SUNSHINE FETTUCCINE

1 lb. fettuccine pasta
1-1/2  cups heavy cream
1 tsp. grated peel from lemon
1/2 c. butter, cut into pieces
3 tsp. lemon juice
1 1/2 c. freshly-grated Parmesan cheese
1/2 tsp. nutmeg
salt and pepper to taste

Cook pasta according to manufacturer's directions. Drain, and set aside. Keep warm. This can actually be accomplished while you are preparing the sauce.

In a medium saucepan, combine cream and lemon rind. Bring to a boil over medium heat and boil for three minutes. Watch carefully to make sure it doesn't boil over! Reduce heat to medium low and whisk in butter chunks. Whisk until completely melted. Add lemon juice, Parmesan cheese, nutmeg, and salt and pepper to taste. Continue to whisk over low heat until cheese is melted.



-SIDE DISH-

EASY CAESAR SALAD


1 bunch of green leaf lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons 
salt and fresh-ground pepper


Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and pepper. Add additional parmesan and croutons, if desired. Serve immediately.