I tried Ree's Baked Lemon Pasta a few weeks ago. It was too heavy, sticky, and not a hit at our house, not even in the least. I've made a Lemon Pasta for 12 years ago that the kids and I have always liked. It took Robert to get past the "lemon" part of it, and while he doesn't mind this, he still prefers red sauce.
PASTA WITH LEMON
12 oz. angel hair, spaghetti, or your choice of long pasta
3 T. butter or margarine
2 T. lemon juice
1 t. lemon zest
1 c. half and half
salt, pepper
1/2 c. parmesan cheese
Put butter, lemon juice and zest in a large pan over medium heat. Once butter has melted, let it sizzle for 30 seconds. Pour in half and half, season with salt and pepper, and cook, stirring occasionally, until liquid is reduced to about half.
That sounds too fancy for me; just cook it on medium heat, stir it every few minutes, and it'll be ready in ten mins.
Meanwhile, cook the pasta according to package directions.
When the pasta is draining, take the sauce off the heat and then dump the pasta and sauce together into one of the pans. Mix well, adding in the parmesan cheese, and serve.
2 comments:
So is this the recipe for the one you like or don't like (LOL)?
Hah, this is the one we've always liked!
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