Rotini with Creamy Lemon Sauce
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Gluten-Free Egg-Free Soy-Free Nut-Free Peanut-Free

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

    • 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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Diane 06/156/2018 06/06/2018
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Just served this to my foodie friends and it was a huge hit. We used white wine, a meyer lemon and fresh peas and topped each serving with grilled prawns and parmesan. Delicious!
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