Lemon Pasta Sauce

Lemon Pasta Sauce

Made  times

"It's creamy and it's wonderful and it's lemon and lime. Serve with cubed cooked meat or veggies, if desired."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 412 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
  2. 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. Toss pasta with sauce; serve.


  1. 192 Ratings

Most helpful positive review

I love this one. I do not add the lime zest and I always use extra lemon juice (I juice a whole lemon which is 1/3 of a cup). I think this recipie is the best. I add chicken to it or sliced s...

Most helpful critical review

I was anxious to try this after reading the reviews..and yes this was fairly quick to put together, but I wasn't too excited about the taste. I used chicken broth in lieu of the beef and added ...

Most helpful
Most positive
Least positive

I love this one. I do not add the lime zest and I always use extra lemon juice (I juice a whole lemon which is 1/3 of a cup). I think this recipie is the best. I add chicken to it or sliced s...

This was a FANTASTIC idea! Granted, I modified a bit. I used half-n-half, and added artichokes, asparagus, fresh tomatoes, and mushrooms to the sauce. But I love the idea of a lemon-cream base. ...

This recipe was fabulous! I do not think that the zest is neccesary though. I used 4 tablespoons of lemon juice and 2 tablespoons of lime juice instead of the lemon and lime zest. I also added c...

Absolutely wonderful!We had it over fettuccine, asparagus and lemon pepper chicken and it was devine. I used chicken broth instead of beef. Please note that reducing sauce takes time.To achieve ...

Wonderful recipe. I didn't have Heavy cream so I used 2% milk and then added just a touch of Corn starch as a thickening agent. Worked wonderful.

Very nice basic sauce with a twist (of citrus). Would be a perfect side to go with any seafood or poultry entree, or a great main course by tossing seafood/poultry right in. I used chicken broth...

Great sauce, Holly. I used fat-free "half & half" (will use cream next time as there was an odd coagulation going on with the fat-free 1/2 & 1/2) and also added 1 tsp. black pepper. Based on o...

I thought this was awesome. I added lot's of garlic and about 1 lb. of shrimp. It's so versatile, just about anything would work! The lemon and lime zest really make it light and refreshing s...

Great flavour! I let this reduce by half and it was still quite thin to use as a pasta sauce but it was delicious on broccoli, potatoes and a lemon-parmesan chicken! Thicker would have been be...

Other stories that may interest you