Friday, August 19, 2011
Lighter Lemon Cream Pasta
Lemon is such a refreshing flavor, isn't it? One little slice of lemon and a flavorless glass of water is suddenly a delicious treat. Lemon is also great on chicken, in desserts, and even in pasta! I've tried a lemon spaghetti recipe before that was quite popular years ago and just wasn't sold. It was a cream sauce but it was so heavy and the lemon flavor was so intense. I remember vaguely disliking it and thinking I was done with lemon pasta recipes. However, the other day in the grocery store the lemons looked so fresh and beautiful I grabbed a few and figured I'd see what happened. Enter this sauce. Honestly, this sauce was awesome. It was much lighter since the main ingredient is chicken broth. A little bit of cream smooths it out, but honestly I'd say you could even skip the cream altogether if you have some moral obligation to cream. But... if you have a moral obligation to cream I am assuming you don't read my blog. So we should all be good, no?
Source: Stephanie Cooks Original
1 tbsp. buter
1/2 small yellow onion, diced small
1 tbsp. flour
2 cups chicken broth
1 lemon, juice of, and 1/2 tsp. zest
1/3 cup heavy cream
1 tbsp. dried parsley
1/2 pound pasta
1- In a small sauce pot heat the butter and onion until the onion is tender. Add the flour, stirring well.
2- Whisk in the broth and stir until well combined. Turn up the heat until it boils. Turn heat down to medium, allowing the sauce to reduce and thicken. Lower the heat to low.
3- Squeeze the juice of the lemon in and stir in the 1/2 tsp of zest.
4- Add the cream and parsley. Stir well. Heat on low for 5 minutes.
5- Toss with pasta, serve hot.