30 minutes
A bright and creamy pasta dish made with wide egg noodles, lemon zest, lemon juice, and a rich cream sauce.
Wide Egg Noodles
0 oz
Lemon Zest, cut into very thin strips 1 inch long
0 zests
Lemon Juice, juiced
0 lemons
cups
to taste
to taste
1. Cook the Noodles
Fill a large pot with salted water and bring it to a vigorous boil. Add the 12 ounces of wide egg noodles. Stir them immediately to separate the noodles and prevent sticking. Cook the noodles for about 8 minutes, or until they are tender.
2. Prepare the Lemon Cream
In a small saucepan, combine the lemon zest, 1 cup of heavy cream, a pinch of kosher salt, and a generous amount of freshly ground black pepper. Place the saucepan over medium heat and let the mixture come to a boil. Once the cream starts bubbling, remove it from the heat.
3. Combine Noodles and Sauce
Drain the cooked noodles well and return them to the large pot. Pour the hot lemon cream mixture over the noodles, then add the juice of the two lemons. Stir everything together thoroughly to coat the noodles evenly with the creamy, lemony sauce.
4. Finish the Dish
Continue to cook the noodles over medium heat for another 1 to 2 minutes, stirring constantly until most of the liquid is absorbed. Taste the noodles and adjust the seasoning if necessary. Serve immediately.
Include sautéed scallops, shrimp, or clams in the lemon cream sauce, with a bit of white wine and fresh parsley.
Combine the cream sauce with pesto for a richer flavor, great with grilled vegetables or rotisserie chicken.
Infuse the cream sauce with fresh herbs and a touch of white wine, topped with grilled chicken or seared shrimp.
Sauté mushrooms with garlic, add a splash of truffle oil, and pair with grilled steak or keep vegetarian.
Consider adding seared scallops, grilled chicken, or pancetta to introduce distinct flavors and make the dish more substantial.
Comments (0)