Sunday, October 4, 2009

Easy creamy lemon pasta

This one is so easy that I honestly didn't believe it the first time I tried it. In fact, I have complicated it significantly since I first tried the recipe. I really wanted a light fresh cream sauce, and I was astounded at how easy this is. The lemon juice actually curdles the cream turning it into this lovely light and lemony cream sauce. The thyme is the perfect accompaniment. And depending on what you add into this one, this recipe can take as little as the amount of time it takes to cook pasta.

Creamy lemon pasta

Enough pasta for 2 people
1 cup cream
2 tsp lemon juice
Lemon zest from 1 lemon
3 tsp thyme
Olive oil
Pecorino Romano cheese for garnish

-Saute the lemon zest and the thyme in the olive oil for 2-3 minutes.
-Add in the cream and cook until it is reduced a little.
-Add in lemon juice.
-Season to taste with salt and pepper.
-Coat pasta with sauce.

Serve with any of the following.

-Chicken breasts cooked with lemon juice and thyme cut into small pieces.
-Slightly wilted baby spinach
-Sliced proscuitto ( I recommend you add this to the sauce at the last minute)

Or you can do what I do and add all three. The great thing about this recipe is that you can add any or all of the ingredients above to accommodate any number of picky palates.

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