Penne with Citrus Cream Sauce

1. 1

   In a 3-quart saucepan bring 2 quarts salted water to a boil for pasta.

2. 2

   With a sharp knife cut peel and pith from grapefruit and oranges.

3. 3

   Working over a bowl cut grapefruit and orange sections free from membranes, transferring sections to a plate, and halve them.

4. 4

   Squeeze excess juice from membranes into juice in bowl and reserve 1/4 cup juice.

5. 5

   In a 12-inch skillet combine reserved juice, and cream and heat sauce over moderate heat until butter is just melted.

6. 6

   Keep cream sauce warm over very low heat.

7. 7

   Add pasta to boiling water and cook until al dente.

8. 8

   Drain pasta well in a colander.

9. 9

   Add pasta, fruit, Parmesan, and parsley to sauce and toss with salt to taste until most of sauce is absorbed.

* Per serving · 4 servings · Values may vary.