Pasta al Limone

Helga Glaesel de BlandingNovember 17, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

When you think of pasta you usually think about tomato or creamy sauces with lots of cheese, fresh doesn’t come to mind. Until we found this recipe.

This recipe comes together so quickly! And, the ingredient that sets it apart from other pasta dishes is lemon zest and juice. It gives it a completely different twist and it adds a fresh summery flavor. For this recipe, you’ll want to sprinkle fresh parsley at the end.

This is a fast meal to make that is worthy of date night paired with a nice white wine or rosé.

We’d love to know if you try it!

Helga

Pasta al Limone

Adapted from The Pasta Queen
Serves 4

Ingredients:

1 tablespoon butter
2 tablespoons olive oil
3 cloves of garlic, finely chopped
zest of one lemon
juice of one lemon
1 teaspoon salt (or to taste)
¼ teaspoon pepper
1 cup cooking cream
½ cup milk
¼ cup parmesan cheese
500 gms dry pasta
parsley and lemon zest to decorate

Procedure

Cook pasta according to your package instructions. When done, drain the pasta and reserve 1 cup of pasta water for the sauce.
Meanwhile in a large pan, over medium heat, melt the butter with the olive oil, once bubbling add the garlic and cook until just fragrant, about 30 seconds
Stir in the cream and milk and blend well. Then, stir in the lemon zest and juice. Simmer for a few minutes, then turn off the heat. Add parmesan cheese, salt and pepper
Add the pasta into the sauce, adding a bit of pasta water. Start with a few tablespoons and add more as needed. Serve and garnish with lemon zest and parsley.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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