Tagliatelle A La Hudson - Lemon Cream Pasta

1. In a small bow, combine the lemon peel and softened butter; set aside. Cook the pasta in boiling, salted water just until tender; drain.

2. Transfer the pasta to a warm serving bowl. Add the lemon butter and warm cream. Toss gently to coat. Add the prosciutto. Serve pasta sprinkled with grated Parmesan cheese.

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Nutrient	Quantity
Total fats	64.2725 g
Protein	71.7854 g
Carbohydrates	28.209 g
Energy	979.6413 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7376 g
Water	267.6523 g
Aspartic acid	0.2162 g
Calcium, Ca	842.4427 mg
Lutein + zeaxanthin	0.72 g
Fiber, total dietary	0.424 g
Carotene, beta	124.952 g
Niacin	2.6916 mg
Vitamin A, RAE	621.176 g
Arginine	0.1036 g
Riboflavin	0.5329 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0895 g
Fatty acids, total saturated 20:1	0.074 g
Glutamic acid	0.5954 g
Sodium, Na	888.2973 mg
Fatty acids, total saturated 16:1 undifferentiated	1.8301 g
Total lipid (fat)	64.2725 g
Manganese, Mn	0.0023 mg
Proline	0.2753 g
Fatty acids, total saturated 16:0	17.7571 g
Fatty acids, total saturated 8:0	0.7424 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6151 g
Choline, total	182.4125 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0758 g
Fatty acids, total polyunsaturated 18:1 t	0.8469 g
Sugars, total	4.6358 g
Serine	0.1547 g
Fatty acids, total saturated 10:0	1.5486 g
Fatty acids, total saturated 18:0	7.3267 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.3734 mg
Selenium, Se	64.972 g
Ash	7.1616 g
Vitamin D	27.6 IU
Fatty acids, total saturated 18:1 undifferentiated	15.9027 g
Pantothenic acid	0.3548 mg
Phenylalanine	0.1376 g
Beta-sitosterol	1.136 mg
Copper, Cu	0.5953 mg
Thiamin	0.3346 mg
Retinol	610.764 g
Methionine	0.0708 g
Iron, Fe	6.247 mg
Carbohydrate, by difference	28.209 g
Phosphorus, P	908.496 mg
Folate, total	55.172 g
Fatty acids, total saturated 4:0	2.313 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Alanine	0.0982 g
Cholesterol	319.5933 mg
Valine	0.1902 g
Fatty acids, total saturated 18:2 undifferentiated	1.4064 g
Glycine	0.0603 g
Carotene, alpha	0.04 g
Fatty acids, total saturated 14:0	6.3655 g
Zinc, Zn	4.4023 mg
Isoleucine	0.1717 g
Fatty acids, total saturated 12:0	1.2579 g
Fatty acids, total polyunsaturated	2.4161 g
Leucine	0.2792 g
Fatty acids, total polyunsaturated 18:2 i	0.0841 g
Vitamin A, IU	2244.5827 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	55.172 g
Tryptophan	0.0406 g
Vitamin C, total ascorbic acid	5.88 mg
Phytosterols	1.4 mg
Fatty acids, total polyunsaturated 16:1 c	0.2729 g
Fatty acids, total polyunsaturated 18:1 c	4.8218 g
Fatty acids, total saturated 20:0	0.0392 g
Fatty acids, total saturated 6:0	0.99 g
Tyrosine	0.1376 g
Vitamin B-12	3.215 g
Vitamin K (phylloquinone)	5.6947 g
Fatty acids, total saturated	39.6988 g
Histidine	0.0773 g
Fatty acids, total monounsaturated	18.6332 g
Threonine	0.1284 g
Folate, food	55.172 g
Fatty acids, total polyunsaturated 17:0	0.159 g
Vitamin D (D2 + D3)	0.72 g
Cryptoxanthin, beta	1.8 g
Vitamin D3 (cholecalciferol)	0.72 g
Vitamin E (alpha-tocopherol)	2.8822 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	78.9013 mg
Lysine	0.2254 g
Potassium, K	1010.9493 mg
Cystine	0.0263 g
Fluoride, F	4.3952 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	203.628	0.017	23.0352
Whipping cream	1 cup	350.4	3.552	37.092
Parmesan cheese	0.75 cup	222	24	3
lemon peel	2 teaspoons	1.88	0.64	0.012
prosciutto	0.33	201.7333	0	1.1333
tagliatelle pasta noodle	8 ounces	201.7333	0	1.1333