Tuesday, April 04, 2006

Lemon Cream Sauce Revisited

Last night I whipped up a quick pasta dish using the aforementioned lemon cream sauce. After adding the juice of a couple lemons to the pan and allowing it to evaporate, I dumped in a couple of cloves of chopped garlic with some olive oil and sautéed for a couple of minutes. Then I added heavy cream and brought it up to simmer. Right before serving, I tossed in a handful of fresh, chopped dill. It was delicious poured over penne pasta! It was supposed to have grilled chicken too, but that didn't quite work out. Maybe next time.

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