How do you reheat creamy lemon pasta?
You can microwave creamy lemon pasta to reheat it, or rewarm it in a skillet over medium heat. The pasta may have absorbed some of the liquid from the sauce, so feel free to splash in a spoonful or two of water to adjust the texture as needed. Sprinkle the remaining lemon-garlic topping on top.
Creamy Lemon Pasta Tips
Do you need to add salt to the pasta cooking water?
Yes. We recommend adding salt to the pasta cooking water to create flavorful pasta. Grab your measuring spoons and add about 1-1/2 tablespoons of salt for every pound of pasta. Learn more about how to salt pasta water the right way.
How do you prevent your cooked pasta from sticking together?
Be sure to cook your pasta in enough salted water and stir it often as it cooks so it can move around. When cooking and draining it ahead of time, before making your sauce, consider adding a couple drops of olive oil to the colander with the pasta and gently tossing it together. It’s better than a wad of pasta, but this step can make it more difficult to integrate your sauce and pasta layer. It’s best to time your cooking so you’re ready to combine the noodles with the sauce as soon as they come out of the boiling water. Even if you’re cooking it ahead of time, you don’t want the pasta to be cold when you add it to the sauce, otherwise it won’t absorb the flavor of the sauce as well. For more, check out our guide on how to cook pasta.
What’s the best way to zest a lemon for creamy lemon garlic pasta sauce?
Here are our favorite ways to zest lemons. Whichever you choose, zest the lemons before juicing them, since it’s challenging to zest a cut lemon.
Ingredients
3 teaspoons grated lemon zest
2 teaspoons minced fresh parsley
2 garlic cloves, minced
8 ounces uncooked fettuccine
SAUCE:
1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces cream cheese, cubed
2 tablespoons lemon juice
2 plum tomatoes, chopped
2 teaspoons minced fresh parsley
Grated Parmesan cheese, optional
Directions
1
In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain.
2
For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.
3
Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.
Nutrition Facts
1 cup: 518 calories, 34g fat (21g saturated fat), 102mg cholesterol, 346mg sodium, 46g carbohydrate (4g sugars, 3g fiber), 11g protein.
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