Creamy Garlic Lemon Butter Pasta
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Creamy Garlic Lemon Butter Pasta calories by ingredient
Introduction
Creamy pasta with lots of lemon make this a filling and tasty dish to serve with roasted or steamed asparagus. Add peas for extra protein and garnish with Compari tomatoes and enjoy! Creamy pasta with lots of lemon make this a filling and tasty dish to serve with roasted or steamed asparagus. Add peas for extra protein and garnish with Compari tomatoes and enjoy!Number of Servings: 8
Ingredients
-
16 oz Fettuccine/Linguine or Angel Hair Pasta
3 tbsp Butter, salted
3 cloves Garlic minced or crushed
2 Tablespoons flour
1 Cup Half and Half Cream
1/2 Cup 2% milk
3/4 Cup Vegetable Broth
Juice of 1 lemon
Zest of one lemon
Salt and pepper to taste
Tips
This is a quick and easy dish that is great for vegetarians but can be adapted by adding chicken or shrimp for those who want meat. Cooked frozen peas add protein for those who don't eat meat.
Directions
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.