Garlic Lemon Sauce is one of my favourite dishes! It’s very quick sauce that has a fresh taste with a rich texture. I typically pair this sauce with a long pasta, such as a capellini or fettuccine. Sometimes I use a large pasta like a rigatoni. I would imagine this sauce could be utilized for a risotto too.
I started this recipe with lemons from my parents tree. These lemons are HUGE and can easily make 3/4 a cup of juice. A bit more juice than needed in a single serving for this recipe but nonetheless delicious. After a long day this sauce is perfect comfort food.
- Capellini Pasta – 1 serving
- 4 tbsp of butter, separated in halves
- roughly 1/4 a cup of lemon juice (or the juice from a small lemon)
- 1/2 – 1 tbsp of flour (start with the 1/2 only add more if you need to)
- 1/3 cup of dry white wine
- 3 cloves of garlic – thinly sliced
- 4 basil leaves chopped
Start boiling the water. Add the Pasta to heavily salted water.
Have all ingredients prepped and ready to go so you can easily add everything in. This sauce moves really fast.
Over a medium heat, melt 2 tbsp of butter in a saucepan. Once melted, add the sliced garlic. It’s very important to keep the heat controlled as to not burn the butter. ONce you can smell the garlic whisk in the 1/2 tbsp of flour to thicken. Next add the wine and allow the alcohol to cook out. Reduce to a low heat and add the remaining bit of butter. Taste the sauce and ensure the thickness is to your liking. Add the cooked pasta to the sauce and stir so the sauce coats the pasta. *the heat should still be on*.
Add in the lemon juice. It’s important to do this last as adding it early can cause the juice to reduce which creates an overwhelming lemon flavour. Serve this in a pasta bowl and garnish with the basil