Creamy Citrus Pasta Recipe

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!

Creamy Citrus Pasta Recipe

• Author: Thriving Home
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 4 1x

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Description

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.

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Ingredients

• 1 cup heavy cream
• 2 tablespoons cognac or 2 tablespoons dry sherry
• zest of 1 lemon
• zest of 1 navel orange
• 1/2 teaspoon coarse sea salt
• 2 tablespoons fresh mint, chopped (I leave this out)
• 12 leaves fresh basil, chopped or torn
• 1/2 pound whole wheat linguine, cooked al dente
• 1/2 cup grated parmigiano-reggiano cheese (I just use Parmesan)
• (optional: add 1 lb of cooked shrimp to the pasta. I love it this way!)

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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.)