Springtime Pasta W Lemon Cream Sauce Recipes

PRIMAVERA PASTA

Steps:

• Prepare all the vegetables: cut the bell pepper into 1/4-inch (1/2 cm) strips, zucchini into 1/3-inch (3/4 cm) half-slices, green beans in half crosswise, cut off the woody ends of asparagus (white parts) and cut the asparagus into 2-3 parts, cut the garlic into very thin slices.
• Cook the pasta al dente. 5 minutes before the end of the cooking, add the green beans (thin green beans need 4-5 minutes cooking time, thicker beans about 5-6 minutes). Strain the pasta and beans.
• Heat 1 tablespoon of oil in a large frying pan, add the bell pepper and half of the zucchini. Cook over high heat for about 2-3 minutes, or until the vegetables are slightly browned but still very crunchy (they cannot be very soft). Transfer the vegetables to a plate.
• Add half a tablespoon of oil and the other half of zucchini and asparagus to the pan. Cook it the same way as described above. Transfer the vegetables to a plate.
• Add a tablespoon of butter to the pan and when it's melted add the garlic. Cook for about 30 seconds.
• Add the broth, scrape all the browned bits from the bottom of the pan with a wooden spatula and cook over medium heat for about 3 minutes, or until the broth thickens a little.
• Add the cream and lemon zest. Cook for a few minutes until the sauce thickens slightly.
• Season the sauce with lemon juice (it should be very lemony).
• Add the peas and cook in the sauce for 30-60 seconds (fresh peas will need about 20 sec and the frozen peas about a minute).
• Add the grated Parmesan cheese, season the sauce with salt and pepper to taste. Take the pan off the heat.
• Add the cooked vegetables and pasta. Stir everything together, season with more salt and pepper if necessary.
• Serve with more grated Parmesan cheese and optionally fresh basil leaves.
• Enjoy!

LEMON PASTA SAUCE

Steps:

• In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

PASTA W/LEMON CREAM SAUCE

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.
• If desired, garnish with parmesan, fresh parsley or a few thin slices of pitted black olives.

LEMON CREAM SAUCE

Steps:

• Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.

GEEZ THAT'S GOOD ! LEMON GARLIC CREAM SAUCE FOR PASTA

Steps:

• Heat cream in skillet until just about to boil. Add zest and juice of one lemon. It will immediately start to thicken.
• Turn heat down to low. Add garlic powder and salt. Stir for 1 minute.
• Add cheese and stir until melted.
• Serve over your favorite pasta. We like angel hair cause it's done at about the same time your sauce gets finished.
• I often add cooked shrimp or meatballs (the Italian baked ones from this site are excellent). But bacon or sausage is also good.