Recipe: Lemon Cream Capellini (using sour cream and parmesan)

LEMON CREAM CAPELLINI

FOR THE PASTA:
1/2 pound capellini or spaghetti
2 teaspoons olive oil
1/2 teaspoon salt
FOR THE SAUCE:
2 tablespoons light butter
I/8 teaspoon white pepper
1/4 teaspoon light salt
Pinch of nutmeg
1 cup low-fat or nonfat sour cream
1 tablespoon lemon juice
1/2 cup shredded Parmesan cheese

In a 4- to 5-quart pot, bring very hot tap water, salt and oil to a rolling boil over high heat with the cover on. (The cover helps the water boil faster because the steam is trapped.)

When water is boiling, add the pasta. Part of the pasta will be sticking out of the pot. Stir gently until the pasta softens and all the noodles fit in the pot. Cover the pot and bring the water back up to a boil, about 1 to 3 minutes. When the water begins to boil again, take the cover off, and cook for 8 to 12 minutes until tender but slightly chewy (al dente). Since cooking times vary per brand, read the package for exact timing. When pasta is done, drain immediately in a large colander.

While the pasta is cooking, melt the butter in a 1-quart saucepan over medium low heat. Whisk in the pepper, salt and nutmeg. Cook for 1 to 2 minutes.

Measure the sour cream, lemon juice and Parmesan into a 2 or 3-cup bowl or measure. Whisk the butter mixture into the sour cream.

Using a rubber spatula, fold the lemon cream sauce into the hot pasta right before serving.

Makes 4 scant (1 cup) servings
Used by permission to Recipelink.com from Atria Books
Source: Grill Power by Holly Rudin-Braschi