Cream Light & Lemony Pasta

1 lb. angel hair or thin spaghetti (prepared per box instructions)
2 lemons (juiced and zested)
1 cup heavy cream
½ cup white wine (can substitute low-sodium chicken broth)
1 tbsp. butter
¼ cup fresh flat leaf parsley (chopped)
¼ cup fresh parmesan cheese (grated)
salt (to taste)
fresh ground black pepper (to taste)
½ tsp. red pepper flakes (optional)

Cook your pasta according to package instructions, then set aside while you make this fast and easy, fresh-tasting pasta sauce.
Zest both lemons, then squeeze as much juice and pulp as you can from each. Set aside. In a 12″ skillet or sauté pan, combine the cream, white wine and butter, and bring to a boil, then turn the heat down and gently stir until the sauce starts to thicken, about 8 minutes. Add the lemon juice, stir and season with salt and pepper to taste. Add sauce to the pasta, toss, sprinkle with parsley, lemon zest (optional: red pepper flakes) and parmesan cheese and serve.

Recipe By:

Chef Michi Holland

Serving Size:

30 mins

As featured in…

Apr. 01, 2009 Coupon Book