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Pwingsx 14 years, 5 months ago.
Thanks, CS, I’ll also keep this in mind. Anything that uses an entire stick of butter can only be luscious. [:p]
Saute some Shallots in oil until tender but not browned, add a dry white wine and Fresh Lemon juice, and reduce to concentrate the flavors. Once reduced until you like it, lower the heat and wisk in the butter slowly (usually a stick, but i use as much as it takes until it is the consistency i like).
We usually add some diced tomatos when we add the wine and lemon, but it is optional. For you, just add your herbs.
Adjust the recipe to how you like the taste and flavor. I have been using it for a long time and have not had it turn out bad yet. I orginally got the idea form an Emril recipe, so if you like it, you may want to do a quick search for it.
One of our twice to three times month dishes.
We use thin spaghetti however.
Zest a lemon after washing it. Melt a stick of butter and very gentlely simmer the zest. This butter is now a very nice compound butter.
One ounce tossed w/ the pasta works well. Top w/ cheese and enjoy.
Thank you, Mr. Mayor, for the wonderful compliment, and good luck, Pwingsx on your meal! [:D]
Pwingsx,
Put your trust in Lloyd-(6star) He is full of good ideas and recipes!!
6star, thank you so much. I didn’t mean for you to do all the scut work, I just thought that someone might have some tried-and-true recipe they went to themselves.
They both look just perfect. Thank you. It’s going to be a very good dinner. How can you lose out with lemon, butter and creeeeeam.
Yummy. [:)]
Here are three possibilities. (They all look very easy to me):
A creamy lemon butter sauce ( http://pasta.allrecipes.com/az/LemonPastaSauce.asp )
A creamy lemon garlic sauce ( http://www.cooks.com/rec/view/0,1935,144175-231196,00.html )
A lemon herb sauce ( http://www.recipelink.com/mf/31/8192 )
Can any of you help me out here? I’m looking for a fairly simple recipe (not more than 3/5 level of difficulty) of a light lemon/butter or lemon/herb sauce for bowtie pasta.
Any suggestions would be greatly appreciated. I have a recipe for a Caribbean chicken and would like to serve some kind of citrus-sauced pasta with it. We’ve had too much rice lately and potatoes just don’t seem right.
Thanks in advance! Advice, criticism, money and/or vows of undying devotion will all be happily considered.
lemon butter pasta sauce
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