Comments on: Pasta With Lemon Cream Sauce

By: Sue D

Sue D — Tue, 13 Feb 2024 00:41:58 +0000

Very tasty and easy.
I cooked down a bit more with my dish as I had frozen butternut squash ravioli and braised asparagus so I wanted sauce to be thicker. I’d also recommend adding lemon a teaspoon at a time. A whole lemon would have been way too strong for me. With the chicken broth - I used Better Than Bullion, I didn’t have to add any salt, so taste along the way.
Excellent dinner!!

By: Alli

Alli — Sun, 15 Jan 2023 19:23:59 +0000

In reply to Anonymous. Thank you! I've fixed it.

By: Anonymous

Anonymous — Fri, 13 Jan 2023 16:56:04 +0000

Just a small typo: "Heating the cream in the saucepan, as directed in this recipe, before adding the "cream" will keep the sauce from curdling when the lemon is added." (You mean before adding the "lemon") :)

By: Sammi Windley

Sammi Windley — Sun, 31 Dec 2017 02:32:42 +0000

I love all these pasta recipes! Keep em coming 😉