Limoncello Pasta
Read my review of this recipe.
Ingredients:
- Salt
- 8 ounces spaghetti
- 4 clove garlic, minced
- 1 cups heavy cream
- 1/2 cup limoncello
- Zest from 2 lemons
- 1 cup basil leaves (loosely packed), shredded
- Freshly ground black pepper
- 1 cup shredded Parmigiano Reggiano cheese
Directions:
Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the pasta and cook according to package directions. Drain and reserve the pasta in the cooking pot.
While the pasta is cooking, combine garlic, cream, and limoncello over medium-high heat in a medium size saucepan. Bring the mixture to a gentle boil, then reduce the heat and simmer until slightly thickened, about 10 minutes. Add the pasta to the sauce, along with the torn basil and grated lemon zest. Season with salt and freshly ground black pepper and toss to combine. Sprinkle the Parmigiano Reggiano over the pasta.
Serves 4.
Nutrition:
Substitutions:
Sauce will thicken more as the cheese melts into it and it cools so don’t worry if it seems thin to begin with.
Recipe courtesy of Rachael Ray.