Wildfires Relief

Lemon Wine Pasta Sauce

Justin  Chelsi @laineandlayne 10 Of 15

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.

Recipe and photo courtesy of: Justin & Chelsi @laineandlayne

INGREDIENTS

  • 1/2 cup J. Lohr Arroyo Vista Chardonnay
  • 1 Meyer Lemon (zest and juice)
  • 2 tbsp butter
  • 2-3 cloves of minced garlic
  • 1 box Gluten Free Fettuccini (our favorite brand is Barilla)
  • 1/3 cup Parmesan Cheese grated
  • 1/4 cup Whipping Cream
  • Olive Oil
  • Salt & Pepper to taste
  • Fresh Thyme & Basil for garnish

Optional Side : Rainbow Tomatoes with Arugula

INSTRUCTIONS

  1. Cook the pasta in a large pot of salted boiling water. Once the pasta is finished cooking, scoop out about 1 cup of the pasta water and set aside before draining.
  2. After draining the pasta, add olive oil to the pasta and set aside until the sauce is finished.
  3. Add garlic and butter to a pan and cook until garlic starts to turn golden.
  4. Add in the wine and lemon juice and simmer for 3-5 minutes.
  5. Add the 1 cup of reserved pasta water, stir, and then add in the parmesan cheese stirring until melted.
  6. Add whipping cream and lemon zest, simmer for about 1 minute.
  7. Pour the sauce over the noodles.
  8. Salt & Pepper to taste.
  9. Garnish with fresh Thyme and Basil

Serve warm with fresh rainbow tomatoes, arugula, and a glass of chilled J. Lohr Arroyo Vista Chardonnay.