PASTA WITH LEMON CREAM AND PROSCIUTTO
Categories Citrus Pasta Pork Sauté Winter Prosciutto Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
- Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.
LEMON PASTA WITH SOUR CREAM
My kids will only eat this lemon pasta. Rich, lemony and creamy.....uuuummm, try to cook this with fresh linguine pasta, its heavenly!
Provided by shygirl
Categories One Dish Meal
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water and cook pasta according to package instruction.
- If using fresh pasta, it wont take 3 minutes. Set aside.
- Melt butter in a large pan.
- Saute onions till fragrant.
- Add in the minced garlic.
- When light brown, add the sour cream.
- Lower heat, add 2 T. Parmesan cheese, milk, lemon pepper, juice and zest of lemon and salt if desired.
- Simmer for 1-2 minutes only.
- Remove from heat.
- Pour over cooked pasta.
- Toss gently, add parsley and remaining 2 T Parmesan cheese. Serve with Garlic bread.
FRESH PASTA WITH LEMON CREAM (3 POINTS)
Make and share this Fresh Pasta With Lemon Cream (3 Points) recipe from Food.com.
Provided by Redsie
Categories Lemon
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Empty ricotta into blender or food processor, using the steel blade. Add salt.
- Process until all graininess disappears and ricotta has the texture of thick whipped cream.
- Flavor the mixture with lemon peel and nutmeg.
- Store in refrigerator.
- Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked in.
- Add the whipped ricotta. Toss until pasta is well coated with the sauce.
- Can garnish with parmesan, fresh parsley or a few thin slices of pitted black olives.
Nutrition Facts : Calories 179.7, Fat 1.2, SaturatedFat 0.3, Sodium 38.9, Carbohydrate 39.4, Fiber 6.9, Sugar 0.2, Protein 3.7
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- Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
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