Straccetti Pasta with Lemon Cream is an easy light pasta dish, despite the creamy sauce. Straccetti means little rags, so let's enjoy some little rags with creamy lemon sauce
salt and pepper
Boil a pot of water and salt.
Grate the zest of a lemon and set zest aside.
Peel the lemon by slicing off the 2 ends of the lemon, so you can stand the lemon on one end. Positing a paring knife or fillet knife on a top edge of the lemon, and moving the knife between the lemon flesh and the white pith. Follow the curve of the lemon until you reach the bottom. Repeat all around the lemon. Then place the lemon on the other end and remove any of the white pith you missed. Place the lemon in the palm of your hand and carefully cut the lemon segments from between the membranes. Collect the juice that drips from the fruit during the cutting and once you removed all the segments, squeeze any juice from the left-over lemon into a bowl.
Chop the flat leaf parsley.
Add the pasta to the boiling water and cook according to package directions.
Warm a skillet over medium heat and add the cream and lemon segments and bring to a summer and allow the cream to thicken, approx. 5 minutes. Add lemon juice, half of lemon zest and half of chopped parsley.
Drain pasta and add pasta to the cream sauce. Mix and allow the sauce to cling to pasta.
Put the pasta on a plate and sprinkle with remaining lemon zest and parsley.