
- 1 x lemon zested
- 1 lrg navel orange zested
- 1/2 tsp coarse salt
- 2 Tbsp. minced fresh mint - (abt 3 sprigs)
- 12 x fresh basil leaves shredded or possibly torn
- 1/2 lb linguini cooked al dente
- Â Â (or possibly 3/4 lb fresh linguini, cooked al dente)
- 1/2 c. grated Parmigiano-Reggiano
Direcciones
- In a skillet over medium-low heat, heat cream. Add in cognac or possibly dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 min. Add in mint and basil to the sauce. Toss warm, liquid removed pasta with sauce and grated cheese. Transfer to serving dish or possibly dinner plates.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 2 servings | |
| Calories 740 | |
| Calories from Fat 256 | 35% |
| Total Fat 29.11g | 36% |
| Saturated Fat 17.42g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 932mg | 39% |
| Potassium 333mg | 10% |
| Total Carbs 87.24g | 23% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.26g | 2% |
| Protein 23.3g | 37% |
