Lemony Pasta Salad

We are planning a huge trip.
A huge trip with 3 other couples.
The only problem with this trip is that it's not until next February.
The trip we are planning is to Miami and a cruise to San Juan, St. Kitts, and St. Maarten.

We cannot wait.
So in honor of this cruise with some of our dearest friends, 
we decided to have a "Cruiser Dinner" every few months to plan.

A few weeks ago, we had our friends over for a "planning" cookout and I thought that this pasta dish would go perfectly with our meal.



I found the recipe on pinterest.
It seems like every recipe that I make, lately, I find on pinterest.
(I really can't remember what we did before.)

Lemon Pasta Salad
(adapted from Jamie Krell)



1 tablespoon olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1-2 lemons (juice and zest)
2 tsp kosher salt
1 tsp black pepper
1 pound pasta
1/2 cup freshly grated Parmesan or Romano cheese
1/2 bag of baby spinach
1 pint grape tomatoes, halved
1/4 cup toasted pine nuts


Boil water and cook the pasta according to package directions.  Drain and set aside.
Meanwhile, in a medium saucepan, heat olive oil over medium heat. Cook the garlic briefly (less than 1 minute or so, careful not to burn).
Add the heavy cream, lemon juice and zest, chicken broth and salt/pepper. Bring the mixture to a boil, then lower heat. Simmer sauce for about 15 minutes. It will reduce and start to thicken.
Add the sauce to the cooked pasta. Add the vegetables and pine nuts. Add the cheese at the end.

I made this salad early in the day and refrigerated it so that it was cold when served.






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2 comments:

  1. How fun!!!! I would hardly be able to contain my excitement.
    This pasta salad sounds delicious and it's comin' up on pasta salad season here in my neck of the woods. We're supposed to hit the 80's later this week. Wahooey!

    ReplyDelete
  2. What a beautiful presentation. I think it was the lemons that go to me.

    ReplyDelete

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