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Creamy Lemon Pasta

 The only carbs are in the pasta if you skip the pine nuts! This is really easy and perfect with something barbecued, or Saltimbocca.  If making both Gluten and GF pasta this is an easy sauce to split.  Adapted from the New York Times, Cooking

Course Main Course
Cuisine Italian
Keyword Lemon

Ingredients

  • 1 cup (250 ml) whipping cream 0 CHO
  • Zest of one medium lemon 0 CHO
  • 2 TBSP fresh lemon juice 0 CHO
  • 2 TBSP butter 0 CHO
  • Salt and lots of pepper 0 CHO
  • 2 TBSP toasted pine nuts .5 CHO
  • Garnish with fresh chopped parsley

TOTAL CHO IN SAUCE .5 CHO

  • 10 ounces dry pasta; long - flat or round pasta 15 CHO/1/2 cup cooked

Instructions

  1. Bring a large pot of salted water to boil. Add pasta and gently boil until al dente. Only cook to al dente because the pasta sits in warm sauce for a few minutes, so it will continue to cook.
  2. Meanwhile place cream, butter and lemon zest in a small saucepan and bring to a gentle boil. Cover and remove from heat.
  3. Drain pasta and place back in warm cooking pot. Toss pasta with the warm cream mixture and the add lemon juice, salt and pepper.

  4. Let rest a few minutes, toss the pasta gently again and place in serving dish. Garnish with pine nuts, parsley and serve.

Recipe Notes

Toast pine nuts in small frying pan over medium heat until golden brown.  Move pine nuts around frequently with spatula.