Creamy, Light and Lemony Pasta

Total Time: 30 minutes

Ingredients

• 1 lb angel hair or thin spaghetti, prepared per box instructions
• Juice and zest of two lemons
• 1 cup heavy cream
• ½ cup white wine (substitute low sodium chicken broth)
• 1 tablespoon butter
• ¼ cup chopped fresh flat leaf parsley
• ¼ cup fresh grated Parmesan cheese
• Salt and fresh ground black pepper to taste
• ½ teaspoon red pepper flakes (optional)

Directions

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 created by Personal Chef Michi Harris