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Creamy Lemon Caprese Pasta

(3)
  4 reviews
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 4 servings
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Make the most of in-season veggies with a quick and creamy summer pasta everyone will love.

Carrian Cheney Carrian Cheney
September 23, 2013

Ingredients

4
cups uncooked rotini pasta
1/4
cup unsalted butter
1/4
cup all-purpose flour
2 1/2
cups half-and-half
12
fresh basil leaves
2
to 3 teaspoons grated lemon peel (1 medium)
3
tablespoons fresh lemon juice (1 medium)
1
teaspoon garlic salt (preferably with parsley)
Salt and pepper to taste
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained well
1/4
ball fresh mozzarella cheese, cut into chunks

Steps

  • 1 Fill stockpot or large Dutch oven half full of water; add table salt until water is almost salty to the taste. Heat water to boiling over medium heat. When water is boiling, add pasta; cook as directed on package until al dente. Remove from heat; drain.
  • 2 Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add flour; beat with whisk until flour begins to cook and smells slightly nutty, 30 to 50 seconds. Quickly add half-and-half; beat with whisk to combine. Heat to boiling. Reduce heat to low; simmer 5 to 8 minutes or until thickened. Remove from heat; let stand 1 minute.
  • 3 Pour white sauce into blender. Add basil leaves; cover and blend until basil is in tiny pieces. Pour back into saucepan. Heat over low heat until mixture simmers. Stir in lemon peel, lemon juice, garlic salt, and the salt and pepper to taste. Remove from heat. Add pasta, tomatoes and cheese; toss.
  • 1 Fill stockpot or large Dutch oven half full of water; add table salt until water is almost salty to the taste. Heat water to boiling over medium heat. When water is boiling, add pasta; cook as directed on package until al dente. Remove from heat; drain.
  • 2 Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add flour; beat with whisk until flour begins to cook and smells slightly nutty, 30 to 50 seconds. Quickly add half-and-half; beat with whisk to combine. Heat to boiling. Reduce heat to low; simmer 5 to 8 minutes or until thickened. Remove from heat; let stand 1 minute.
  • 3 Pour white sauce into blender. Add basil leaves; cover and blend until basil is in tiny pieces. Pour back into saucepan. Heat over low heat until mixture simmers. Stir in lemon peel, lemon juice, garlic salt, and the salt and pepper to taste. Remove from heat. Add pasta, tomatoes and cheese; toss.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
751.7
% Daily Value
Total Fat
31.0g
48%
Saturated Fat
18.7g
94%
Cholesterol
88.0mg
29%
Sodium
822.8mg
34%
Total Carbohydrate
97.2g
32%
Dietary Fiber
4.6g
19%
Sugars
12.9g
Protein
20.5g
% Daily Value*:
Vitamin C
15.40%
15%
Calcium
21.80%
22%
Iron
14.10%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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