Pink Bowtie with a Simple Light Lemon Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by boiling your pasta according to package directions. Be sure to reserve some pasta water before straining. Set aside.

Step 2

Grab a pan and sauté the shallot in olive oil and butter over medium heat for about 5 minutes or until they start to soften. Salt them a little bit.

Step 3

Add garlic and sauté for a few minutes, stirring so it doesn’t burn.

Step 4

Add red pepper flakes, lemon zest, and juice of 1 lemon. Stir until mixed.

Step 5

Turn the heat to medium low. Add a few ladles of pasta water. Let it start to bubble and reduce, this should take a few minutes.

Step 6

Add heavy cream and a little more lemon juice, again, letting it reduce.

Step 7

Add fresh parmesan, salt, pepper, and chopped parsley.

Step 8

Here, you can add more pasta water or even broth to get the consistency you like.

Step 9

Add cooked pasta directly to your pan, and stir gently until well coated.

Step 10

Serve and top with extra parmesan, a squeeze of lemon, and more parsley.