In the mood for pasta/spaghetti but feel like a tomato sauce will be too heavy? Or just looking for a pasta appetizer? This recipe (originally from www.sartianos.com) is just what you need. I have changed a few items to make it acceptable to a low-to-no-salt diet. We have enjoyed this several times.
LEMON PASTA
Ingredients
1/2 lb dry pasta
1/2 cup heavy cream (a lighter version is okay here)
2 Tablespoons unsalted butter
3 Tablespoons lemon juice (freshly squeezed if possible) equivalent to 1 small lemon
1/2 Tablespoon lemon zest (okay to add more to your liking)
1/4 cup reserved pasta water
freshly ground black pepper to taste
1/2 teaspoon minced dry garlic
2 Tablespoons parsley
grated Parmesan cheese for topping
Directions
Bring to a boil a pot of water. Drop in pasta/spaghetti and cook for 3 to 4 minutes, until pasta is al dente. Drain and reserve pasta water.
In a 12-inch saute pan, set over medium-high heat, heat the heavy cream. While constantly whisking, add butter (1 tablespoon at a time) until fully emulsified. Add lemon juice, zest, parmesan, and minced garlic along with drained pasta.
Toss together, adding reserved pasta water as necessary until sauce is creamy.
Season as necessary.
Finish with a generous amount of black pepper, parsley, and grated Parmesan cheese.
Chef's Notes: This would pair well with some grilled shrimp or grilled chicken. A smaller serving would be perfect as an appetizer. Delicious served with a white wine of your choice or a sparkling wine like Prosecco.
Mangia sano, fa bene!
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