- 1 (16-ounce) package angel hair pasta, prepared al dente
- 2 tablespoons butter, unsalted
- 1/4 cup minced sweet onion
- 2 cloves garlic, peeled and minced
- 1 cup whipped cream, heavy
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- cheese, freshly grated Parmesan
- Freshly grated nutmeg
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Prepare the angel hair pasta according to package directions to reach an al dente texture. Drain the pasta; briefly set it aside while completing the sauce.
While the pasta is cooking, prepare the sauce melt the butter in a large skillet set over medium heat. Sauté the onions in the melted butter until just beginning to soften around 4 to 5 minutes. Add the garlic and sauté for 30 seconds. Pour the chicken broth into the skillet, scraping the bottom with a wooden spoon to loosen any brown bits that may have adhered. Stir in the heavy cream, lemon juice, and lemon zest.
Reduce the heat to medium-low and simmer for 3 minutes. Taste the sauce and season with salt and red pepper flakes. Simmer sauce for another minute, taste, and adjust seasonings. Remove the skillet from heat.
Toss the angel hair pasta with the sauce in the skillet. Serve in large bowls with a sprinkling of freshly grated parmesan cheese, and a touch of nutmeg.
Recipe Notes: The lemon cream sauce is meant to be mild and flavorful without being cloying. Half & half may be substituted for the cream to lighten the dish, but avoid using anything with less fat. Be careful when seasoning the sauce, to ensure that the creamy lemon flavor really shines through. The amount of salt required will vary based on the sodium content in the chicken broth used in the recipe. For an extra garlicky kick, rub half of a peeled garlic clove along the interior of a pasta bowl prior to serving.