Maine dish · Photography

Pasta with lemon cream sauce



A few days ago I found on internet a recipe with lemon and pasta. For me was so different, so I said I wanna try it. Here is my own pasta with lemon sauce. It’s simple because I don’t like to make it complicated in the kitchen. Yet. I still have a lot to learn.



1 teaspoon salt

ground pepper

500 g pasta

1 teaspoon extra-virgin olive oil

garlic, minced

1 cup heavy cream

1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)



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 garlic, 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.





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