Lemon Pasta Sauce

198 Ratings
  • 5 Rating Star 121
  • 4 Rating Star 54
  • 3 Rating Star 14
  • 1 Rating Star 5
  • 2 Rating Star 4
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It's creamy and it's wonderful and it's lemon and lime. Serve with cubed cooked meat or veggies, if desired.
Servings:
5
Max Servings:
5
Nutrition Info
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Ingredients

Directions

  • 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:
412.22 calories; 7.99 g protein; 32.65 g carbohydrates; 2.3 g dietary-fiber; 0.24 g sugars; 28.22 g fat; 17.04 g saturated-fat; 130.52 mg cholesterol; 1011.53 IU vitamin-a-iu; 3.86 mg niacin-equivalents; 0.07 mg vitamin-b6; 4.09 mg vitamin-c; 102.66 mcg folate; 46.46 mg calcium; 1.98 mg iron; 30.77 mg magnesium; 173.55 mg potassium; 255.97 mg sodium; 0.41 mg thiamin; 254.01 calories-from-fat; 31 percent-of-calories-from-carbs; 60 percent-of-calories-from-fat; 7 percent-of-calories-from-protein; 36 percent-of-calories-from-sat-fat

Reviews (155)

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Most helpful positive review

Anonymous
08/31/2003
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 sauteed mushrooms it's a restaurant quality recipie and is very easy to make. It does not reheat for leftovers though.
Helpful
(53)

Most helpful critical review

Anonymous
04/19/2010
This was not edible. I have no idea what could have gone wrong here...It tasted like plain cream.
Helpful
(2)
198 Ratings
  • 5 Rating Star 121
  • 4 Rating Star 54
  • 3 Rating Star 14
  • 1 Rating Star 5
  • 2 Rating Star 4
Anonymous
08/31/2003
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 sauteed mushrooms it's a restaurant quality recipie and is very easy to make. It does not reheat for leftovers though.
Helpful
(53)
Anonymous
03/09/2003
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. Thank you Holly my guests were so pleased and so was I!
Helpful
(40)
Anonymous
04/13/2006
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 chicken and broccoli and used chicken broth instead of beef broth. Overall this was a great recipe and I will definately use it again! I would not suggest this recipe to people who do not like tart food but for those who do this is one you must try!
Helpful
(32)
Anonymous
05/26/2003
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 a thicker sauce Have Patience! It will definately be worth it.I will use this recipe again and again.
Helpful
(22)
Anonymous
04/03/2004
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 and made a main dish out of it by adding a little garlic toasted pine nuts and steamed broccoli florets and am eager to try it again with asparagus. The possibilities are endless. We sprinkled on parmesan at the table. Passed the picky kid test too. Keeper!!
Helpful
(17)
Anonymous
01/21/2010
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.
Helpful
(17)
Anonymous
10/06/2006
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 other reviews I added about 2 cloves minced garlic with the butter. It was a little bit salty & the appearance was somewhat similar to gravy so I think that I'll omit the broth next time and gently simmer the sauce covered so that it doesn't reduce (unsalted butter would help w/the saltiness as well). I topped each serving with some grated pecorino romano and toasted hazel nuts. Thanks for the submission!
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(13)
Anonymous
11/21/2002
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 seeing there's so much butter and cream...oh well guess my diet starts tommorrow!:)
Helpful
(12)
Anonymous
07/23/2003
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 some sauteed red bell peppers yellow squash and fresh spinach which I cut into match-strips. I only used the lemon juice and a little bit of the rind..which gave it plenty of tartness. I sprinkled a hefty dose of parmesan cheese on each serving and paired this with a focaccia bread found on this site. Not sure if I'll attempt this one again but it was a nice alternative to the tomato based sauces that are so common at my place. Thanks.
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(8)
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