Pasta in Lemon Cream Sauce



Hi!
I am back with a new pasta post..yes! I know ,its been too long since I did a pasta post..Its not coz suddenly my love affair with Italy ended or that my new year resolution is to diet. Heck no… Its simply coz ..well I have been caught up with a thousand and one things, and haven’t really been getting too much time to post regularly..And how I have missed that!


Sitting at the laptop in the quiet of the night, speaking to you lovely lovely folks is something I look forward to soo much. Anyhow , I don’t want to crib and whine too much..
What I do want to do, is share with you this completely new pasta sauce I tried out. 
In all honesty I had made this before. We loved it back then too. But this time, I got it perfectly right..and so I rushed to my laptop and well..here we are.. with a brand new, lip-smackingly delicious post!

If you haven’t  travelled to the land of lemon and pasta, it can seem a little foreign at first but let me assure you, once you try this, you will be hooked on… 


Its a very very simple recipe..One of those quick 15 min meals you can dish up for weekday dinners.. 
I typical serve with grilled chicken or toss in some prawns to make a whole meal out of this pasta…and of course, serve some greens!


Enjoy this! It’s a little outside of the norm…a refreshing (and ridiculously easy) 15 min dinner meal.
After all its a new year..and well its time to try something new …
And do you know what would be perfect?? 
This new Lemon Cream Sauce!!

Love,

S 🙂

RECIPE: 
Ingredients: 
  • Pasta (as needed), I used Fettuccine, (Cooked Until Al Dente)
  • 1/2 stick Butter
  • Garlic cloves 4-5 (chopped fine)
  • Yellow Onion 1( chopped fine) 
  • 2 whole Lemon, Juiced (use less if the lemons are big. the ones I used were small ones) 
  • 3/4 cups Heavy Cream
  • 1/4 cup White Wine
  • 1-1/2 cup Grated Parmesan Cheese 
  •  Salt And Freshly Ground Black Pepper, To Taste
  • 20 whole Basil Leaves, Chopped
  • Mint leave 1 tbsp torn 
  • Red Chillie Flakes- as per taste
  • Mixed Italian Herb – 1 tbsp
Method: 
  • Cook pasta, reserving 1 cup of hot pasta water when you drain.
  • Set pasta aside in a colander.
  • In a pot, melt butter over medium heat.
  • Saute the garlic and onions till fragrant and translucent
  • Add the mixed Italian herbs.
  • Squeeze in the juice of 2 lemons. Whisk together.
  • Pour in cream and the wine. 
  • Whisk until hot. 
  • Dump in cheese and whisk until melted. Add salt and pepper.
  • Add some chopped up basil to it.
  • Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
  • Add the drained pasta to the sauce and stir it so that the pasta is coated well with the sauce.
  • Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil and mint all over the top,..
  • Top it with some red chillie flakes and grated cheese.. 
  • Serve immediately!

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