Lemon Pasta

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iVillage Member
Registered: 07-21-2001
Lemon Pasta
Fri, 05-03-2013 - 7:27pm
 

Lemon Pasta (made a day in advance and served cold)

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1-2 lemons (juice and zest)
2 tsp kosher salt
1 tsp black pepper
1 pound pasta
1/2 cup freshly grated Parmesan or Romano cheese
-  ½-1 bag of baby arugula
- 1 pint grape tomatoes, halved
- 1 10 oz package of frozen peas, thawed

Cook pasta: Boil water and start to cook pasta according to package directions.
Saute garlic: Meanwhile, in a medium saucepan, heat olive oil over medium heat. Cook the garlic briefly (less than 1 minute or so, careful not to burn).
Cook and reduce: Add the heavy cream, lemon juice and zest, chicken broth and salt/pepper. Bring the mixture to a boil, then lower heat. Simmer sauce for about 15 minutes. It will reduce and start to thicken.
Combine: Add the sauce to the cooked pasta. Add the vegetables. Add the cheese at the end.

 Serve with extra cheese, if you like.

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