This Creamy Lemon-Rosemary Pasta is seriously a pasta lovers dream. It´s packed with simple yet delicious flavors, easy to make and done in just 20 minutes. Serve it next to a garden salad and a crunchy baguette for an incredible meal.
Serves 2
INGREDIENTS
8 oz spaghetti
2 tbsp extra virgin olive oil
1 shallot
6 cloves garlic
1 1/2 tbsp all purpose flour
3/4 cup low fat milk
3/4 cup vegetable broth
2 sprigs fresh rosemary
1 lemon
1/2 cup grated Manchego cheese
pinch sea salt
dash black pepper
INSTRUCTIONS
Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat
At the same time, heat a large fry pan with a medium heat
Meanwhile, finely chop the shallot, roughly chop the garlic and remove the needles from the stems of rosemary and finely chop the needles
Once the water comes to a boil add in the spaghetti, cook until al dente (check package instructions)
At the same time, add in 2 tbsp extra virgin olive oil into the hot pan, along with the shallot and garlic, mix continuously, after 1 minute add in the flour, continue to mix, after 2 minutes add in the milk, vegetable broth, 1 tbsp (15 ml) fresh lemon juice and the chopped rosemary, continue to mix until you make a light creamy texture, about 4 to 5 minutes, then season with sea salt & black pepper, mix together and turn off the heat
Once the spaghetti is cooked al dente, start adding it directly from the stock pot into the pan with the creamy sauce, it´s ok if a little water goes into the sauce, then mix together until well mixed, remove from the stove top
Add the grated cheese and mix together until well mixed
Transfer into serving plates and top off with finely grated lemon zest, serve at once
