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    You are in: Home / Recipes / Lemon Pasta Recipe
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    Lemon Pasta

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 05, 2008

      This was good. I misread the recipe and used ALL the juice from the lemon. I doubled this recipe and I didn't have 1/2 & 1/2 so I used 1 cup nonfat milk and 1 cup whipping cream. Mine did NOT curdle. You have to boil the lemon juice for atleast 30 seconds then whisk the half and half in and keep whisking while it reduces. I served this with "Chicken Thighs with Sweet Onion Balsamic Relish Chicken Thighs With Sweet Onion Balsamic Relish. After both sauces were done, I pulled the meat off the bone, and mixed back into the balsamic relish, then mixed this in with this lemon pasta and it was a fabulous balance. The sweetness balanced out the tartness of the lemon. Superb!

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    • on January 12, 2007

      This is easy and very good. I used half cup milk with 1/2 cup heavy cream instead of Half and half. Also I added Mrs Dash seasoning and dry basil leaves. Delicious! Will Make it again.

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    • on December 14, 2006

      Lovely and tastes exactly what I've had in Italy. I used heavy cream instead of half & half since I was trying to get rid of it. I also increased the butter by a Tablespoon. I also used fresh egg fettucine. Since this is such a simple dish, I think the ingredients must be top quality.

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    • on June 06, 2006

      Ok, this did not work out well for us at all. The half and half did curdle, and there was nothing I could do to bring the sauce to a decent consistancy. Plus, the flavor just felt like it was missing something. Overall, the butter, lemon, and parmesan did not complement eachother. I don't think we will make this again. Perhaps someone else will have better luck than I did. (To be honest, if I wasn't absolutely starving at the time, I probably wouldn't have eaten it.)

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    • on March 15, 2006

      Great, lemony deliciousness. I loved this. I added a touch of dried basil and forgot about the parmesan AND added too much lemon juice and it still turned out great. Very filling main dish for two. I imagine this would also work well with rice. Thanks!

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    • on July 31, 2005

      Was very good. We used linguine for the pasta and added fresh scallops and mushrooms cooked in Olive Oil and alittle bit of garlic. Made a wonderful dinner! Thanks so much!

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    • on September 02, 2003

      Very simple and easy. Good for the novice cook. Only one problem, must state that half and half might curdle if not careful. Other than that,I will make this recipe a keeper for my cookbook.

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    Nutritional Facts for Lemon Pasta

    Serving Size: 1 (163 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 475.3
     
    Calories from Fat 182
    38%
    Total Fat 20.2 g
    31%
    Saturated Fat 12.1 g
    60%
    Cholesterol 56.2 mg
    18%
    Sodium 280.9 mg
    11%
    Total Carbohydrate 57.0 g
    19%
    Dietary Fiber 2.3 g
    9%
    Sugars 1.6 g
    6%
    Protein 16.0 g
    32%

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