We’ve got a brand new recipe for y’all today! This one might sound a little strange at first, we know. But we recommend putting your initial reactions aside and giving this a fair shot. If you don’t like lemon, you’ll honestly probably still like this dish because it is not too overwhelming in lemon flavor. But for all you lemon and carb lovers out there, this might just be the combo of your dreams.
What will I need?
2 cups of pasta (we used Rigatoni)
1/2 cup of parmesan cheese
2 cloves of garlic, minced
3/4 cup of light cream
3 tablespoons of butter
1 teaspoon parsley
1 teaspoon pepper
1 teaspoon salt
1 lemon
What do I do?
1) Cook pasta according to box instructions, reserving ONE CUP of pasta water before draining.
2) Melt the butter in a pan over medium heat. Once melted, add the minced garlic and let it simmer until it is slightly browned.
3) Cut the lemon in half, and squeeze the juice from it into the pan (be sure to remove the seeds before squeezing to avoid getting those in the sauce).
4) Let it all simmer for about 5 minutes.
5) Add the light cream, and stir until everything is combined. You can add the salt & pepper now as well.
6) Add the cooked pasta directly to the pan with the sauce, along with the parmesan cheese and leftover pasta water. Mix it all up.
7) Garnish with parsley, extra parmesan cheese, and slice of lemon (squeeze the lemon for a little extra lemon-y flavor), and ENJOY!!!!
