Penne instead of fettuccine
Lighter Lemon Pasta ingredients (8)
Makes about 6 servingsSauce
3 Tbsp unsalted butter
1 (8-oz) Greek cream cheese, softened and cubed
1/8 tsp ground white pepper
1/2 cup 2% low-fat milk
2 Tbsp kosher salt
1 (10-oz) box
2/3 cup freshly-grated Parmiagano-Reggiano
Add 1/8 to 1/4 tsp granulated garlic ?
Lighter Lemon Pasta DirectionsGet ready
Assemble all ingredients. Fill a pot with about 6-quarts of cold water for the pasta. Place the pot over High heat and bring the water to a boil.
Meanwhile, start the sauce by zesting the lemon, being careful to avoid the bitter white pith. Juice the lemon and strain the seeds.
In a medium, non-stick saucepan over Medium heat, melt butter. Immediately stir in the lemon zest, lemon juice, ground white pepper, salt and granulated garlic, if using. Add the cubed cream cheese, stirring with wire whisk until smooth.
A little at a time, add milk, whisking until smooth. Then, reduce heat and simmer slowly to reduce.
Add the 2 Tbsp Kosher salt to the boiling water; stir. Add the pasta and stir until all pieces are submerged. Following package directions, cook until al dente.
Toss pasta with sauce and serve
Thoroughly drain the pasta; add to the pan of sauce. Toss well with the grated cheese and serve immediately.
Lighter Lemon Pasta Notes
- Initially, I prepared one (13.25-oz) box whole grain penne rather than fettuccine because that's what was in the pantry, Next time, I'd like to try fettuccine because it's probably better suited to this sauce.
- I prefer the really fresh, gorgeous lemon flavor before the milk is added, however adding the milk improved the texture and consistency of the sauce. Keep working on it!
- Adapts Fettuccine with Lemon ("Fettuccine al Limone") recipe by Guiliano Hazan, Guiliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes. (New York: Stewart, Tabori & Chang, 2009), no page number via eBook.
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Page Last Modified 18 June 2016