This creamy yet bright lemon pasta, from the cookbook author Marlena Spieler, is simple, elegant and destined to become one of your favorite weeknight dishes First, combine white wine with the zest of a lemon and reduce until syrupy Add a generous amount of cream and allow to simmer until it thickens slightly
This creamy yet bright lemon pasta, from the cookbook author Marlena Spieler, is simple, elegant and destined to become one of your favorite weeknight dishes. First, combine white wine with the zest of a lemon and reduce until syrupy. Add a generous amount of cream and allow to simmer until it thickens slightly. Toss the pasta with the sauce, a bit of pasta water and Parmesan cheese and stir to coat, adding pasta water if the sauce isn't coming together. Top with extra Parm if you so desire (we always do). If you need a bit more heft, consider topping the noodles with sautéed fish, shrimp or chicken.
The Best Lemon Garlic Scallop Pasta - What's Gaby Cooking
NYT Cooking - This no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. Get the recipe
Spaghetti al Limone With Asparagus Recipe
Spaghetti al Limone With Shrimp Recipe - NYT Cooking
Creamy, Lemony Pasta Recipe - NYT Cooking
Creamy Zucchini and Bacon Pasta Recipe - NYT Cooking
Pasta al Preserved Limone Recipe
Creamy Bucatini With Spring Onions and Mint Recipe - NYT Cooking
Lemon Pasta with Brown Butter, Almonds and Arugula Recipe