Spring is in the air and I’m starting to crave “summer” flavors but it’s still cold enough that I want something warm and filling as well. This Lemon Pasta fits the bill perfectly, and it can be whipped up super quick.
Here’s what you’ll need:
3 lemons, zest and juice
3 cloves of garlic, minced
1 1/2 cups sour cream (or just a couple of really large scoops, really no need to measure)
1 tablespoon butter
1 tablespoon olive oil
1 box of pasta (I used penne, but use whatever you have on hand)
red pepper flakes to taste (you could also add a dash of cayenne pepper, just enough for a little warmth)
Put the pasta water on to boil. As the water is heating mince the garlic and zest the lemons, chop of the lemon zest a bit so it is really fine.
Once you’ve but the pasta in to start cooking place a large skillet on the stove and melt the butter with the olive oil on medium heat. Once the butter is melted add the garlic (be careful it doesn’t burn) let the garlic cook for a few seconds and add the lemon zest, lemon juice and red pepper flakes.
Lower the heat and add the sour cream stir to combine, add salt and pepper to taste. Drain and the pasta to the sauce. If the sauce is to thick you can always add some of the pasta water to it, but be careful you don’t want it to be too thin.
My husband said it tasted like what he always thought lemon pledge smelled like. Apparently this is a good thing.
Regardless of his olfactory issues, I thought that it was a very good pasta, great as a full meal or a side dish (for those of you who prefer a well rounded meal, I’d serve it with a piece of fish or chicken and a small salad perhaps).