Vermicelli with Lemon Cream Sauce

Updated on September 1, 2021

• ½ (8 ounce) package vermicelli pasta

• 1 large organic lemon

• ¾ cup heavy cream

• 1 teaspoon instant vegetable bouillon granules

• salt and freshly ground black pepper to taste

• 2 large egg yolks

• 1 tablespoon fresh basil, chopped, or more to taste

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.

2. Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.

3. Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.

4. Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.

5. Drain verimicelli and add to sauce. Mix, and serve.

I Made It

Nutrition Facts (per serving)

575Calories39g Fat50g Carbs13g Protein

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Nutrition FactsServings Per Recipe2Calories575% Daily Value *Total Fat39g50%Saturated Fat22g112%Cholesterol327mg109%Sodium49mg2%Total Carbohydrate50g18%Dietary Fiber5g16%Total Sugars2gProtein13gVitamin C44mg220%Calcium128mg10%Iron3mg14%Potassium277mg6%

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