Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1/2 pound penne or other tubular pasta
1 pink grapefruit
2 navel oranges
2 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon freshly grated Parmesan, or to taste
1 tablespoon minced fresh parsley leaves
Preparation
Step 1
In a 3-quart saucepan bring 2 quarts salted water to a boil for pasta.
Step 2
With a sharp knife cut peel and pith from grapefruit and oranges. Working over a bowl cut grapefruit and orange sections free from membranes, transferring sections to a plate, and halve them. Squeeze excess juice from membranes into juice in bowl and reserve 1/4 cup juice.
Step 3
In a 12-inch skillet combine reserved juice, and cream and heat sauce over moderate heat until butter is just melted. Keep cream sauce warm over very low heat.
Step 4
Add pasta to boiling water and cook until al dente. Drain pasta well in a colander. Add pasta, fruit, Parmesan, and parsley to sauce and toss with salt to taste until most of sauce is absorbed.
