Lemon Pasta Sauce

Lemon Pasta Sauce

150
MARBALET 46

"It's creamy and it's wonderful and it's lemon and lime. Serve with cubed cooked meat or veggies, if desired."

Ingredients

servings 412 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.
  • profile image

Your rating

Cancel
Submit

Reviews

150
  1. 189 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I love this one. I do not add the lime zest and I always use extra lemon juice (I juice a whole lemon which is 1/3 of a cup). I think this recipie is the best. I add chicken to it or sliced s...

This was a FANTASTIC idea! Granted, I modified a bit. I used half-n-half, and added artichokes, asparagus, fresh tomatoes, and mushrooms to the sauce. But I love the idea of a lemon-cream base. ...

This recipe was fabulous! I do not think that the zest is neccesary though. I used 4 tablespoons of lemon juice and 2 tablespoons of lime juice instead of the lemon and lime zest. I also added c...

Absolutely wonderful!We had it over fettuccine, asparagus and lemon pepper chicken and it was devine. I used chicken broth instead of beef. Please note that reducing sauce takes time.To achieve ...

Wonderful recipe. I didn't have Heavy cream so I used 2% milk and then added just a touch of Corn starch as a thickening agent. Worked wonderful.

Very nice basic sauce with a twist (of citrus). Would be a perfect side to go with any seafood or poultry entree, or a great main course by tossing seafood/poultry right in. I used chicken broth...

Great sauce, Holly. I used fat-free "half & half" (will use cream next time as there was an odd coagulation going on with the fat-free 1/2 & 1/2) and also added 1 tsp. black pepper. Based on o...

I thought this was awesome. I added lot's of garlic and about 1 lb. of shrimp. It's so versatile, just about anything would work! The lemon and lime zest really make it light and refreshing s...

Great flavour! I let this reduce by half and it was still quite thin to use as a pasta sauce but it was delicious on broccoli, potatoes and a lemon-parmesan chicken! Thicker would have been be...