Lemon Pasta Sauce

Lemon Pasta Sauce

146 Reviews 6 Pics
Recipe by  MARBALET

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

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Adjust Servings

Original recipe yields 4 to 6 servings



  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.

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Reviews (146)

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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 sauteed mushrooms, it's a restaurant quality recipie and is very easy to make. It does not reheat for leftovers though.



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. Thank you Holly, my guests were so pleased, and so was I!



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 chicken and broccoli and used chicken broth instead of beef broth. Overall, this was a great recipe and I will definately use it again! I would not suggest this recipe to people who do not like tart food, but for those who do, this is one you must try!

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Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet



previous recipe:

Dill Lemon Chicken Pasta Salad


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Shrimp and Pasta in Lemon Cream Sauce