Pasta with Lemon Sauce

We are glad to see you on! For a convenient and easy use of our website we apply cookies. If you want to get more information and read our Policy on cookies, please follow the link. By continuing to use our website, including the one-time scrolling, you agree with our use of cookies.

I agree

The website may be displayed incorrectly in this browser. You are recommended to install a more advanced browser.

Chrome Safari Firefox Opera Explorer

Pasta with Lemon Sauce

Pasta with Lemon Sauce
2 servings

3 large lemons

2 cloves of garlic

2 sprigs of basil

250 g Makfa long, wide noodles “Wave”

1 tbsp olive oil

300 ml dairy cream (22%)

50 g Parmesan

a sprig of mache for decoration

salt, freshly ground black pepper

20 minutes

Additional properties For kids


1. Cut away lemon zests thinly (if white “wad” gets into the sauce, it will taste bitter.) Peel and mince garlic, chop basil finely.

2. Bring water to a boil in a small pot, add lemon zest, cover and turn off the heat. Let stand for 5-10 minutes, then pour out water and chop the zest finely.

3. Boil pasta in slightly salted water for 6-8 minutes according to the instructions on the packaging to al dente perfection. Get it in a colander.

4. Heat olive oil in a skillet and make garlic nice and brown, though it might not get burnt under any circumstances. Take garlic out of the skillet, place the zest in the oil and saute over medium-low heat for 1 minute. Add dairy cream and let it boil. Reduce the heat to the minimum, whisk in basil and simmer the sauce for 30 seconds. Add salt and pepper.

5. Place pasta in the sauce, mix, let stand for a while and serve sprinkled with shredded Parmesan and decorated with leaves of mache.

Cuisine European cuisine
Dish type Entrees