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Italian Pappardelle Lemon Pasta

Italian Pappardelle Lemon Pasta

1 green bell pepper, cut into chunks
1 carton fresh mushrooms, sliced
Corn kernels off of 2 cobs
1 pint cherry tomatoes
1 egg yolk
½ c. heavy cream
¼ c. grated Parmesan cheese, more for serving
Zest and juice of 2 lemons
8 ozs. Dried pappardelle pasta
2 T. butter
Chopped fresh parsley
Salt/black pepper
Dried Italian seasoning

  1. Bring a large pot of salted water to a boil.
  2. In a large bowl, whisk together yolk, cream, ½ c. Parmesan, and 1 t. salt.
  3. Zest the lemon over the bowl and squeeze juice from one lemon in bowl. Whisk to combine.
  4. In large skillet, drizzle a little olive oil and place over medium heat.
  5. Saute the peppers, mushrooms and corn for about 2-3 minutes. Set aside.
  6. Cook pasta al dente. Drain pasta and add to bowl with lemon cream. Top with butter and with tongs gently toss pasta until coated.
  7. Add to skillet and mix with the veggies. Add the tomatoes, parsley and juice of other lemon. Mix well.
  8. Cover and place over low heat for about 5 minutes. Turn off and let sit for another 5 minutes. Taste for seasonings.
  9. Serve with additional Parmesan cheese.
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