Total Time
25mins
Prep 10 mins
Cook 15 mins

Sometimes we want a pasta sauce that is a little lighter than the standard heavy cream style of an Alfredo Sauce. This is a great compromise. We have a cavatelli machine and crank out delicious corkscrew pasta- this is the perfect addition!

Ingredients Nutrition

Directions

  1. Saute olive oil, butter, garlic and red pepper flakes in small sauce pan over medium heat until garlic is slightly browned.
  2. Put milk, neufchatel cheese, and half of the Parmesan cheese in a food processor. Blend until creamy and add to pan, stir well. Next, add the chicken broth and lemon juice.
  3. Season with salt and pepper to taste.
  4. Just before serving, add the remaining parmesan and the mozzarella, stirring until melted and the sauce is well blended.
  5. Serve over hot cooked pasta as desired.
Most Helpful

3 5

Hmmm. mix review on this one. I loved the idea of a lemony alfredo, but 1/2 cup lemon juice seemed a bit much, and it was. My husband thought it was too much lemon. My 5 yr old won't eat it past the first bite and he eats everything, indian, thai, sushi etc. I rated it 3 stars because I did like it, but as my husband pointed out, I love sour patch kids and extremely strong/spicy flavors. So, 0 stars from my kid, 2 from my husband, 3 from me. Perhaps less lemon juice would be better but thank you for sharing, its all a matter of personal taste. :)