Pennine al Limone

Ingredients

Pasta

• 500 g (1 lb.) dry pennine pasta, cooked*

Lemon Sauce

• 30 ml (2 tbs.) vegetable oil
• 45 ml (3 tbs.) Spanish onion, diced very fine
• 1 lemon grated lemon zest
• 2 lemons fresh lemon juice
• 175 ml (3/4 cup) dry white wine
• 250 ml (1 cup) chicken or vegetable broth
• 15 ml (1 tbs.) butter or margarine
• 2 ml (1/2 tsp.) fresh black pepper, crushed
• 60 ml (4 tbs.) Parmigiano Reggiano

Preparation

1. Heat vegetable oil in a sauté pan on medium heat, add Spanish onions and stir until caramelized.
2. With a wooden spoon, stir in lemon zest, lemon juice and white wine; reduce for 2 minutes.
   Add chicken or vegetable broth and stir.
3. Mix in cooked* pasta to the lemon sauce in the sauté pan.
4. Immediately stir in butter or margarine, freshly crushed black pepper and then Parmigiano cheese.
5. Stir before serving. Add Parmigiano as desired.
6. Garnish with thin slices of lemon and grapefruit.

* To cook pasta, add 2 tbs. of salt to 4 L (1 gallon) of water and bring to a boil. Add pasta; cook for appropriate amount of time and drain.