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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (209g) Recipe makes 4 servings The following items or measurements are not included below: 2 lemons, zest of |
||
| Calories 621 | ||
| Calories from Fat 176 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.6g | 30% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 8.3g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 21mg | 0% | |
| Potassium 326mg | 9% | |
| Total Carbohydrate 89.5g | 29% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 2.7g | ||
| Protein 16.1g | 32% | |
Rachael Ray's Mamacello Pasta
By: mary winecoff
May 19, 2006
Rachael Ray says that her mother loves limoncello and she made this lemon pasta for her mom. My children love pasta in any form and they thought this was wonderful. I have to agree. Perfect for hot summer nights.
SERVES 4
Ingredients
- 1 lb spaghetti
- salt
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1 lemon, juice of
- 2 lemons, zest of
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1 cup fresh basil, shredded
- grated parmigiano-reggiano cheese
Directions
1
Bring a large pot of water to boil.2
Add the pasta and salt the water.3
Cook the pasta until al dente, 6 to 7 minutes.4
Heat a large deep skillet over low heat and add the olive oil.5
When the olive oil is warm, add the garlic and red pepper flakes.6
Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.7
When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream.8
When the cream is warmed through, whisk the lemon juice into the sauce and season with salt.9
Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce.10
Toss with the parsley, basil and cheese.11
Serve immediately.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: jplovestocook
On Feb 14, 2009
This pasta is so delicious. I actually add shrimp at the end and it is one of my families favorites. The key is following the directions when warming the olive oil and adding the garlic and red pepper flakes, setting aside for 5 minutes and then raising the heat back to medium and continuing w/the recipe. It totally infuses the red pepper/garlic! I used my own dried parsley and red basil from the garden...superb!
From: SteelerSue
On Jul 28, 2008
A perfect pasta recipe! Loved it! I made it as a side dish to simple baked chicken. You could probably add chicken right to the pasta. It was awesome!
From: TeresaS
On Jul 5, 2008
This is so good and easy to prepare. I didn't use the lemon zest only because I forgot it at the store. I used bottle lemon juice instead. I also used fat-free half and half for the heavy cream. I'm sure with the zest and the cream it would have been even better tasting but we enjoyed it as I prepared it. You really need to use the fresh herbs I believe to get the most flavor from this dish. I also dusted the top with additional cheese. Thanks Mary for Posting.
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