Pasta Wlemon Cream Sauce Food

LINGUINE WITH LEMON-CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

LEMON PASTA SAUCE

Steps:

• In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

GEEZ THAT'S GOOD ! LEMON GARLIC CREAM SAUCE FOR PASTA

Steps:

• Heat cream in skillet until just about to boil. Add zest and juice of one lemon. It will immediately start to thicken.
• Turn heat down to low. Add garlic powder and salt. Stir for 1 minute.
• Add cheese and stir until melted.
• Serve over your favorite pasta. We like angel hair cause it's done at about the same time your sauce gets finished.
• I often add cooked shrimp or meatballs (the Italian baked ones from this site are excellent). But bacon or sausage is also good.

LEMON CREAM SAUCE

Steps:

• Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.

PASTA WITH WALNUT LEMON CREAM SAUCE

Steps:

• In small saucepan, stir together whipping cream and lemon peel; simmer until cream is reduced by one-third, about 15 minutes.
• Cook the pasta according to package directions.
• Meanwhile, in large skillet, melt butter; saute mushrooms. Drain pasta and combine with cream, mushrooms, walnuts and cheese; toss lightly. Add salt and pepper; sprinkle with parsley.

PASTA W/LEMON CREAM SAUCE

Steps:

• Empty ricotta into blender or food processor, using the steel blade.
• Add salt.
• Process until all graininess disappears and ricotta has the texture of thick whipped cream.
• Flavor the mixture with lemon peel and nutmeg.
• Store in refrigerator.
• Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked in
• Add the whipped ricotta.
• Toss until pasta is well coated with the sauce.
• If desired, garnish with parmesan, fresh parsley or a few thin slices of pitted black olives.

CREAMY LEMON PASTA

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.