Linguine Pasta with Creamy Lemon Sauce

Directions

1. Cook the linguine al dente according to package directions, drain (reserving 2 tablespoons of liquid) and set aside.
2. In the meantime, place the half-and-half, vodka, lemon zest and nutmeg in a large sauté pan and warm over the lowest heat setting. Sprinkle with salt and pepper and stir to combine.
3. Place the drained pasta into the sauté pan along with the lemon juice, the reserved pasta liquid and a sprinkle of salt and pepper, and toss to combine.
4. Evenly divide the linguine between 2 plates, sprinkle with the cheese and parsley, and serve immediately.