Pasta With Lemon Cream Sauce Recipes

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

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.

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.

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.

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.

Steps:

• Melt butter.
• Add shallots and sauté until translucent (about 2 min.).
• Add broth.
• Simmer over medium-hi heat until reduced to 1/4 cup (about 2 minutes).
• Add cream, lemon peel, orange peel, and cayenne.
• Simmer until sauce thickens slightly (about 3 minutes).
• Add peas.
• Simmer until heated through (about 2 minutes).
• Stir in mint and lemon juice.
• Meanwhile, cook pasta.
• Cut up prosciutto into bite-size pieces (approx. 1-2 square inches) and add at end to mixture.
• Mix cream sauce with pasta.
• Sprinkle fresh Parmesan on top.

Steps:

• Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
• Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions. Reserve 1 cup of pasta water. Drain the pasta, then return to the pot on the stove over medium-low heat.
• Stir in ¾ cup of the pasta water, half the lemon juice, the Parmesan and several grinds of black pepper, stirring vigorously until a silky sauce has formed. Add a tablespoon of water at a time as needed to make a creamier sauce if it looks dry. Stir in the labneh, remaining lemon juice, lemon zest and scallions until creamy and combined, about 1 minute more. Season with salt as needed. Finish with another grind of pepper and serve immediately.

Steps:

• Cook your pasta according to directions, drain and reserve 2 tablespoons of the cooking water.
• Return the pasta and cooking water to the saucepan and set aside.
• Heat the oil in a small saucepan over medium-high heat.
• Add the flour.
• Cook, stirring for 30 seconds, then remmove from the heat.
• Slowly add the lemon juice, stirring and bring to the boil over medium heat.
• Allow to cool a little, then add the cream.
• Add the cream mixture, tuna, olives, capers, parsley, 3/4 of the lemon rind, and salt and pepper to the pasta.
• Toss over a low heat until well combined.
• Spoon into serving bowls and sprinkle with the remaining lemon rind.

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!

Steps:

• Boil water and cook pasta according to package instruction.
• If using fresh pasta, it wont take 3 minutes. Set aside.
• Melt butter in a large pan.
• Saute onions till fragrant.
• Add in the minced garlic.
• When light brown, add the sour cream.
• Lower heat, add 2 T. Parmesan cheese, milk, lemon pepper, juice and zest of lemon and salt if desired.
• Simmer for 1-2 minutes only.
• Remove from heat.
• Pour over cooked pasta.
• Toss gently, add parsley and remaining 2 T Parmesan cheese. Serve with Garlic bread.