Pappardelle is a type of pasta that can be made using many different types of flour and egg. It has been known in Italy since the Middle Ages, making it an old family recipe with deep roots. This lemon dill sauce uses a combination of garlic, herbs like thyme and parsley, butter to give the sauce depth without adding any other fats or oils., sea salt for flavor balance
Pappardelle With Lemon Dill Sauce is a pasta dish that consists of thick noodles and a light, lemony sauce. It is one of the most popular dishes in Italy.
Rich, garlicky, buttery, and full of the fresh flavor of lemon and dill, this Pappardelle pasta with Lemon Dill Sauce has just 191 calories per serving.
Papparadelle with Dill and Lemon
You know what I’m talking about when you want something rich and indulgent… Pappardelle with a Dill-Lemon Sauce is the ultimate comfort dish.
The thick garlicky, tangy cheese sauce over huge chewy Pappardelle noodles makes it feel like you’ve completely abandoned your diet, yet each serving only has 191 calories.
Yes, I’m prepared.
Normally, I serve pasta with chicken or fish, as well as vegetables, but this Pappardelle with a Dill-Lemon Sauce can stand alone.
The acidity of the lemons, the freshness of the dill, the rich garlic-butter of the chicken broth, and the slightly salty dry cheese all contribute to the dish’s outstanding taste.
This recipe’s Ricotta Salata Cheese reminds me a lot of Mizithra cheese, which I first had when I used to go to the Spaghetti Factory years ago.
Spaghetti with Browned Butter and Mizirtha Cheese is one of their most popular dishes.
It’s served all by itself, with no meat, fish, or veggies, and it’s really fulfilling.
Linguine with Scallops and Mizithra Browned Butter was inspired by this.
Mizithra is difficult to come by, but Ricotta Salata, which is more easily accessible in supermarkets, is a fantastic option.
The taste is almost same.
Ricotta Salata has the same dryness, salty texture (albeit it is less salty than Mizithra), and richness as Mizithra.
This dish employs a lemon buttery, garlic, and dill mixture blended with a rich chicken broth, while the browned butter sauce uses simply butter and Mizithra.
Because it’s the only brand I’ve discovered that tastes like homemade, I nearly always use Swanson low sodium chicken broth.
Let’s get started on the Pappardelle with a Dill-Lemon Sauce!
Pappardelle with a Dill-Lemon Sauce Ingredients
Pappardelle with a Dill-Lemon Sauce Recipe
This dish is really quite simple and fast to prepare.
In fact, you’ll have this on the table in 15 minutes from start to finish.
When you’re seeking comfort food and need it immediately, it’s not so awful.
Simply bring a big pot of water to a boil and cook the noodles for about 5 minutes, or until they reach the al dente stage, when they still have some firmness.
While the noodles are cooking, combine chicken broth, minced garlic, and the juice of 1 lemon (which you’ve also zested, but you’ll keep the zest for later) in a skillet over medium high heat.
Allow the chicken broth mixture to reduce for a few minutes.
This takes around 4-5 minutes, which is roughly the same amount of time as boiling the noodles.
When the pasta is done, divide it into two serving dishes.
Toss gently with fresh dill, shredded Ricotta Salata cheese, lemon zest, and pepper after ladling the sauce on top.
And here’s where this meal really shines in terms of healthy dishes.
With just 191 calories per serving, this delectable comfort may be enjoyed by everybody.
It’s about the same price as a low-calorie TV supper. But it’s so much better!
To finish, I like to add a smidgeon of more cheese and dill, and that’s all there is to it. Get ready for some delicious comfort cuisine!
If you want to create your own Pappardelle pasta, check out Michael Chiarello’s handmade Pappardelle recipe.
Please leave a comment below and save this recipe to Pinterest if you like it!
Recipes to Print
Pappardelle with a Dill-Lemon Sauce
Time to Prepare: 5 minutes
15 minutes to prepare
Time allotted Time: 20 minutes
Dish of the Day:
Lemon Pappardelle is a keyword that may be used to describe a dish.
2 x 2 x 2 x 2 x 2 x 2 x 2
calorie count: 191 kcal
Pam is the author of Two Cups of Health.
- Papparadelle pasta, 1/2 pound
- 1 tblsp. extra virgin olive oil
- Manischewitz preferred 1/2 cup chicken broth
- 1 tablespoon of butter
- 2 garlic cloves, minced
- 1 lemon, peeled and squeezed
- 2 tbsp chopped fresh dill
- 1/2 cup grated ricotta salad
- a quarter teaspoon of pepper
Over high heat, bring a large saucepan of water to a boil. Combine the pasta and olive oil in a mixing bowl. Cook for approximately 5 minutes, or until the pasta is al dente.
Combine chicken broth, butter, garlic, and lemon juice in a small saucepan over medium-high heat. (save the zest for the end) Cook until the liquid has been reduced by half. This is going to be your spaghetti sauce.
Toss the spaghetti into the serving dishes. Half of the sauce should be poured into each bowl.
Finish by sprinkling dill, cheese, lemon zest, and pepper over each bowl and tossing gently to mix.
calorie count: 191 kcal | Carbohydrates: 8g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 319mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 480IU | Vitamin C: 33.7mg | Calcium: 147mg | Iron: 0.7mg
You may also be interested in the following:
Scallop Linguini with Mizithra Browned Butter
Pasta Salad with Caprese
Salad de Pasta Mediterranea Chilled
Lemon dill pasta is a vegan recipe that is perfect for the summer. The lemon and dill flavors pair well with the pappardelle noodles. Reference: lemon dill pasta vegan.
- dill pasta sauce
- lemon dill pasta salad
- creamy dill pasta
- lemon dill shrimp pasta
- mushroom and dill pasta