15-Minute Creamy Lemon Linguine

15-Minute Creamy Lemon Linguine


15-Minute Creamy Lemon Linguine

A scrumptious pasta dinner in minutes is possible when using purchased fresh pasta & a quick cooking sauce! Deceptively simple yet elegant, 15-Minute Creamy Lemon Linguine is super rich, so serve it in small portions.

Fresh pasta = terrific kitchen tool!

If you’re not cooking with fresh pasta, you should be! There are so many types available and they’re such a terrific time saver in the kitchen you could really add some quick & delicious meals to your repertoire – any night of the week. From long pasta, to stuffed pasta & lasagne sheets, the variety really is marvelous.

In this recipe I used linguine, mostly because it’s one of my favourites! To me, it’s one of the most perfect things to eat… biting through a forkful of twirled, perfectly cooked, heavenly, al dente, linguine. Yum. Plus, it works well with a creamy sauce. Any long pasta would work, so go with what you like, but do try to find it fresh, especially from a reputable Italian shop. Here in Toronto my favourite is Lady York Foods!

You could of course used dried long (or even short) pasta, it’ll just take longer to cook.

 

Fresh pasta, lemon & basil

 

Cook fresh linguine

 

Dinner, fast & furious!

This comes together so fast, what really takes the longest is getting the water to a boil for the pasta! To help with that… put the kettle on – then add the boiled water to an already heating pot. Another time saver, that also saves on clean up, is using tongs to pull the cooked pasta from the pot directly to the pan with the sauce. For true al dente pasta you’ll want to slightly under-cook it, as it will finish cooking in the sauce.

Oh, and if you don’t know about the ‘sauce test’… that is to tell when a sauce is done, coat the back of a spoon and run your finger across it. If the impression stays, the sauce is ready! See next photo…

 

Making creamy lemon sauce for linguine

 

Adding linguine to sauce

 

15-Minute Creamy Lemon Linguine

15-Minute Creamy Lemon Linguine

Simple. Delicious. Elegant!

If I haven’t mentioned already, this incredible recipe has only 5 ingredients, salt & pepper not counted, natch. Ready in mere minutes, it’s a great example of kitchen alchemy, a perfect marriage of ingredients. Oh, and when you do make it.. there’s no need to tell people just how easy it is – accept the compliments graciously, and let them think you’re a culinary star. Buon appetito~

15-Minute Creamy Lemon Linguine
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15-Minute Creamy Lemon Linguine

A scrumptious pasta dinner in less than 15-minutes…? Yes you can, when using purchased fresh pasta & a quick cooking sauce. Deceptively simple yet elegant this dish is very rich, so serve it in small portions.
Course Dinner, Pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Author joanne

Ingredients

  • 1 lb. fresh linguine or other long pasta
  • 1 cup whipping cream
  • 2 teaspoons butter
  • 3 tablespoons lemon juice from approx. 1/2 lemon
  • 2 teaspoons finely grated lemon zest same lemon, just zest it first
  • Sea salt to taste
  • Freshly ground pepper to taste
  • 5 - 6 fresh basil leaves rolled into a cigar & cut across into thin slices (chiffonade)
  • *optional: Lemon wedges for serving for anyone that wants it extra tangy

Instructions

  1. Put a pot of water on to cook the fresh pasta as per package instructions, and put a 10 to 12-inch skillet on another burner. Once you add the pasta to the boiling water, start on the sauce.
  2. In the skillet over medium heat, add the cream, butter, lemon juice & lemon zest, stirring and letting it simmer until it thickens and coats the back of a spoon, approx. 3 - 5 minutes. (If ready before the pasta, turn off the heat, cover and keep warm.)
  3. Using tongs pull the cooked pasta from the pot, adding it directly to the sauce (turning the heat back on if needed). You want a bit of the cooking water to come with it, it’ll help bring everything together. (Keep the pot of pasta water.)
  4. Add the basil and a sprinkle of salt & pepper, stirring to combine and have the sauce come together; if it’s too thin, simmer a little longer, and if it’s too thick add small spoonfuls of the pasta cooking water as needed.

Recipe Notes

For true al dente pasta, slightly under cook it - when added to the sauce it will finish cooking, while really absorbing the sauce!

Recipe is easily halved, for smaller appetites/fewer people.

 

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