Fresh Pasta with Lemon Cream 3 Points
Indulge in the delicate sophistication of Fresh Pasta with Lemon Cream, a recipe that beautifully balances homemade craftsmanship with zesty, creamy flavors. This dish combines tender, hand-rolled pasta made from scratch with a luscious lemon-infused cream sauce, enriched by the aromatic pairing of Parmesan cheese and fresh basil. The combination of lemon zest and juice adds a bright, tangy flair that perfectly complements the velvety texture of the sauce. Ready in just under an hour, this recipe is ideal for a romantic dinner for two or an elegant weeknight treat. Serve it with a sprinkle of extra Parmesan for added richness, and let this vibrant, refreshing pasta elevate your culinary repertoire. Perfect for fans of fresh pasta, citrus flavors, and creamy sauces alike, this dish is a true celebration of simple yet sophisticated Italian cuisine.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 Large eggs
- 120 ml Heavy cream
- 1 tablespoon Lemon zest
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter
- 50 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Place the flour on a clean surface or in a large bowl and make a well in the center.
Crack the eggs into the well, and slowly whisk them with a fork, gradually incorporating the flour from the edges.
Once the mixture starts forming a dough, knead it for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
After resting, divide the dough into two portions. Roll each portion out with a pasta machine or rolling pin until thin, then cut into desired shapes such as fettuccine or tagliatelle.
Bring a large pot of salted water to a boil while preparing the sauce.
In a large skillet, melt the butter over medium heat. Add the lemon zest and cook for 1 minute until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese and whisk until the sauce is smooth.
Mix in the lemon juice, salt, and black pepper. Reduce the heat to low to keep the sauce warm.
Cook the fresh pasta in the boiling water for 2-3 minutes, or until al dente. Reserve 1/2 cup of the pasta water before draining.
Add the cooked pasta directly to the lemon cream sauce, tossing to coat evenly. Use the reserved pasta water to loosen the sauce, if needed.
Plate the pasta and garnish with chopped basil. Serve immediately with extra Parmesan, if desired.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 3397 mg | 148% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 0.9 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 663 mg | 51% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
