Lemon and Garlic Cream Pasta

This Lemon and Garlic Cream Pasta has the perfect blend of flavors to make your taste buds stand up and sing. It takes about 30-45 minutes to prepare, but the end result is totally worth the work. The ingredients are easily accessible to anyone in the kitchen so you have no excuse to cook this delicious dish for your next meal. What are you waiting for?!

• 4 tbs butter
• 1/2 cup mozzarella cheese
• 1 tbs flour
• 1 pint cream (16 fluid ounces)
• lemon juice (to taste)
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/3 cup minced parsley
• 1 box of rotini pasta

Follow the instructions on your pasta box for preparation. They might say something like this...

- Bring water to a boil

- Add rotini pasta, stirring occasionally to prevent pasta from sticking

- Let pasta boil for 7 minutes

- Remove from heat and drain

- Rinse with cold water over to prevent sticking (you can also use a little but of oil)

While the pasta is boiling, mince about 1/3 cup worth of parsley. Time efficiency woo hoo! Just don't forget that your pasta is boiling on the stove.

Melt the butter on low, making sure it does not burn! Add the tablespoon of flour and mix well until it is fully incorporated into the butter. Add the seasonings. I used garlic powder, salt, and pepper however, feel free to use any seasonings you like! Continue to cook until fully combined with mixture.

Add the cream to the butter and flour mixture. Raise heat to medium and stir until mixture is fully combined. Squeeze lemon juice into the sauce. There isn't really a specific amount since each lemon is a different size and has a slightly different taste. You will know you have squeezed enough lemon juice when you can just distinguish the taste of the lemon when trying the sauce. Add the cheese and let it fully melt. This helps add to the creaminess of the sauce. Last, mix in the minced parsley. This adds a freshness to the taste and looks great in the cream sauce.

Mix in the rotini pasta! Make sure that the water is almost completely drained from the pasta so you don't change the composition of the sauce too much when you add it in. Incorporate well and serve while it's still hot!

Hope you liked this recipe! If you did, please consider giving it a vote in the Meat Free Meal Challenge!

'Til next time,

SparkyGiraffe