Creamy Citrus Pasta Recipe


While this pasta dish is warm and creamy, the citrus flavor makes it seem fresh and light. It is a flavorful dish that you'll love to serve up.

I seriously can’t believe it has taken me this long to share this citrus pasta recipe. After my friend Sara shared this dish with me that she found in a Rachel Ray cookbook, I’ve been making it for years. I’ve made a few tweaks, but it’s pretty close to the original. Its creamy sauce is full of flavor and has proven to be a hit with all ages.

I really like to serve it with roasted broccoli and wheat dinner rolls. It can be a great pasta dish for the summer, too. While it’s warm and creamy, the citrus flavor makes it seem fresh and light.

Give it a whirl if you are looking for a new recipe!

While this pasta dish is warm and creamy, the citrus flavor makes it seem fresh and light. It is a flavorful dish that you'll love to serve up.

Creamy Citrus Pasta Recipe
 
Prep time
Cook time
Total time
 
While this pasta dish is warm and creamy, the citrus flavor makes it seem fresh and light. It is a flavorful dish that you'll love to serve up.
Author:
Serves: 4
Ingredients
  • 1 cup heavy cream
  • 2 tablespoons cognac or 2 tablespoons dry sherry
  • zest of 1 lemon
  • zest of 1 navel orange
  • ½ teaspoon coarse sea salt
  • 2 tablespoons fresh mint, chopped (I leave this out)
  • 12 leaves fresh basil, chopped or torn
  • ½ pound whole wheat linguine, cooked al dente
  • ½ cup grated parmigiano-reggiano cheese (I just use Parmesan)
Instructions
  1. Boil a pot of water and add linguine.
  2. While pasta is cooking, warm the cream over low-medium heat.
  3. Add in the cognac or dry sherry, lemon and orange zest, and salt; simmer 7-10 minutes.
  4. Remove from heat and add mint and basil.
  5. Toss the hot, drained pasta with the sauce and grated cheese.
  6. Serve immediately.
  7. (I like to throw a small handful of Parmesan cheese on top of each dish right before I serve it.)

 


Your email address will not be published. Required fields are marked *

Rate this recipe:  



Comments

  1. heather says

    Substitue the sherry or cognac with chicken broth?

    • Rachel says

      Sure, that would work just fine!