At the beginning of my pregnancy I had this pasta 5 times in 1 week. It is THAT GOOD. My friends and family love it just as much as i do. It is definitely a must try for my lemon lovers!
Velvet Lemon Butter Pasta
Yield:
2
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Ingredients
- 1/2 lb pasta (linguini, spaghetti, malfadine)
- 1-2 cloves garlic, minced
- 2 tbsps unsalted butter
- 1/2 cup dry white wine
- 1 cup heavy cream
- Juice of 1 lemon
- Salt & pepper
- Red pepper flakes (optional)
- Lemon zest to garnish
Instructions
- Bring pot of salted water to a boil and cook pasta to al dente while preparing sauce. If you are cooking the pasta prior to the sauce, mix in some butter to the cooked pasta after straining and reserve 1/4 cup of pasta cooking water.
- In a medium sauce pan over medium heat, melt butter then add in garlic. Cook until fragrant.
- Add wine and turn to med-high heat. Cook off alcohol (2-3 minutes), you will be able to smell a milder scent of the wine once it's done!
- Add in heavy cream, lemon juice, salt, and pepper. Continue to stir and allow to cook until thickened (~8 minutes). It will bubble, that is normal!
- Add cooked pasta straight from cooking water. Mix pasta into sauce until coated, add extra pasta cooking water if desired. Garnish with lemon zest, olive oil, red pepper flakes and enjoy!!
