Creamy Citrus Pasta Recipe

By Polly Conner
March 19, 2014

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.

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Creamy Citrus Pasta Recipe

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Pasta
  • Method: Stove top
  • Cuisine: Italian

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.


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!)

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.)

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4 replies
    • Polly says:

      I love to toss in a pound of cooked shrimp. Just updated the recipe to include that suggestion. Sorry for the confusion!

      Reply