Boil large pot of salted water and add pasta. Cook until al dente, 6-7 minutes.
While pasta is cooking, heat deep skillet over low heat and add olive oil. When olive oil is warm, add garlic and red pepper flakes. Turn off heat and set garlic aside for 5 minutes. Raise heat to medium, add wine and lemon zest; boil to reduce wine in half, about 3 minutes.
When pasta is just about cooked, add ladle of pasta water to skillet with sauce and stir in the cream. When warmed through, whisk lemon juice into sauce. Season with salt.
Drain pasta and toss with sauce, let stand for one minute.
Toss with parsley, basil and grated cheese (a couple handfuls).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (653g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 628 (28%)|
|Amt Per Serving||% DV|
|Total Fat 69.7g||93 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 36.7g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 81.5mg||25 %|
|Sodium 56.4mg||2 %|
|Potassium 1300.7mg||34 %|
|Total Carbohydrate 342.6g||101 %|
|Dietary Fiber 15.6g||62 %|
|Sugars, other 327g|
|Protein 62.4g||89 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2282
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