This has a nice light taste to it, although I'm sure the cream doesn't make it so light on the calories. Oh well!! I got this from http://www.allrecipes.com/, and adapted it just a bit. I serve this with green peas on the side, which the adults tend to mix in, while the kids eat them separately. To make this dish a little heartier, you can add cooked chicken and broccoli (or the aforementioned peas).
Pasta with Lemon Cream Sauce
2 T. butter
1 cup heavy whipping cream
3/4 cup chicken broth
zest of one lemon
juice of one lemon
zest of one lime or approx. 2 tsp. lime juice
1 lb. pasta of your choice (We like bowties or rotini.)
In a sauce pan, combine the butter, cream, and chicken broth. Simmer over medium heat until reduced by about half. As the sauce simmers, heat salted water until it comes to a boil. Add the pasta and cook until al dente. Drain and put into a serving bowl. Add the citrus juices and zest to the reduced cream sauce, pour over the pasta, and stir to combine. Eat!
Tip for Juicing Citrus Fruit: Zap your lemons, limes, etc. in the microwave for about 20 seconds and you'll get more juice out of them. You can also roll them around on the counter with the heel of your palm.
Subscribe to:
Post Comments (Atom)
I found a recipe for Corn Chowder in a Sunset magazine years ago that also called for cream. After trying the recipe with cream, I made it again and substituted soft tofu for the cream. No one could tell the difference and it actually made the other vegetable flavors more pronounced. It looks like you could do that with this recipe--just add the tofu in the last few minutes of simmering and blend to remove all the chunks. You're welcome to borrow my stick (immersion) blender if you like, as it makes the blending much easier. :)
ReplyDeleteHmmm...I haven't ventured into tofu much. Perhaps you'll give me the nudge I need. I also have an immersion blender. Don't you love it?!
ReplyDelete