I’m excited to share a culinary gem I recently made a lemon Torchietti pasta. This recipe has quickly become one of my favorites, and I couldn’t wait to pass it along to you.
So, a tender torchietti pasta, perfectly cooked and coated in a luscious lemony sauce that’s both creamy and zesty. It’s a delightful harmony of flavors and textures that’s simple to whip up.
I’ve fine-tuned this recipe to balance the bright essence of lemon with the comfort of a creamy sauce, and now it’s yours to savor!
How to Make Lemon Torchietti Pasta
Do you know making a lemon torchietti was a breeze for me?
First, I boiled 8 ounces of torchietti pasta until it was just tender, then drained it. In a large skillet, I heated up 2 tablespoons of olive oil and sautéed 2 minced garlic cloves until they smelled deliciously fragrant.
After that, I added the zest and juice of 2 lemons, followed by 1/2 cup of heavy cream.
I let that simmer for a few minutes to thicken up. Then, I sprinkled in 1/2 cup of grated Parmesan cheese, stirring until it transformed into a velvety lemon cream sauce.
The pasta joined the party in the skillet, getting coated evenly. A pinch of salt, some freshly ground black pepper, and a handful of torn fresh basil leaves provided that final touch.
Now you can serve it. …
A plate of Lemon Torchietti Pasta that was simply divine, offering a delightful mix of zesty lemon and creamy richness in every bite. Enjoy!
- Pour in the Cream: Next, pour in 1/2 cup of heavy cream, and bring the mixture to a gentle simmer. Let it simmer for 2-3 minutes, allowing it to thicken slightly.
- Add Parmesan Cheese: Reduce the heat to low and add 1/2 cup of grated Parmesan cheese to the skillet. Stir continuously until the cheese melts into the creamy lemon sauce, creating a velvety texture.
- Combine Pasta and Sauce: Toss the cooked torchietti pasta into the skillet with the lemony cream sauce, ensuring that the pasta is thoroughly coated with the delightful sauce.
- Season to Taste: Season with salt and freshly ground black pepper to taste.
- Garnish and Serve: For a burst of freshness, tear some fresh basil leaves and scatter them over the pasta. Plate your Lemon Torchietti Pasta, and enjoy the vibrant flavors!
The total cooking time for this recipe is usually around 20-25 minutes, including both preparation and cooking. It’s a quick and delightful dish to put together!
Nutritional Information (Per Serving, approximately 1/4 of the recipe)
Here is the nutrition of lemon torchietti pasta.
- Calories: 400-450 kcal
- Total Fat: 20-25g
- Saturated Fat: 10-12g
- Trans Fat: 0g
- Cholesterol: 50-60mg
- Sodium: 300-400mg
- Total Carbohydrates: 45-50g
- Dietary Fiber: 2-3g
- Sugars: 2-3g
- Protein: 10-12g
- Vitamin D: 0-1μg
- Calcium: 100-120mg
- Iron: 1-2mg
- Potassium: 200-250mg
Lemon Torchietti Pasta
- 8 ounces of torchietti pasta
- 2 tablespoons of olive oil
- 2 cloves of garlic minced
- Zest of 2 lemons
- Juice of 2 lemons
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Extra grated Parmesan cheese for serving
- Start by bringing a large pot of salted water to a boil. Add the torchietti pasta and cook it according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until it becomes fragrant and lightly golden.
- Stir in the lemon zest and lemon juice, allowing the flavors to meld with the garlic for another minute. Next, pour in the heavy cream and bring the mixture to a gentle simmer. Let it simmer for 2-3 minutes, allowing it to thicken slightly.
- Reduce the heat to low and add the grated Parmesan cheese to the skillet. Stir continuously until the cheese melts into the creamy lemon sauce, creating a velvety texture.
- Toss the cooked torchietti pasta into the skillet with the lemony cream sauce. Ensure that the pasta is thoroughly coated with the delightful sauce.
- Season with salt and freshly ground black pepper to taste. For a burst of freshness, tear some fresh basil leaves and scatter them over the pasta.
- Plate your Lemon Torchietti Pasta, and if desired, sprinkle extra grated Parmesan cheese on top. Each bite will be a harmonious blend of citrusy zest and creamy richness.