VERMICELLI WITH LEMON CREAM SAUCE

Vermicelli with Lemon Cream Sauce image

My daughter likes tart and lemony things so I created this lemon cream sauce for pasta which is ready in mere minutes if you're using vermicelli. Adjust lemon juice and zest quantities to your liking.

Provided by barbara

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

½ (8 ounce) package vermicelli pasta
1 large organic lemon
¾ cup heavy cream
1 teaspoon instant vegetable bouillon granules
salt and freshly ground black pepper to taste
2 large egg yolks
1 tablespoon fresh basil, chopped, or more to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
Drain verimicelli and add to sauce. Mix, and serve.

Nutrition Facts : Calories 575.3 calories, Carbohydrate 50.4 g, Cholesterol 327.1 mg, Fat 38.9 g, Fiber 4.6 g, Protein 12.7 g, SaturatedFat 22.4 g, Sodium 49.2 mg, Sugar 2.2 g