Wednesday, September 7, 2011

Lemon Cream Pasta

Adam saw this recipe on Lydia's Italian cooking show, and he knew immediately that it would be delicious. So, 20 minutes before supper tonight, he asked if I'd mind if he made a side dish. Sure, said I!
It begins with a stick of butter melted in a skillet, and then you add the zest and juice of one lemon. I'd put the zest in first, and after the juice, you must stir it constantly until the mixture begins to thicken. Use a fairly low heat.
After it's thickened, begin slowly adding cream. He put in about 1/2 to 3/4 of a cup of whipping cream. Half and half might work also. Then add some salt and pepper, and I added a sprig of rosemary.

It's served in pasta. Adam picked out radiatore pasta, a chunky, crinkly pasta. It holds the light sauce well. We both think it would be even better with a linguini.
Then you mix it all together and serve it up. The lemon -- ah, the lemon! It gives it a bright, delightful taste. This is a really special side dish. I highly recommend it. Tonight we had it with baked chicken thighs and caramelized butternut squash (remember? the one we found growing in my mom's compost?) It was the best batch of this yet, because I cooked it longer and it caramelized even more. Delish!!
Yum!
Next, I'll be doing a crafty post about our knitting group today, and the fun things we're making.

3 comments:

  1. Mmmm. That sauce sounds fab. It's alot like an alfredo sauce, isn't it. I want to think of a way to get some white wine into it. And maybe some garlic...and parmesan...and onion...and shrimp...now it's just too complicated. :)
    I turned my roasted butternut squash into soup yesterday. We had it with orzo pilaf and maple sausage.

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  2. I will definitely be trying this! Love anything lemony and/or cream-y. I'm sad that I don't have any butternut in the garden this year...but right now I must get busy and cook up some squash of the Summer variety for dinner.

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  3. Carolyn - all your additions sound excellent! We did put some parmesan on this too, but I forgot to mention it. And I'll add that the lemon flavor completely dissipates when it's left over, so eat it all at that meal!

    GJ - I'm planting butternut next year, wherever we are!

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