Creamy Garlic Lemon Butter Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz Fettuccine/Linguine or Angel Hair Pasta 3 tbsp Butter, salted 3 cloves Garlic minced or crushed2 Tablespoons flour 1 Cup Half and Half Cream 1/2 Cup 2% milk3/4 Cup Vegetable Broth Juice of 1 lemonZest of one lemonSalt and pepper to taste
1. While preparing sauce, cook pasta as directed on package.
2. In a medium sauce pan heat butter until it begins turning golden brown.
3. Add crushed garlic and cook for 30 seconds then dump in flour and whisk quickly.
4. Allow to cook for 1 minute, then add broth, half and half and milk.
6. Bring to a gentle boil and stirring occasionally cook until slightly thickened.
7. Add lemon zest and juice.
8. Use tongs to add the cooked pasta directly from the pot without draining. (Reserve some pasta liquid to add to left-overs before
storage).
9. Serve with roasted or steamed asparagus and frozen peas. Garnish with your favorite tomato (I like Compari tomatoes).
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KERRY4TAZ.
2. In a medium sauce pan heat butter until it begins turning golden brown.
3. Add crushed garlic and cook for 30 seconds then dump in flour and whisk quickly.
4. Allow to cook for 1 minute, then add broth, half and half and milk.
6. Bring to a gentle boil and stirring occasionally cook until slightly thickened.
7. Add lemon zest and juice.
8. Use tongs to add the cooked pasta directly from the pot without draining. (Reserve some pasta liquid to add to left-overs before
storage).
9. Serve with roasted or steamed asparagus and frozen peas. Garnish with your favorite tomato (I like Compari tomatoes).
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KERRY4TAZ.
Nutritional Info Amount Per Serving
- Calories: 295.3
- Total Fat: 9.1 g
- Cholesterol: 25.0 mg
- Sodium: 139.3 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 2.1 g
- Protein: 8.6 g