Straccetti Pasta with Lemon Cream is an easy light pasta dish, despite the creamy sauce. It was a perfect dish to make this weekend as my husband came home from a long intercontinental trip.
When your biological system is all discombobulated, due to being in the air for almost 24 hours and being subjected to more than 11 hours time difference, big meals and elaborate cooking is usually out of the question for a few days.
Key Ingredients in This Recipe
- Pasta – in theory, any type of pasta will do, however I strongly recommend a wide flat pasta, like Straccetti or Pappardelle as the sauce clings to that easily and that pasta slides down, adding to the creaminess. By the way, did you know that straccetti means small rags; when you look at it, it does indeed look like small rags. The term is also used for small strips of meat. Love it, how the Italian have so many down to earth names for their pasta or dishes. So, have some rags and enjoy.
- Cream
- Lemon – orange is also possible, but will result in a sweeter flavor.
- Parsley
How to Make Straccetti Pasta with Lemon Cream
Step 1 – Cook pasta according to the directions on the packaging.
Peel the lemon and carefully cut the lemon segments from between the membranes. Collect the juice that drips from the fruit during the cutting and squeeze any leftover juice from lemon into a bowl.
Warm a skillet over medium heat and add the cream and lemon segments and bring to a summer and allow the cream to thicken, approx. 5 minutes.
Step 2 – Add lemon juice, half of lemon zest and half of chopped parsley to the cream and mix.
Step 3 – Drain pasta and add pasta to the cream sauce. Mix and allow the sauce to cling to pasta.
Transfer the pasta on a plate and sprinkle with remaining lemon zest and parsley.
Other Lemony Pasta Recipes to Try
Straccetti Pasta with Lemon Cream
Ingredients
- 4 ounces pasta Straccetti or pappardelle
- 3/4 cup cream
- 1 lemon juice, zest and segments
- salt and pepper
- 1/4 cup parsley finely chopped
Instructions
- Boil a pot of water and salt.
- Grate the zest of a lemon and set zest aside.
- Peel the lemon by slicing off the 2 ends of the lemon, so you can stand the lemon on one end. Positing a paring knife or fillet knife on a top edge of the lemon, and moving the knife between the lemon flesh and the white pith. Follow the curve of the lemon until you reach the bottom. Repeat all around the lemon. Then place the lemon on the other end and remove any of the white pith you missed. Place the lemon in the palm of your hand and carefully cut the lemon segments from between the membranes. Collect the juice that drips from the fruit during the cutting and once you removed all the segments, squeeze any juice from the left-over lemon into a bowl.
- Chop the flat leaf parsley.
- Add the pasta to the boiling water and cook according to package directions.
- Warm a skillet over medium heat and add the cream and lemon segments and bring to a summer and allow the cream to thicken, approx. 5 minutes. Add lemon juice, half of lemon zest and half of chopped parsley.
- Drain pasta and add pasta to the cream sauce. Mix and allow the sauce to cling to pasta.
- Transfer the pasta on a plate and sprinkle with remaining lemon zest and parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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