Pasta al Limone

A creamy lemon pasta that comes together in 20 minutes.

Serves 2




First zest the lemon using a microplane grater and prep the rest of the ingredients.

Bring 6 quarts of water to a boil and season the water with salt.

Right after you start the sauce, drop the pasta into the boiling water and cook for about 10 minutes or until al dente.

(NOTE: Make sure to reserve about 1 cup of pasta water before draining incase you need it for the sauce).

Next in a 12 inch pan on medium heat, add the olive oil and 1 Tbsp of butter. Once the butter is melted, add the shallots. Season the shallots with a little salt and pepper. Once the shallots turn translucent after about 2 minutes, add the red pepper flake and minced garlic. Continue to cook for about 30 seconds or until you begin to smell the garlic then add the white wine.

After a few minutes the wine will reduce by half then add in the lemon zest, lemon juice, mascarpone cheese, heavy cream, and parmesan cheese. Give everything a stir until the cheese is melted into the sauce then reduce the heat of the pan to medium/low. Gently simmer the sauce for about 2 minutes or until the sauce has thickened slightly.

Now add in the parsley, basil, and 3 tbsp of butter. Turn off the heat and gently melt the butter into the sauce before adding the cooked pasta. Give everything a toss until combined then taste the pasta and adjust the seasoning to your liking.

(NOTE: If you find you do not have enough sauce add a few splashes of pasta water to create more sauce but be careful not to dilute the flavor of the sauce).

Serve the pasta on a large plate and garnish with more fresh parsley, basil, and parmesan cheese on top.

(Pro Tip: I like to add some freshly cracked black pepper and a little squeeze of fresh lemon juice to brighten it up).


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