Pasta with Tomato Lemon Sauce

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This is a quick and simple sauce I developed many years ago. This recipe is wonderful as is, but makes an excellent base for including leftover cooked shrimp or Italian sausage. It also makes an excellent vegetarian pasta meal served with garlicy bread and a salad.

Modified from: Angel Hair Pasta with Garlic Shrimp and Broccoli

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Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat the olive oil in a large saucepan over medium -low heat. Stir in the fennel seed and garlic and saute 3 minutes. Add the diced tomatoes, lemon juice and zest. Mix well and reduce the heat to low; let slow-simmer for 5 minutes. Stir in the cream, basil, and Parmesan cheese. Season to taste. Reduce heat to low and allow to slow-simmer for an additional 5 minutes.
  3. In a large bowl, toss pasta, with the sauce and serve.
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