From Saverio Costantini's kitchen in Italy.

Originally published on Cookpad Italy as Tagliatelle al limone, with US measurements.

Tagliatelle al Limone

Name: Tagliatelle al Limone
Total time: 1800 s
Yield: Serves 1 serving
Ingredients: 2.8 oz (80 g) semolina tagliatelle; 1.8 oz (50 g) low-fat quark cheese; 2 teaspoons lemon zest; 0.7 oz (20 g) clarified butter; 0.7 oz (20 g) grated Parmesan cheese; Freshly ground black pepper, to taste; Iodized salt, to taste

Saverio Costantini @saverio

Bologna

596 kcal: 27.03 g fat, 61.93 g carbohydrates, 23.23 g protein

Saverio Costantini @saverio

Bologna

596 kcal: 27.03 g fat, 61.93 g carbohydrates, 23.23 g protein

Saved

Ingredients

30 minutes

Serves 1 serving

2.8 oz (80 g)semolina tagliatelle
1.8 oz (50 g)low-fat quark cheese
2 teaspoonslemon zest
0.7 oz (20 g)clarified butter
0.7 oz (20 g)grated Parmesan cheese
Freshly ground black pepper, to taste
Iodized salt, to taste

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Steps

30 minutes

1

Bring a large pot of water to a boil. Add the tagliatelle and cook until al dente. Drain the pasta and transfer it to a pan with the melted clarified butter over heat.
2

In a bowl, mix the lemon zest with the quark and grated Parmesan. Add a little pasta cooking water until it forms a creamy sauce.
3

Toss the pasta for a few moments, add the cream sauce and a pinch of freshly ground black pepper, mix well, and serve.