In my quest to eat less meat (and still flavorful dinners), I’d like to introduce you to Lemon Cream Pasta. It’s just as it sounds — lemony and creamy. While this may not be the lowest-fat vegetarian choice, it’s still delicious. And hey, you’re not eating meat. So splurge a little!
I adapted this recipe from a friend’s husband who is an awesome cook. Thank you, Paul and Polly, for this delicious and inspiring dinner. It’s now a frequent-flyer on my dinner list.
Lemon Cream Pasta
3 fresh lemons (zested and juiced — be sure to zest first)
2 Tbsp. flour
2 Tbsp. butter
2 1/2 cups cream (or do what I do and do 1 cup cream and 1 1/2 cups milk)
1 pound pasta
1/4 cup Parmesan cheese
Salt and Pepper
Begin by making a roux as if you’re making the base for macaroni and cheese. And that is, melt the butter in a saucepan. Add the four and stir together until in thickens, about 1 – 2 minutes. Add the cream/milk mixture and bring to a simmer (not a boil). Stir with a whisk in order to fully combine the flour/butter with the cream mixture.
Meanwhile cook the pasta until al dente. When it’s ready, drain and put back into the pot.
When the milk mixture has thickened (about 5 minutes), add the lemon zest and juice of the lemons. Season with salt and pepper. Add the sauce to the pasta and mix to combine. Mix the cheese into the pasta and sauce. Taste the pasta to see if it needs more salt, pepper, lemon juice, or cheese. If it’s too thick for your liking, add a little more milk or lemon juice.