Pasta di Crema al Limone "with Lemon and Cream"

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Bring a large pot of salted water to a boil.

Add pasta to boiling water and cook until a couple minutes shy of being fully cooked; drain and reserve about 1 cup of the starchy cooking water.

In a deep skillet, melt a couple tablespoons of butter with a little olive oil over medium heat without browning it.

Add heavy cream to the skillet and let it bubble and thicken slightly.

Zest one lemon and juice two lemons to get close to half a cup of lemon juice.

Once the cream has thickened, add the lemon juice to the skillet.

Add the drained pasta to the skillet, which should be a couple minutes shy of being fully cooked, and toss to combine.

Add reserved starchy pasta water gradually as needed to achieve desired sauce consistency.

After about 2 minutes of cooking together, stir in about 1 cup of grated parmesan cheese and turn off the heat.

Cover the skillet and let it sit for 5 minutes to allow the sauce to thicken further.

Add arugula to the pasta and toss gently until wilted, using residual heat from the pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens