The age-old question... what's for lunch?

Yesterday around noontime, a scrounge around the kitchen revealed too many lemons (I am always sucked in by the "10 lemons for $1" deal), a big thing of heavy cream and some leftover white wine from the other night, and some semi-rasty misshapen knobs of gruyere, remnants of the overnight Mac N Cheese extravaganza. All of that seemed to be pointing to the imminent invention of some kind of creamy, tangy, faux-fredo sauce, so I came up with this lovely dish. Delicious, easy, fast, and flavorful. I love it when experiments turn out well!


For the pasta, I used sprouted wheat pappardelle, which is more delicate than the "whole grain" thing belies- and it gives the dish a nice texture and flavor depth. But of course, you can use regular durum pappardelle or fettucine if you prefer.


Pappardelle with Lemon-Gruyere Alfredo
this amount will serve 2. you could add cooked chicken, bacon, or broccoli at the end if it's excitement you crave.

Ingredients:

• 8 oz pappardelle
• small knob butter (about a teaspoon)
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup heavy cream
• about 3/4 cup grated gruyere
• zest of 1/2 lemon plus a little extra for garnish
• about a teaspoon of chopped thyme (or other fresh herb)
• salt and pepper

Method:

• Cook pasta in salted water according to directions.
• Meanwhile, melt butter in skillet on medium heat. Add garlic and cook until soft and fragrant, about a minute.
• Add wine and cream and cook, swirling pan to mix. Bring to simmer and cook 3-5 minutes, allowing it to reduce a bit.
• Add zest and gruyere and mix. Season with salt and pepper.
• If pasta is not done yet, just turn off heat and leave pan on stove. When pasta is ready, strain and add to pan. Turn heat on medium high and toss pasta in sauce. Allow sauce to bubble and thicken, coating the pasta.
• Garnish with extra zest, a pinch of coarse salt, and fresh herbs.
• Serve immediately.

In the mood for shrimp with your copious helping of cream and noodles? You could try this previous post on my Aunt Julie's legendary Creamy Garlic Shrimp Fettucine.