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Lemon Cream Pasta Recipe

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This recipe for Lemon Cream Pasta, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liza McNeil

Category:
Category:

Ingredients:  
Ingredients:  
1 T. good olive oil
1 T. minced garlic
2 c. heavy cream
3 lemons
kosher salt and fresh ground pepper
1/2 c. freshly grated parmesan cheese
Optional Veggies: 1 bunch broccoli, 1/2 lb. baby spinach, 1 pint grape tomatoes halved, 1 c. sliced mushroom

Directions:
Directions:
Suate garlic in olive oil. Add the cream, zest of 2 lemons and lemon juice from 2 lemons, 2 t. salt and 1 t. pepper. Bring to a boil then lower heat to simmer for 15 to 20 minutes until it starts to thicken. Bring a large pot of water to boil, add 1 t. of salt and the pasta. Cook according to the directions on the package, Drain the pasta, add the pasta back into the pot. Pour the cream sauce over the pasta and cook for 2-3 more minutes until most of the sauce has been absorbed. Pour pasta into a large bowl, add parmesan and rest of desired veggies. Cut the lemon in half length wise, then slice it 1/4 inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

 

 

 

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