Angel Hair Pasta with Lemon Cream Sauce

If you happen to have some grappa on hand, the fiery Italian spirit is a delicious alternative for the gin in this recipe.



by 6  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
     
    Kosher salt
  • see savings
    On Sale
    2   
    lemons
  • see savings
    On Sale
    1   cup 
    heavy cream
  • see savings
    On Sale
    1/2  cup 
    gin or grappa
  • see savings
    On Sale
    12   ounces 
    fresh angel hair pasta
  • see savings
    On Sale
     
    Freshly ground black pepper
  • see savings
    On Sale
    1/4  cup 
    chopped fresh flat-leaf parsley

Directions
1.
Set a large pot of salted water over high heat and bring to a boil.
2.
Meanwhile, finely grate the zest of one of the lemons; set aside. Cut a thick slice off both ends of the zested lemon to expose the flesh. Stand the fruit upright, then cutting from the top down, remove the peel, including all the white pith. Holding the fruit over a bowl to catch the juice, use a paring knife to cut along either side of each segment to free it from the membranes; let each segment fall into the bowl as you go. Once you've removed all the segments, squeeze any juice from the membranes into the bowl and then discard. Remove the seeds and set the segments aside in another small dish. Measure the juice in the bowl. Cut the remaining lemon in half and squeeze to obtain 2 tablespoons juice total.
3.
In a 12-inch skillet over medium heat, place the cream, gin or grappa, and lemon segments and bring just to a boil. Lower the heat and simmer until the cream thickens slightly, 5 to 8 minutes. Remove from the heat.
4.
When the water boils, cook the pasta according to package directions until just al dente. Drain. Reheat the cream sauce over medium-low heat.
5.
Add the lemon juice to the sauce, along with the drained pasta and half of the grated lemon zest. Toss the pasta in the warm sauce to coat thoroughly. Season to taste with salt and pepper. Serve in warmed pasta bowls. Sprinkle with the remaining lemon zest and the parsley.
Add Your Review
Related Recipe
Chunky Potato Soup
Chunky Potato Soup

Adding far-free dry milk powder gives body to this hearty side-dish soup while keeping the fat and calories low.

Related Video
Tuscan Pasta
 Articles
30-Minute Pasta Recipes: Ravioli with Red Clam Sauce
... of serving pasta can seem like a long, drawn-out process, especially if you're making a "complicated" sauce... is unfreeze the sauce and boil up more pasta....Pasta recipes are perfect all year long, because, well, everybody loves pasta, and linguine... read more...
Light & Luscious Lemon Cheesecake: An Alternative to Chcolate
...'re celebrating with lemon cheesecake instead; it keeps things seasonal by incorporating winter's citrus and stays... this lemon cheesecake recipe, because I've only ever had baked cheesecakes. This one forgoes eggs and relies... the same way about ice cream--only an egg yolk-thickened custard was a "real" ice cream. After some... read more...
25 Days of Christmas Cookies: Lemon-Ginger Snowballs
...If actual snow were as tasty as these Lemon-Ginger Snowballs, we wouldn't need shovels. Because... to snowballs. Lemon and ginger may get top billing here, but these little cookies are full of sophisticated... and keep these for yourself! Make these Lemon-Ginger Snowballs! *** Check out our 25 Days of Christmas... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products