Rotini with Creamy Lemon Sauce

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This creamy lemon pasta sauce with leeks, corn and peas, stands alone or is delicious topped with seafood. Made with Pamela’s Rotini.

Rotini with Creamy Lemon Sauce

Rotini with Creamy Lemon Sauce


  • 8 oz. Pamela’s Rotini (or Spaghetti)
  • 1 TBSP olive oil
  • 1 TBSP butter
  • 2 ears corn, husked, kernels cut off cob
  • 1 cup leek, quartered and sliced, white and light green only (1 large)
  • 2 garlic cloves, finely chopped
  • 1 tsp salt
  • ½ tsp pepper
  • pinch cayenne (optional)
  • ½ cup fresh peas or frozen
  • ¼ cup dry white wine or chicken stock
  • ½ cup heavy cream
  • zest of 1 lemons (½ TBSP)
  • juice of 1 lemons (¼ cup)
  • fresh grated Parmesan


Heat a large pot of water to boil the pasta.

Heat olive oil in a large skillet over medium-high heat. Add butter; when melted, add corn, leeks, and garlic. Sauté until leeks soften, stirring often, about five minutes. Reduce heat to medium low and add peas, wine, and seasonings.

In a separate small saucepan, heat the cream, zest and juice to a low boil, and reduce, stirring often, for about 5 to 10 minutes.

Drain and rinse pasta. Allow pasta to drain in a colander a few minutes, and give it a good shake before tossing in the warm pan, with the lemon cream and corn, leek, and garlic mixture.

Serve on a warm platter, sprinkled generously with grated cheese and fresh ground pepper.

Chef’s Note: To send this recipe over the top, just add fresh picked crabmeat, grilled prawns, or scallops.

© Pamela's Products, Inc.

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