Comments on: Angel Hair Pasta with Lemon Cream Sauce http://leitesculinaria.com/21305/recipes-angel-hair-pasta-lemon-cream-sauce.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Wed, 23 May 2012 20:16:01 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: David Leite http://leitesculinaria.com/21305/recipes-angel-hair-pasta-lemon-cream-sauce.html#comment-6378 David Leite Thu, 18 Feb 2010 03:08:30 +0000 http://leitesculinaria.com/?p=21305#comment-6378 As The One said above, we made this for dinner last night. It was surprising and unusual. With the first bite, I kind of turned my head like the dog in the old RCA commercials. I couldn't quite figure out if I liked it or not. But after a few more bites, I really took to it. The sauce was creamy with a punch of lemon. We used shells instead of angel hair pasta (it was what we had in the pantry), and, actually, I think I'd prefer it to angel hair. I added a lot of freshly ground black pepper and some grated Parmigiano-Reggiano. Weird, I know, but the sweetness of the cheese worked nicely off the lemon. We enjoyed it so much we ate the entire pot ourselves. <strong>A few things to keep in mind:</strong> 1. Make sure to find <em>small</em> lemons. Use lemons the size of grenades, and you'll be puckering all night. 2. Hold back 1/4 or so of the lemon sections. Mix together the sauce and pasta. If it's not lemony enough for you, add the reserved lemon pieces a bit at a time. 3. Cook the tossed pasta over very low heat, stirring often—it helps the pasta absorb and thicken the sauce. As The One said above, we made this for dinner last night. It was surprising and unusual. With the first bite, I kind of turned my head like the dog in the old RCA commercials. I couldn’t quite figure out if I liked it or not. But after a few more bites, I really took to it. The sauce was creamy with a punch of lemon. We used shells instead of angel hair pasta (it was what we had in the pantry), and, actually, I think I’d prefer it to angel hair. I added a lot of freshly ground black pepper and some grated Parmigiano-Reggiano. Weird, I know, but the sweetness of the cheese worked nicely off the lemon. We enjoyed it so much we ate the entire pot ourselves.

A few things to keep in mind:
1. Make sure to find small lemons. Use lemons the size of grenades, and you’ll be puckering all night.

2. Hold back 1/4 or so of the lemon sections. Mix together the sauce and pasta. If it’s not lemony enough for you, add the reserved lemon pieces a bit at a time.

3. Cook the tossed pasta over very low heat, stirring often—it helps the pasta absorb and thicken the sauce.

]]> By: The One http://leitesculinaria.com/21305/recipes-angel-hair-pasta-lemon-cream-sauce.html#comment-6338 The One Wed, 17 Feb 2010 14:55:00 +0000 http://leitesculinaria.com/?p=21305#comment-6338 I had this for dinner last night and—WOW—it was incredible! I was skeptical before trying it: Lemon with pasta? How can that possibly work? But it did, and beautifully. The lemon flavor was powerful but not overwhelming, and the cream sauce brought a silkiness to the overall dish that I enjoyed with every bite. The pasta works well on its own but could be served as an appetizer or a side along with red meat. However the dish is served, I believe the eater will be in awe of its unsusal and wonderful flavors. I had this for dinner last night and—WOW—it was incredible! I was skeptical before trying it: Lemon with pasta? How can that possibly work? But it did, and beautifully. The lemon flavor was powerful but not overwhelming, and the cream sauce brought a silkiness to the overall dish that I enjoyed with every bite. The pasta works well on its own but could be served as an appetizer or a side along with red meat. However the dish is served, I believe the eater will be in awe of its unsusal and wonderful flavors.

]]> By: Testers' Choice http://leitesculinaria.com/21305/recipes-angel-hair-pasta-lemon-cream-sauce.html#comment-6790 Testers' Choice Wed, 17 Feb 2010 02:05:04 +0000 http://leitesculinaria.com/?p=21305#comment-6790 [Kim Venglar] Fresh pasta, lemons, and cream...oh my! The first time I made this recipe it was very tart. I used the seedless lemons I always buy, and the dish just puckered your mouth. So, I tried it again using small lemons, and it's now a Testers Choice recipe for me. It's the perfect pasta dish for our family since the ingredients are always on hand. The dish is simple to prepare and you should have everything measured and ready to go before you start the dish. It's just that quick to put together. The first taste is nirvana in your mouth. You have the richness of the heavy cream, the smooth texture of the fresh pasta, and then bits of lemon pulp that burst in your mouth and give you that extra little something ever so often. I served it with some sautéed chicken cutlets, and it was fantastic meal. [Kim Venglar] Fresh pasta, lemons, and cream…oh my! The first time I made this recipe it was very tart. I used the seedless lemons I always buy, and the dish just puckered your mouth. So, I tried it again using small lemons, and it’s now a Testers Choice recipe for me. It’s the perfect pasta dish for our family since the ingredients are always on hand. The dish is simple to prepare and you should have everything measured and ready to go before you start the dish. It’s just that quick to put together. The first taste is nirvana in your mouth. You have the richness of the heavy cream, the smooth texture of the fresh pasta, and then bits of lemon pulp that burst in your mouth and give you that extra little something ever so often. I served it with some sautéed chicken cutlets, and it was fantastic meal.

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