here and knew I just had to try it. I love anything with lemon - not just cakes. Pasta and lemon just go soooo hand in hand! The bonus with this dish is there is minimal cleanup because you cook it all in one pot! These types of dishes are also very interchangeable....I used half in half instead of heavy cream which the original recipe called for. I used extra wine (hey, that never hurt anyone) and water since I used a few ounces more pasta. Get the idea....this is not like baking, which I do love. Baking does not forgive. You make a mistake...and the cake falls flat!! Haha!!! True....
We are having some major snow here the past week and I, for one am sick of it. As I was walking my dog in the awful weather I just thought to myself - 3 months from now will be the end of May! We'll be way into spring and warm weather. That is the thought I am holding onto. In the meantime I have been baking away and enjoying every moment in the kitchen! It's the best place this time of year!
Recipe for Creamy Lemon One Pot Pasta
12 oz. dried pasta
2 cups thinly sliced onion
3 cloves garlic, minced
pinch of red pepper flakes
2 sprigs of fresh basil
2 Tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 1/2 cups of water (or more if using more pasta)
1 12 oz. can evaporated milk
1/2 cup white wine (or more according to taste)
1 Tablespoon lemon zest
1/2 cup heavy cream (half and half will also work)
1/2 cup (or more) of Parmesan cheese
2 Tablespoons fresh lemon juice
In large pasta pot combine all ingredients except last 3. Bring to a boil on medium high heat and using large fork or tongs rearrange pasta quite often. Cook about 10 minutes or more until desired consistency and until most of liquid has been absorbed but not all. I used 16 oz of fettuccine and cooked this approximately 15 minutes. I do not like al dente pasta...I prefer it softer.
Remove from heat and add your heavy cream (or half and half), parmesan cheese and lemon juice. Combine thoroughly and enjoy!