Lemon Pasta Sauce

I never have beef broth so I make a broth with a chicken bouillon cube. I never have lime zest either, so I add a little extra lemon juice. I freeze small containers full of the sauce until I would like to have pasta. I usually eat the sauce over store-bought spinach and ricotta ravioli, and it’s delicious every time. Frozen sauce can be put in the refrigerator to thaw without issue the night before your meal.

It was so delish I ate it with friends

This was good. I doubled the recipe to serve my family. It never thickened for me despite cooking it for over a half hour, so I made a roux in another pot and added it in. That did the trick, so next time I’ll start there. I used chicken broth instead of beef because I stirred in some lemon pepper chicken and broccoli. I added some Parmesan to the sauce before the roux to try to get it to thicken, but next time I’ll just save the cheese for topping. I used the zest and juice of one large lemon because I forgot to buy a lime.

I added asparagus, red bell pepper and green bell pepper as well as shredded parmesan cheese. I used veggie broth in place of beef broth to keep this vegetarian

This was a good recipe. I modified it slightly. I used 6 tblspns of butter instead of 4 and added a dash of olive oil. I sauteed two cloves of minced garlic in the butter and oil before adding the broth (chicken for me) and cream. I used the juice and zest from two lemons. I added ground pepper and sauteed mushrooms. After I added the pasta I topped with Parmesan. Everyone loved this pasta. I served it will grilled chicken that had been marinated in a citrus marinade. The flavors were very lovely.

Watery, after simmering a long time. I’d use less broth next time. I added dried parmesan cheese to thicken it some. Tasty, lemon was fresh.

This was okay, but it needed a lot of doctoring. I ended up adding lots of extra things, such as extra lemon, pepper, parsley, parmesan cheese, and garlic to make it more flavorful. I also started with a roux based on other reviews stating it was too runny even after reducing it. It turned out decent however, it took a lot to make it taste like anything other than cream.

Followed the recipe in kind of a general way, and it was great 🙂 Got impatient and ended up thickening it with cornstarch, which was fine!

Yum! Made this with lemon pepper shrimp and lemon herb pasta from a local farmers market. Sounds like it would be too lemony but it’s not. Excellent.

I made it exactly as the recipe called for. It was REALLY good. I will indeed be making it again. Even my husband liked it and he never does.

This was easy and delicious. Used it as a sauce on veggie pasta to great success. Will make this again.

This recipe was delicious. A creamy-fresh tasting sauce that paired great with fettuccine. I also prepared Royal Red Shrimp–peeled, deveined, and seasoned with Old Bay seasoning and a Texan seasoning blend named Chupacabra. Probably any Cajun type seasoned salt will work. In a cast iron skillet, I added a tablespoon of oil and two tablespoons of butter, heated and added shrimp. Cooked shrimp on one side until lightly caramelized and flipped…turned heat off and let the shrimp finish cooking until desired doneness. This was a wonderful meal which deserves permanent status in our meal rotation. Nice enough for company, yet easy enough for a quick-unplanned dinner.

Best ever!! I used milk, corn starch, lemons, zest, and lime juice. Definitely be generous on the lemon juice! I used a whole large lemon.

I took others advice and used Chicken Stock, delicious! Served at a large Sunday family dinner and everyone loved it. Great side for lemon chicken, asparagus and garlic bread.

Served the noodles with meatballs – my husband said the meatballs saved the dish. I did use milk with cornstarch, since I did not have half and half, as someone else suggested. Perhaps I’ll try it with half and half next time.

Simple and delicious. I used fettuccini noodles, half & half and chicken broth as well, tossed in a small handful of freshly grind parmesan and black pepper at the end. Served with chicken sausage and sautéed spinach with garlic

This is by far the best lemon pasta sauce I have found. It can e easily modified to suit the style of meal, or as is, and is still great. I’ve used it many times, and is a family favorite.

I made this tonight and used it with fresh fettucini pasta and zucchini “pasta” which I made with a peeler. I modified the sauce- didn’t use any broth at all or lime. I used 1/2 cup heavy cream and 1/2 cup skim milk (bc I ran out of heavy cream only reason! lol) and a whole stick of butter, plus caramelized onions and fresh garlic and green onions. I used the zest and juice from one whole lemon. The sauce wasn’t very thick but just thick enough, I was happy with it but if I had the whole cup of HC I would use it. and over shrimp too, and with cut up roma tomatoes (I didn’t have any). The lemon flavor was perfect- you could taste it but not tart at all nor too overpowering. Baby bear!!!

I liked it, but I found it to be not lemony enough. I did not include the lime (I thought that might be weird), but I added an extra tablespoon of lemon juice. Will keep, but will adjust the amount of lemon in the future.

This was just okay. Doesn’t keep well for leftovers.

Call me a fan.