30 min
4
Servings
Ingredients
1
lb
angel hair or thin spaghetti
(prepared per box instructions)
2
lemons
(juiced and zested)
1
cup
heavy cream
1/2
cup
white wine
(can substitute low-sodium chicken broth)
1
Tbsp
butter
1/4
cup
fresh flat leaf parsley
(chopped)
1/4
cup
fresh parmesan cheese
(grated)
salt
(to taste)
fresh ground black pepper
(to taste)
1/2
tsp
red pepper flakes
(optional)
Prep Time:
30 min
Total Time:
30 min
Instructions
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.
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Source:
Chef Michi Watarai
