Rotini with Creamy Lemon Sauce

Average Rating 5 from 1 rating

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


  • 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.