Fresh Pasta With Lemon Cream 3 Points Recipes

LEMON PASTA PRONTO

Steps:

• For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
• For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together.
• Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.
• Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.

LEMON PASTA WITH SOUR CREAM

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.

PASTA WITH LEMON CREAM AND PROSCIUTTO

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.

CREAMY LEMON-MUSHROOM PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
• Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
• Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
• Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.

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.