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Sep. 18th, 2019 09:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eve11D got tortellini to make and because I've decided diets are for chumps, I was like, "Oh, we have asparagus and fresh tomatoes, and they would be great with tortellini in a lemon garlic cream sauce." So I made lemon garlic cream sauce tonight. It came out really well and D told me to write it down so we can re-create it.
I started with this blog post which I will post below in case it gets taken down
Original recipe:
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3 teaspoons grated lemon zest
2 teaspoons minced fresh parsley
2 garlic cloves, minced
8 ounces uncooked fettuccine
SAUCE:
1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces cream cheese, cubed
2 tablespoons lemon juice
2 plum tomatoes, chopped
2 teaspoons minced fresh parsley
Grated Parmesan cheese, optional
Directions
In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain.
For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.
Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.
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Things I changed:
1) Used a whole cup of heavy cream
2) Probably used like 2x the amount of garlic b/c the cloves I used were huge
3) Used tortellini instead of fettucinne
4) Used campari tomatoes instead of plum (about 5)
5) Instead of 4oz cream cheese, I used 1.5 oz neufchatel and 1.5 oz creamy swiss (2 wedges of launghing cow creamy swiss cheese)
I also used more black pepper b/c I love black pepper, and I added a pinch of crushed red pepper for some spice. We also didn't toss the tortellini in the sauce, we just poured it over. Served it over some steamed asparagus as well. Came out really good, but I'm going to be tasting the garlic for a while I think.
I started with this blog post which I will post below in case it gets taken down
Original recipe:
---------
3 teaspoons grated lemon zest
2 teaspoons minced fresh parsley
2 garlic cloves, minced
8 ounces uncooked fettuccine
SAUCE:
1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces cream cheese, cubed
2 tablespoons lemon juice
2 plum tomatoes, chopped
2 teaspoons minced fresh parsley
Grated Parmesan cheese, optional
Directions
In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain.
For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.
Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.
----------
Things I changed:
1) Used a whole cup of heavy cream
2) Probably used like 2x the amount of garlic b/c the cloves I used were huge
3) Used tortellini instead of fettucinne
4) Used campari tomatoes instead of plum (about 5)
5) Instead of 4oz cream cheese, I used 1.5 oz neufchatel and 1.5 oz creamy swiss (2 wedges of launghing cow creamy swiss cheese)
I also used more black pepper b/c I love black pepper, and I added a pinch of crushed red pepper for some spice. We also didn't toss the tortellini in the sauce, we just poured it over. Served it over some steamed asparagus as well. Came out really good, but I'm going to be tasting the garlic for a while I think.
no subject
Date: 2019-09-19 11:29 am (UTC)no subject
Date: 2019-09-20 06:03 pm (UTC)