Pasta With Citrus Cream Sauce Recipes

PASTA WITH CITRUS-HERB SAUCE

Steps:

• Bring a large pot of heavily salted water to a boil over high heat.
• Heat 2 tablespoons oil in a large frying over medium-high heat. When it shimmers, add onion, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 to 6 minutes. Remove from heat, stir in half of herbs, and set aside.
• Cook pasta according to the package directions. When pasta is cooked, reserve 1 1/2 cups pasta water, and drain pasta.
• Return pot to stove and add in onion mixture, remaining 1/4 cup oil, remaining herbs, reserved pasta water, and zest, and season well with salt and pepper. Stir until evenly combined. Add pasta and toss until pasta is well coated. Taste and adjust seasoning, as necessary.

PASTA WITH CREAM SAUCE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. , Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

LINGUINE WITH LEMON-CREAM SAUCE

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.

LEMON PASTA SAUCE

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.

PASTA WITH ASPARAGUS AND LEMON SAUCE

Steps:

• Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
• While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
• Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
• Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.

PASTA WITH CITRUS CREAM SAUCE

Steps:

• In a skillet over med-low heat, warm the cream.
• Add in the cognac or dry sherry, lemon and orange zest, and salt; simmer 7-10 minutes.
• Add in the mint and basil.
• Toss the hot, drained pasta with the sauce and grated cheese.
• Serve immediately.

CREAMY, LEMONY PASTA

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.

PASTA WITH CREAMY HERB SAUCE

Steps:

• Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
• When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
• Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.

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.

PENNE WITH CITRUS CREAM SAUCE

Steps:

• In a 3-quart saucepan bring 2 quarts salted water to a boil for pasta.
• With a sharp knife cut peel and pith from grapefruit and oranges. Working over a bowl cut grapefruit and orange sections free from membranes, transferring sections to a plate, and halve them. Squeeze excess juice from membranes into juice in bowl and reserve 1/4 cup juice.
• In a 12-inch skillet combine reserved juice, and cream and heat sauce over moderate heat until butter is just melted. Keep cream sauce warm over very low heat.
• Add pasta to boiling water and cook until al dente. Drain pasta well in a colander. Add pasta, fruit, Parmesan, and parsley to sauce and toss with salt to taste until most of sauce is absorbed.

PASTA WITH CITRUS CREAM SAUCE RECIPE

Steps:

• Cook linguini to al dente. Drain. Meanwhile;, in a skillet over medium-low heat, warm cream. Stir in cognac or sherry, zests of lemon and orange, and salt. Simmer 7 to 10 minutes. Add mint and basil. Toss hot pasta with sauce and grated cheese.

PASTA WITH PROSCIUTTO IN A LEMON CREAM SAUCE

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.