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Creamy Lemon Pasta Sauce

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Serving Size: 
  • 1 lb. Pappardelle’s Lemon Chive Angel Hair
  • 1/4 cup Bella Sol California Extra Virgin Olive Oil
  • 4 cloves garlic, minced
  • 1/4-1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 2 lemons: zest both and juice 1
  • 1/2 cup heavy cream
  • 1 bunch fresh basil, coarsely chopped
  • Sea salt
  • Garnish: Freshly grated Parmesan cheese
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Save 1/2 cup of pasta cooking water and drain the rest.
  2. In a large skillet, heat olive oil. When warm, add garlic and red pepper flakes. Add wine and lemon zest. Boil to reduce the wine by half, about 3-5 minutes. Remove from heat and let cool slightly.
  3. Stir in the heavy cream and 1/2 cup of the pasta cooking water. When warm, add lemon juice and season with salt.
  4. Serve sauce over individual plates of pasta. Garnish with basil and Parmesan cheese.

From This Recipe

$8.00 | 1 lb. package