Best 18 Lemon Pasta Sauce Recipes

GEEZ THAT'S GOOD ! LEMON GARLIC CREAM SAUCE FOR PASTA

Steps:

• Heat cream in skillet until just about to boil. Add zest and juice of one lemon. It will immediately start to thicken.
• Turn heat down to low. Add garlic powder and salt. Stir for 1 minute.
• Add cheese and stir until melted.
• Serve over your favorite pasta. We like angel hair cause it's done at about the same time your sauce gets finished.
• I often add cooked shrimp or meatballs (the Italian baked ones from this site are excellent). But bacon or sausage is also good.

PASTA WITH ASPARAGUS AND LEMON SAUCE

Steps:

• Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
• While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
• Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
• Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.

LEMON PASTA SAUCE

Steps:

• In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

PASTA WITH ASPARAGUS-LEMON SAUCE

Steps:

• Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
• Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
• Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
• Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
• Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
• Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
• Serve immediately.

BOW TIE PASTA WITH SMOKED SALMON LEMON SAUCE

Steps:

• HEAT oil in a skillet over low heat; add garlic and onion. Cook until soft. Set aside.
• COOK pasta according to package directions; drain well. Put pasta back in the pot it was cooked in. Add garlic and onion mixture; mix well. Add lemon juice, green onions, parsley and salmon; mix well again.
• SEASON with salt and pepper to taste. Garnish with Italian parsley and lemon slices, if desired.

PASTA PRIMAVERA WITH LEMON-CAPER SAUCE

Steps:

• Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.
• Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.
• Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.

LEMON BUTTER PASTA SAUCE

Steps:

• Put a skillet over medium heat. Drop in the butter, zest, lemon juice and garlic.
• Melt, blend and stir all the ingredients together.
• Toss with pasta and serve with chicken, veggies or just top with poppy seeds.

PASTA WITH ZUCCHINI AND LEMON CAPER SAUCE

Steps:

• Cut the zucchini lengthwise into quarters, then crosswise into 1 inch chunks.
• Heat 1 Tbsp olive oil in skillet and add the zucchini.
• Sauté, tossing once or twice, for 2 minutes.
• Add a couple pinches of oregano, grind in some black pepper (a light dusting), and sauté for 1 minute longer.
• Add some kosher salt and sauté 1 minute then remove zucchini to a plate.
• Add the rest of the olive oil and sauté the garlic for a minute, or until it turns toasty color.
• Deglaze with the juice of 1 lemon and reduce by ~1/2-2/3.
• Add the stock or broth, and reduce by 1/2-2/3 again.
• Off heat, Add butter pinch of oregano, a couple grinds of pepper, and capers.
• Return to heat, add the zucchini back in and cook for 1 minute.
• Add pasta just to reheat.
• Grind in some more pepper.
• Serves 2 for a light lunch.

SAUTEED SHRIMP WITH LEMON CAPER CREAM SAUCE ON ANGEL HAIR PASTA

Steps:

• Saute the shrimp in the olive oil for 2 minutes.
• Add the garlic and capers and saute for 30 seconds more.
• Add the white wine (or water) and lemon juice and simmer until sauce is reduced by 1/2.
• Add the cream and simmer until sauce is reduced by 1/3.
• Season with salt and pepper to taste.
• If desired, add fresh or dried parsley.
• Pour sauce over pasta, and enjoy!

PASTA WITH BROCCOLI AND LEMON CASHEW-CREAM SAUCE

Steps:

• To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.
• Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.
• Divide the pasta between serving bowls and top with the basil and lemon rind to serve.

CREAMY PASTA WITH CHICKEN IN LEMON-DILL SAUCE

Steps:

• • In a large pot of boiling water, cook pasta shells for 3 minutes to partly cook them. Drain, rinse with cold water and set pasta aside.
• •In a separate skillet over moderately high heat, add wine, stock, dill and chicken to pot; bring to a boil and then simmer, stirring occasionally until the liquid is reduced by half (~10 mins as the chicken will also release liquid).
• • Add cream and lemon juice to the chicken and bring the liquid back to a boil. Add the drained pasta shells and simmer over moderately high heat, stirring constantly until the liquid is reduced by half again and the sauce has thickened (~5-7 mins).
• • Add parmesan to the pasta and salt & pepper if desired.
• • Stir to mix thoroughly and serve immediately.

TUNA PASTA W/ GARLIC & LEMON SAUCE

Steps:

• Boil pasta until just tender (remember to reserve pasta cooking water).
• Heat oil, garlic and red pepper flakes over medium heat for 3 minutes.
• Remove from heat.
• Add tuna, lemon juice, lemon zest, salt, pepper, 2 tbsp parsley and pasta cooking water.
• Return to low heat for 2- 3 minutes.
• Remove from heat.
• Pour sauce over drained pasta.
• Add remaining parsley.
• Cook over medium heat for 3 minutes.
• Remove from heat and add parmesan.
• Toss well and serve immediately.

