lemon pasta

How To Make lemon pasta

• 1

  Bring a big pot of water to a boil.
• 2

  Meanwhile in a large skillet over medium low heat melt the butter. Add the garlic and cook for one minute while stirring constantly. Add the cream, lemon zest, and lemon juice. Bring the cream to a low boil and then reduce the heat to a simmer.
• 3

  Cook the pasta al dente according to package instructions. Drain well and reserve 1/2 cup of the pasta water.
• 4

  Cook the cream until it is slightly thickened. Add the cooked pasta and Parmesan cheese tossing to coat. If the pasta is too thick add a little pasta water (1-2 tablespoons) at a time until desired consistency.
• 5

  If desired garnish with fresh Italian Parsley and lemon slices.
• 6

  NOTES You can use many different types of pasta with this recipe like spaghetti, fettucine, rigatoni, penne, elbow, cellentani, campanelle, ziti, or medium shells. Use fresh lemon juice and zest. It really does make a difference. Milk and half & half will not work for this recipe. They do not reduce and thicken the way that cream does. Fresh grated Parmesan Cheese is a must with this recipe. It tastes so much better, has a superior texture, and melts easier than the pre-grated stuff. If you forget to reserve the pasta water (I have many times) you can use vegetable broth or chicken broth to loosen the sauce. As with most pasta made with cream this is best served promptly however leftovers can be reheated with fairly good results on the stovetop. Store leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this as pasta with cream sauces have a tendency to separate when frozen
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