Lemon Pasta

This dish reminds me of spring all in one bowl. It’s winter and cold, and I’ll take anything that reminds me of warmer weather! Although we really enjoyed this dish, we all agreed that adding some roasted shrimp to the pasta would complete this dish. I know I’ll be making this again with the shrimp! I served this with garlic bread and a salad and dinner was complete. Easy after a busy day.

INGREDIENTS

• 3/4 pound of angel hair pasta cooked one minute less than the directions state.
• 4 Tablespoons olive oil
• 4 cloves of garlic, chopped
• 1 pinch of red pepper flakes
• 2 lemons, juiced 1/3 cup
• 1 cup vegetable broth
• 1 1/2 cups heavy cream
• 1 cup Parmesan cheese, shredded
• pinch of salt
• pinch of peoper

DIRECTIONS

In a large skillet on low heat, add the oil, garlic and red pepper flakes. Heat for a couple of minutes, add the lemon juice, vegetable broth and heavy cream. Allow to heat through about 10-15 minutes.

Remove from heat and season with salt and pepper. Add the cheese and stir to combine and melting the cheese. Add the cooked pasta, mix the sauce to coat the pasta. Serve warm.

Enjoy!