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My review
Lemon Pasta Sauce
MARBALET
"It's creamy and it's wonderful and it's lemon and lime. Serve with cubed cooked meat or veggies, if desired."
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Ingredients
servings 412 calsOriginal recipe yields 5 servings (4 to 6 servings)
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Directions
{{model.addEditText}} Print- In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.
Nutrition Facts
Per Serving: 412 calories; 28.2 g fat; 32.7 g carbohydrates; 8 g protein; 131 mg cholesterol; 256 mg sodium. Full nutrition
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Reviews
Read all reviews 155198 Ratings
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Most helpful positive review
1/22/2003
I love this one. I do not add the lime zest and I always use extra lemon juice (I juice a whole lemon which is 1/3 of a cup). I think this recipie is the best. I add chicken to it or sliced s...
Most helpful critical review
3/20/2003
I was anxious to try this after reading the reviews..and yes this was fairly quick to put together, but I wasn't too excited about the taste. I used chicken broth in lieu of the beef and added ...
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1/22/2003
I love this one. I do not add the lime zest and I always use extra lemon juice (I juice a whole lemon which is 1/3 of a cup). I think this recipie is the best. I add chicken to it or sliced s...
10/3/2002
This was a FANTASTIC idea! Granted, I modified a bit. I used half-n-half, and added artichokes, asparagus, fresh tomatoes, and mushrooms to the sauce. But I love the idea of a lemon-cream base. ...
4/13/2006
This recipe was fabulous! I do not think that the zest is neccesary though. I used 4 tablespoons of lemon juice and 2 tablespoons of lime juice instead of the lemon and lime zest. I also added c...
5/5/2002
Absolutely wonderful!We had it over fettuccine, asparagus and lemon pepper chicken and it was devine. I used chicken broth instead of beef. Please note that reducing sauce takes time.To achieve ...
1/20/2010
Wonderful recipe. I didn't have Heavy cream so I used 2% milk and then added just a touch of Corn starch as a thickening agent. Worked wonderful.
3/29/2004
Very nice basic sauce with a twist (of citrus). Would be a perfect side to go with any seafood or poultry entree, or a great main course by tossing seafood/poultry right in. I used chicken broth...
10/5/2006
Great sauce, Holly. I used fat-free "half & half" (will use cream next time as there was an odd coagulation going on with the fat-free 1/2 & 1/2) and also added 1 tsp. black pepper. Based on o...
6/30/2002
I thought this was awesome. I added lot's of garlic and about 1 lb. of shrimp. It's so versatile, just about anything would work! The lemon and lime zest really make it light and refreshing s...