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You Asked For It: Pasta With Citrus Cream Sauce

I'm looking for a citrus pasta recipe from the late '80s or early '90s that I clipped from the St. Petersburg Times. Does anyone have it?

Barbara Tessicini, Trinity

Bill Henry of Largo sends a pasta with citrus cream sauce recipe. This is a very simple dish to make. I'm not a huge fan of basil so I used less than the 20 leaves called for in the recipe and I finely chopped it rather than tearing it. Bill found this on the Internet, and the citrus is a nice, subtle note. The cream sauce is thin, not thick like an Alfredo. If you're not a fan of linguine, you could use a shaped pasta such as fusilli. Be sure to taste the sauce before combining with the pasta. It needed salt, and I added a bit of pepper. Serve with a nice salad and garlic bread for a complete Italian dinner.

Recipe requests

Kathryn Schultz of Clearwater would love the butternut squash soup recipe from the Dunedin Country Club. Palm Harbor resident Virginia Sieper would like recipes for the spicy marinara sauce and the minestrone soup from Carrabba's.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email youaskedforit@tampabay.rr.com. Include your name, city and phone number.

>>Easy

Pasta With Citrus Cream Sauce

½ pound linguine

1 cup heavy cream

2 teaspoons fresh mint, finely chopped

20 fresh basil leaves, torn

Zest of 1 lemon

Zest of 1 orange

Salt

Cook pasta according to package directions.

In a large skillet over medium heat, heat the heavy cream until warm. Add herbs and zest, then season with salt.

When pasta is done, drain and mix with cream mixture. Serve immediately.

Serves 2.

Source: Adapted by Bill Henry

You Asked For It: Pasta With Citrus Cream Sauce 12/06/11 [Last modified: Tuesday, December 6, 2011 3:30am]
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