Rave & Review: Lemon Pasta

Originally Posted By: Jamie Krell, found via Pinterest

Special Instructions: Dish to be prepared the day before serving, left overnight in refrigerator to set, and to be served cold

Ingredients: pasta, olive oil, garlic, heavy cream, lemon, chicken broth, baby arugula, grape tomato, peas, grated cheese, salt, pepper

Tools: cheese grater, stove, pot, saucepan, colander, measuring cups, measuring spoons, knife, cutting board

Colorful and flavorful, but not overpowering.

1 pound of pasta
1 tbsp. olive oil
2 cloves garlic, minced (cheat: 1/2 tsp. of bottled minced garlic)
1 cup heavy cream

1-2 lemons (juice and zest)

1 cup chicken broth

2 tsp. salt
1 tsp. black pepper

1-2 cups of baby arugula, finely chopped (optional swap: spinach)
1 pint grape tomatoes, halved

1 10oz. bag of frozen peas, thawed

1/2 cup freshly grated Parmesan or Romano cheese (cheat: prepared grated cheese, like Kraft's Parmesan and Romano cheese blend)

Directions: Prepare by zesting and juicing 1-2 lemons. (Two lemons were used in this preparation.) Set aside.

Begin by boiling the water and cook the pasta according to the directions on the package.

In a medium saucepan, heat the olive oil on medium. Cook the garlic for less than a minute so it does not burn. (If using the bottled minced garlic, you will see it turn a little brown.) Combine the heavy cream, lemon zest and juice, chicken broth, and the salt and pepper. Bring the mixture to a boil, then lower heat to simmer for about 15 minutes. The sauce will reduce and begin to thicken.

While the sauce simmers, finely chop the baby arugula and use the amount to your liking. (For this recipe, I used 2 cups.) Halve the grape tomatoes. (If you are using a bag of frozen peas and forgot to remove them from the freezer, you can cook them for a minute or so in the microwave to thaw them out. No harm, no foul!) 

In a large bowl, combine the pasta, sauce, and vegetables. Stir to coat evenly. Add cheese and stir again.

Cover and keep in the refrigerator overnight before serving.

Pair With: Grilling favorites like hamburgers and barbecue, or eat alone!

The pasta used in my picture is tri-colored farfalle (or bow-ties), chosen because of its color and shape. Since my box was for 12oz, I also threw in some rotini. Mix and match pasta noodles; it gives more variety and appeal! I didn't have fresh garlic cloves on hand so I used McCormick's minced garlic. If you like lemon, then you will love the smell of this sauce as it simmers! In the future, I want to try using this sauce hot. This is a great recipe and change from the usual sort of pasta salads you will find at barbecues and parties and I will make it again!