quick, easy, spring/summer- yum. lemon & pasta are always a good combo- add some cream cheese & you've got something light with a little bit of extra rich.
Creamy Lemon Gemelli (Kraft)
You Need:
4 cups uncooked gemelli pasta
2 tblsp butter
4 oz (1/2 package) Philly cream cheese (cubed)
1 cup whole milk
1/4 cup grated parmesan cheese (divided)
1 tblsp lemon zest
1/8 tsp freshly ground black pepper
Directions: Cook the pasta according to directions on box. Drain & set aside.
Melt the butter in a large saucepan on medium heat- once melted, stir in the milk & cream cheese. Stir until the ream cheese is completely melted & the sauce is well mixed (whisk constantly) Stir in 2 tblsp parmesan.
Add the pasta & the lemon zest- stir until evenly coated. Top with the remaining parmesan & black pepper.
This turned out awesome- nice & lemony & not too heavy. I added a few squeezes of lemon juice as well. It also re-heats really well- if it's a little dry simply stir in a little whole milk or cream.
Nom.
3 comments:
what could i subsitute for the parmesan? i can't have dairy, but can substitute the cream cheese and milk for dairy free stuff, but what do you suggest for the cheese? or can i just skip it?...
katie- i don't know if they have dairy free cheese (do they?) but i'd say you could go ahead & skip it. it's really not that much- i think it's more for flavor than anything- so be sure to make sure you add some salt!
they have some dairy free shredded cheddar and mozz, but that's about all i've seen so far. i will be making this in the next couple of days!
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