Creamy Lemon Pasta for Two
Ingredients
- 8 ounces short cut pasta, such as calamarata or rigatoni
- 8 ounces mascarpone cheese
- 2 tbsp. unsalted butter
- 1 large organic lemon, zest and juice
- Salt and pepper, to taste
- 1/2 cup freshly grated parmesan cheese, plus more for garnish
- Basil leaves, for garnish
- Chili flakes, optional
- OPTIONAL ADD-INS:
- 6 ounces baby spinach, add to sauce pan with pasta and wilt
- 5-6 slices prosciutto, torn on top at the end
- 1 1/2 cups broccoli florets, add to pasta 2 minutes before done cooking
- 1/2 cup pesto, drizzled on top at the end
- 1 ball burrata cheese, torn over top
- 8 ounces grilled shrimp
Directions
Fill a medium sauce pot 3/4’s full with water and bring to a boil. Season liberally with salt.
Cook the pasta per the package directions until al dente.
While the pasta cooks make the sauce. Bring a medium size skillet up to heat over medium. Add in the mascarpone, butter, lemon zest and a sprinkle of salt and freshly cracked black pepper. Stir together and once it simmers turn to low so it doesn’t reduce, it just keeps warm.
Add the cooked pasta to the sauce and before stirring squeeze the lemon juice all over. Stir together and add in the parmesan cheese. Cook for a few minutes to let all of the flavors absorb. If it looks too dry/thick add a little pasta cooking liquid.
Garnish with basil leaves and serve immediately.
Recipe Courtesy of Megan Mitchell