This is a very simple pasta sauce to make but delicious - you can't go wrong with lemon and cream! Serve with cubed cooked meat or veggies, if desired.
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 sauteed mushrooms, it's a restaurant quality recipie and is very easy to make. It does not reheat for leftovers though. - 22 Jan 2003 (Review from Allrecipes USA and Canada)
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. Thank you Holly, my guests were so pleased, and so was I! - 03 Oct 2002 (Review from Allrecipes USA and Canada)
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 chicken and broccoli and used chicken broth instead of beef broth. Overall, this was a great recipe and I will definately use it again! I would not suggest this recipe to people who do not like tart food, but for those who do, this is one you must try! - 13 Apr 2006 (Review from Allrecipes USA and Canada)