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Round white plate of Pasta with a Lemon Butter Sauce with a bamboo cutting board of sliced french bread behind all on a white and grey marble surface
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Pasta with a Lemon Butter Sauce

Make a quick, creamy, light sauce with butter, lemon, garlic, cream, and white wine and serve it over pasta for an easy dinner.
Course Main Dish
Cuisine American
Keyword fish, lemon, pasta, seafood
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Calories 409kcal
Author Stephanie Lynch

Equipment

Ingredients

  • 1 cup pasta noodles
  • 1 tbsp olive oil
  • 1/2 cup white cooking wine
  • 2 tbsp butter
  • 1/4 cup heavy cream
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tbsp dill
  • 1 bunch arugula or spinach
  • Salt and pepper to taste

Instructions

  • Cook the pasta noodles according to the package directions
  • In a small saucepan, heat olive oil over medium-low and add the minced garlic
  • Stir frequently, cooking for about 5 minutes
  • Add the white wine
  • Increase the heat to medium and cook about 5 minutes, making sure the garlic does not get brown, until the wine is reduced by one-third
  • Remove the pan from the heat and add the butter and cream
  • Return the pan to the heat and stir constantly until it begins to bubble
  • Turn off the heat and add the lemon juice, dill, and arugula, stirring until the arugula has wilted
  • Add salt and pepper as needed, to taste
  • Serve the sauce over the cooked pasta noodles

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 26g | Protein: 6g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 135mg | Potassium: 321mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2135IU | Vitamin C: 12.3mg | Calcium: 121mg | Iron: 1.5mg