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Squash lemon pasta in Lemon cream sauce Recipe

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This recipe for Squash lemon pasta in Lemon cream sauce is from Moms Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium zucchini’s
2 medium yellow summer squash
1 tablespoon olive oil
1 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon lemon juice
1 tablespoon parsley divided
1/2 cup chicken broth
1 1/2 cups heavy cream
2 teaspoons garlic, minced
1 lemon, quarters
1 tablespoon ghee
Salt and pepper to taste
Directions:
Directions:
Wash yellow squash and zucchini. Then use a vegetable peeler Over a bowl to create a mix of short and long, thin ribbons. Do this till you hit the seeds, then stop peeling and discard the veggie bellies. This should make about 4 heaping cups of thin ribbons. Toss the ribbons with the olive oil, Garlic powder, Pepper, lemon juice, And 1 tablespoon of freshly chopped parsley. Set aside.In a medium sauté pan over medium heat add the chicken broth and bring to a boil. Add the heavy cream, minced garlic, and lemon, Then let simmer for 5 to 10 minutes on low until reduced in half. Stir frequently. When done, set aside. While the sauce is reducing heat the ghee in a skillet. Cook the ribbons for about five to ten minutes or until soft but still Crisp. Once the sauce has reduced to half discard the lemons And any seeds ( or squeeze if you want more lemon flavor ) , Season with salt and pepper to taste, Then add the ribbons,Toss and garnish with remaining parsley. Serve with grilled chicken
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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