Lemon Cream Pasta
Want a taste of summer? Try lemon pasta with our Ready-to-Eat Heart of Palm Pasta from Jenny! Our new Hearts of Palm pasta is both paleo and keto-friendly!
"This pasta dish is rich yet subtle and light. It also comes together quickly and easily, making a great keto-friendly side dish. I used Hearts of Palm Pasta, which has a nice toothsome feel and is, therefore, a great Italian pasta substitute!"
14 ounce can of Miracle Noodle Ready-to-Eat Hearts of Palm Pasta
1/2 cup heavy cream or coconut cream for dairy-free
2 tablespoons unsalted butter or butter flavor coconut oil for dairy-free
1/2 cup Parmesan grated, or 1/4 cup nutritional yeast for dairy-free
1 tablespoon lemon juice from 1 lemon
Zest of 1 lemon (small portion reserved for garnish)
Salt and pepper to taste
1. Drain the palm noodles in a fine-mesh strainer and rinse with hot water. Let drip dry in the strainer while you prepare the sauce.
2. Heat the cream with most of the lemon zest over med heat, whisking frequently until it reaches a simmer. Then reduce heat to low and add the butter, whisking to incorporate until the sauce is smooth. Continue to simmer to reduce the sauce by half and thicken. Add the drained hearts of palm pasta and cook until heated through. When hot, add Parmesan, a bit at a time, tossing well between additions to ensure it is evenly distributed.
3. Turn off heat, add lemon juice. Taste. Add salt and pepper to taste – it will likely need more salt. Divide among serving dishes and top with lemon zest to serve.
Adding a bit of glucomannan powder or xanthan gum can help thicken the sauce and keep it from breaking, especially if you are making this dairy-free. Add a small sprinkling and let it simmer for a couple of mins before adding more to see if it is as thick as you like.