TUNA PASTA WITH LEMON CREAM SAUCE

Steps:

• Cook your pasta according to directions, drain and reserve 2 tablespoons of the cooking water.
• Return the pasta and cooking water to the saucepan and set aside.
• Heat the oil in a small saucepan over medium-high heat.
• Add the flour.
• Cook, stirring for 30 seconds, then remmove from the heat.
• Slowly add the lemon juice, stirring and bring to the boil over medium heat.
• Allow to cool a little, then add the cream.
• Add the cream mixture, tuna, olives, capers, parsley, 3/4 of the lemon rind, and salt and pepper to the pasta.
• Toss over a low heat until well combined.
• Spoon into serving bowls and sprinkle with the remaining lemon rind.

PASTA WITH FAVA BEANS AND LEMON SAUCE

Steps:

• Shell fava beans and cook in a medium pot of boiling salted water 2 minutes.
• Drain and immediately plunge into a large bowl of ice water.
• Peel off outer skins of beans---there is a dark green, thick ridge on the rounded side of the bean-starting there, pinch the skin and pull it open, once the skin opens a bit you can squeeze the bottom and the bean slips out into your bowl.
• Cook pasta in boiling salted water according to package directions until al dente (you definitely don't want to overcook the pasta for this dish).
• Reserve a half cup of the water the pasta has cooked in and drain pasta in colander, you don't have to worry about excess water in the "little ears" as it will help tie the pasta sauce together.
• Return pot to medium heat, add butter and garlic, cook until garlic is soft.
• Add half-and-half, heat one minute.
• Stir in lemon juice, zest and pepper.
• Add pasta and cheese, stirring until pasta is coated and cheese is melted.
• Add favas and toss, adding a few tablespoons of reserved pasta water if pasta seems dry (the starch from the cooking water will help make the sauce creamy, it shouldn't seem sticky).
• Serve immediately in warm bowls, garnishing with mint if desired.

PASTA WITH PROSCIUTTO IN A LEMON CREAM SAUCE

Steps:

• Melt butter.
• Add shallots and sauté until translucent (about 2 min.).
• Add broth.
• Simmer over medium-hi heat until reduced to 1/4 cup (about 2 minutes).
• Add cream, lemon peel, orange peel, and cayenne.
• Simmer until sauce thickens slightly (about 3 minutes).
• Add peas.
• Simmer until heated through (about 2 minutes).
• Stir in mint and lemon juice.
• Meanwhile, cook pasta.
• Cut up prosciutto into bite-size pieces (approx. 1-2 square inches) and add at end to mixture.
• Mix cream sauce with pasta.
• Sprinkle fresh Parmesan on top.

PASTA WITH LEMON CREAM SAUCE, BROCCOLI, AND PEAS RECIPE - (4.4/5)

Steps:

• Cook pasta according to package directions, omitting salt and fat. Add broccoli during last 4 minutes of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside. Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.

PENNE PASTA WITH ZESTY GARLIC-LEMON TUNA SAUCE

Steps:

• Bring 4 quarts of water to a rolling boil in a large pot (for pasta).
• While water comes to a boil, heat the oil, about 1/2 of the garlic, red pepper flakes and capers in a 12-inch skillet, and stir frequently until mixture is fragrant and sizzling, but not browned, about 1 to 2 minutes.
• Add the wine and simmer for about 1 more minute; add the tuna and 2 teaspoons salt and cook, stirring frequently, until the tuna is heated through - about 1 minute.
• When water is boiling, add 1 tablespoon salt and the pasta; cook until al dente and drain, reserving 1/4 cup of the cooking water.
• Return the pasta to the pot and toss with the tuna mixture, the rest of the garlic, parsley, lemon zest, butter and reserved pasta water.
• Season with ground black pepper and salt to taste; top with freshly grated parmesan cheese.
• Serve immediately!

LEMON SAUCE WITH NAVY BEANS AND PASTA

Steps:

• Pre-heat a large sauté pan over medium heat. Also, bring a pot of water to boil.
• Add one tablespoon of the butter to the sauté pan along with the onions and celery stalk. Cook until the onions start to brown and add the carrots and mushrooms. Allow the carrots to cook for approximately 5 minutes until they are slightly soft. Add the garlic and vegetable broth and cover. Continue cooking for 5-7 minutes until the carrots are soft. By this time, the water should be boiling. Add the pasta.
• Add the Beans, remaining butter, lemon juice, basil, Thai basil and sugar to the pot. Allow to cook until the sauce has thickened which will take approximately 7-8 minutes. Add salt and pepper to taste.
• Serve with pasta. Sprinkle with flax seed and sesame seed, if desired.