Cream sauce doesn't have to be a rare indulgence; you can have that creamy goodness without going over the top. This delicate sauce relies mostly on chicken or vegetable stock, simmered down into a concentrated base, with a couple tablespoons of cream added at the end.
It has plenty of lemon zing, too, and capers for salt and tang. It's easy and cooks up while the pasta is boiling - try it and play around with your own ideas for flavor.
Try the Trader Joe's Lemon Pepper pasta - it's quite delicious!
Lemon Pepper Pasta with Capers
3 large garlic cloves, minced
Zest of 1 lemon
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken or vegetable broth
1/4 cup cream
1/4 cup capers
Salt and freshly ground pepper, to taste
1 8-ounce package Trader Joe's Lemon Pepper Pappardelle Pasta
Slowly cook the garlic and lemon zest in the butter and oil, in a heavy sauté pan over medium heat. Stir frequently to keep the garlic from browning. When the garlic is soft, add the broth and turn the heat to high. Simmer until reduced by at least one half, and add the cream and capers. Turn the heat back to medium and simmer until thick and syrupy. Taste and season.
Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes). Drain and toss with a dribble of olive oil. Pour the cream sauce over and toss. Serve immediately.
Re-edited from post originally published on September 21, 2007