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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
409
kcal
Author
Stephanie Lynch
Equipment
Saucepan - Medium
Colander
Saucepan - Small
Garlic Press
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:
1
serving
|
Calories:
409
kcal
|
Carbohydrates:
26
g
|
Protein:
6
g
|
Fat:
30
g
|
Saturated Fat:
15
g
|
Cholesterol:
71
mg
|
Sodium:
135
mg
|
Potassium:
321
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
2135
IU
|
Vitamin C:
12.3
mg
|
Calcium:
121
mg
|
Iron:
1.5
mg