Creamy Lemon Pasta For Two Food
CREAMY LEMON PASTA FOR TWO
Steps:
- Bring a large pot of water to a boil. Season liberally with salt and cook the pasta per the package directions until al dente. If using broccoli, add to the pasta 2 minutes before it finishes cooking. Drain, reserving 1 cup of the cooking water.
- While the pasta cooks, make the sauce: Heat a medium skillet over medium heat. Add the mascarpone, butter, lemon zest and a sprinkle of salt and black pepper. Stir together and once it simmers, reduce the heat to low to keep the sauce warm without reducing it. Add the spinach, if using, and cook until wilted, 1 to 2 minutes.
- Add the pasta (and broccoli, if using) to the sauce but do not stir. Squeeze the lemon juice all over, then stir together and add in the 1/2 cup Parmesan. Cook until thick and creamy and all of the flavors absorb, 1 to 2 minutes. If the pasta looks too dry, stir in a little of the reserved cooking water.
- Divide the pasta among bowls and drizzle with pesto, if using. Top with the prosciutto, burrata or shrimp, if using. Garnish with basil leaves and Parmesan, sprinkle with crushed red pepper, if desired, and serve immediately.
CREAMY LEMON PASTA
This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.
Provided by Barbara Kafka
Categories easy, quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
- Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
- Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 270 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY LEMON PASTA RECIPE BY TASTY
Here's what you need: butter, olive oil, heavy cream, lemon, pasta, pecorino cheese, salt and pepper
Provided by Anna Phillips
Yield 2 servings
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil, add some salt and 1 tbsp olive oil. Once at a rolling boil, add pasta and cook according to package directions.
- Meanwhile, in a medium saucepan over medium heat, add butter. Once butter is melted, stir in cream and turn to low, ensuring it won't burn.
- Add juice of one lemon. Add salt and pepper to taste.
- When pasta is cooked al dente, drain from water and add to cream.
- Toss pasta to evenly distribute sauce, plate, and grate as much cheese as desired over the top. Salt and pepper to taste, and serve.
- Enjoy!
Nutrition Facts : Calories 808 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 5 grams, Protein 17 grams, Sugar 6 grams
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- Meanwhile, in a small skillet or saucepan on low heat, melt the butter. Stir in the cream and heat gently. Stir in the lemon juice and zest. Turn off the heat.
- When the water boils, cook the pasta until al dente (2 or 3 minutes for fresh pasta, longer for dried). Reserve 1 cup of the hot pasta-cooking water and drain the pasta.
- Place the hot drained pasta in a large serving bowl, add the lemon cream sauce, and toss. If the sauce is too thick, add some or all of the reserved hot pasta water. Toss in the grated Parmesan. Season to taste with salt and pepper.
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