Creamy Lemon Pasta
If you have one pot and 20 minutes, then this Creamy Lemon Pasta can be on your table in no time! You'll love every bite of this buttery lemon sauce! Pair it with chicken, shrimp, or enjoy it as-is!
Shred the Parmesan cheese and set it aside to allow it to get to room temperature.
Melt the butter over medium heat in a large skillet. Add the minced garlic and cook for 1 minute.
Add the chicken broth. (And 1 tablespoon capers if desired.)
Slowly stir in the half and half. Bring to a gentle boil, then add the pasta. Add the pasta. You can break the noodles in half, or allow them to heat up until you can use kitchen tongs to bend them into the pan.
Let the pasta simmer for 4-5 minutes. Stir it every 30 seconds or so to prevent the noodles from sticking together. Reduce heat to low.
Gradually sprinkle in the Parmesan cheese, stirring as you do so, until smooth and well-combined. Note: The sauce will be thin at first but will thicken upon standing. The pasta will continue to absorb more of the sauce as well.
Remove from heat and add lemon juice. Toss the pasta to combine. Sprinkle with fresh parsley and serve.
*Don't substitute regular spaghetti noodles for the angel hair. They take much longer to cook and would require more liquid.
*Milk can be used instead of half and half, but make sure the base is warm (not hot), when you add it to avoid curdling. Warming the milk in the microwave first will also help prevent curdling. Whole milk works best.
Calories: 422kcal, Carbohydrates: 47g, Protein: 14g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 53mg, Sodium: 626mg, Potassium: 299mg, Fiber: 2g, Sugar: 2g, Vitamin A: 574IU, Vitamin C: 8mg, Calcium: 237mg, Iron: 1mg