A zesty and herb-infused twist on the classic Alfredo sauce, perfect for summer pasta dishes or as a drizzle over roasted vegetables. Enhanced with the brightness of lemon and fresh herbs, this sauce elevates any meal with its creamy and aromatic profile.
Originating from the Italian Alfredo sauce, this variation incorporates the zest and freshness of lemon and herbs, providing a summer-inspired twist that pairs well with lighter dishes.
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter
1 tbsp lemon zest
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1. In a medium saucepan, melt butter over medium heat.
2. Add minced garlic and cook until fragrant, about 1 minute.
3. Stir in heavy cream and bring to a gentle simmer.
4. Gradually whisk in Parmesan cheese until fully melted and smooth.
5. Add lemon zest, lemon juice, parsley, and thyme, stirring to combine.
6. Season with salt and black pepper to taste.
7. Let the sauce simmer for an additional 2-3 minutes until slightly thickened.
8. Serve immediately over pasta or as a drizzle over your favorite dish.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat, stirring frequently to maintain a smooth consistency.
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