Pappardelle with Lemon Dill Sauce
Servings: 2 Servings
- 1/2 Lb Papparadelle pasta
- 1/2 Tsp Olive oil
- 1/2 Cup Chicken broth Manischewitz preferred
- 1 Tbsp Butter
- 2 Cloves Garlic Minced
- 1 Lemon Zested and juiced
- 2 Tbsp Fresh Dill Chopped
- 1/2 Cup Ricotta Salata Grated
- 1/4 Tsp Pepper
Bring large pot of water to a boil over high heat. Add pasta and olive oil. Cook until al dente, about 5 minutes.
In a small saucepan over medium high heat add chicken broth, butter, garlic and lemon juice. (reserving zest for finishing). Continue to cook until reduced by half. This will be your sauce for the pasta.
Add pasta to serving bowls. Pour half of sauce over each bowl.
Finish by adding dill, cheese, lemon zest and pepper over each bowl and lightly toss to combine ingredients.
Calories: 191kcal | Carbohydrates: 8g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 319mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 480IU | Vitamin C: 33.7mg | Calcium: 147mg | Iron: 0.7mg