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| Main Ingredients | Farfalle, Lemon Juice |
| Cuisine | Italian |
| Course | Noodles and Pastas |
| Prep Time | 11-15 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 4 cups farfalle, boiled
- 2 teaspoon lemon zest
- Salt to taste
- 1 cup cream
- 2 tablespoons olive oil
- 2 fresh red chillies, diagonally sliced
- 1/2 cup grated parmesan cheese
- 2 teaspoon chopped fresh parsley
- 1 tablespoon lemon juice
- 5-6 black peppercorns, crushed
Method
- Heat the oil in a non stick pan.
- Add the boiled pasta and toss. Add the red chillies, lemon zest, salt and cream and stir to mix well. Cook for two minutes. Add parmesan cheese, parsley and lemon juice and mix.
- Transfer into a serving bowl, sprinkle crushed black peppercorns and serve hot.
Nutrition Info
| Calories | 1785 |
| Carbohydrates | 189.7 |
| Protein | 42.7 |
| Fat | 94.9 |
| Other Fiber | Zinc- 1.5mg |
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