Recipe for Creamy Lemon & Thyme PastaINGREDIENTS:
4 Tbsp. of dried onion flakes
3 garlic cloves, pressed
1/4 tsp. of crushed red pepper flakes
1 tsp. of dried thyme
1/2 tsp. of freshly ground black pepper
1 1/8 tsp. of kosher salt
3 tsp. of lemon zest (use a microplane to zest)
2 1/2 Tbsp. of extra-virgin olive oil
1/2 cup of white cooking wine
1 12-ounce can of evaporated milk
4 cups of water
1 pound of penne pasta
3/4 cup of freshly grated Parmesan cheese
1 Tbsp. of freshly squeezed lemon juice
1/3 cup of heavy cream
2 - 3 cups of chopped kale greens (optional)
In a large pot, combine the onion flakes, garlic, red pepper flakes, thyme, black pepper, salt, lemon zest, olive oil, cooking wine, evaporated milk, water, and penne pasta. Set the pot over medium-high heat and bring to a boil. Stir the pasta often (about every minute) and boil until the pasta noodles are al dente and almost all the liquid from the sauce has been absorbed (about 10 - 12 minutes).
Remove the pot from heat. Stir in the Parmesan cheese, lemon juice, heavy cream, and greens (if using). Let the pasta rest for 5 minutes then stir again and divide amongst serving dishes. Top each dish with freshly ground black pepper and Parmesan cheese, if desired.
Makes 6 - 8 servings.
Recipe Adapted from: Pink Parsley