From the Cook
From the Cook
From the Cook
1/4
Creamy Lemon Spring Pasta
Instructions
1
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Cook pasta in salted water until al dente. Reserve 1/4 cup of pasta water and drain.
2
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In a large skillet, melt butter with a dash of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3
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Deglaze the pan with white wine and let simmer for 1–2 minutes to reduce slightly.
4
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Pour in heavy cream and bring to a simmer. Stir in salt, pepper, garlic powder, onion powder, chili flakes, and parsley.
5
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Add lemon juice and mix well.
6
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Add Parmesan and mozzarella cheeses, stirring until melted and smooth.
7
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Add cooked pasta and reserved pasta water. Toss until pasta is fully coated in sauce.
8
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Serve hot, topped with extra Parmesan and a squeeze of fresh lemon juice.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve 1 cup of starchy pasta water before draining, as it's crucial for creating a silky, emulsified sauce that clings perfectly to the pasta.
- Wine Selection Secrets 🍷Choose a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc that will complement the lemon's brightness and add depth to the cream sauce.
- Zest Before Juice 🍋Zest your lemon before juicing to maximize flavor extraction, and use a microplane for the finest, most aromatic lemon zest that distributes evenly in the sauce.
- Cheese Melting Technique 🧀Remove the pan from direct heat when adding cheeses to prevent separation, and stir gently in a figure-eight motion to create a smooth, creamy texture.
- Garlic Infusion Hack 🧄Gently crush garlic cloves before mincing to release more oils and aromatics, creating a more intense flavor profile in your cream sauce.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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