Lemon Cream Pasta
draftLight cream sauce with fresh lemon and parmesan over penne
VegetarianLightSaute
4 portions30 min labor
Instructions
1. Cook penne in salted boiling water until al dente. Reserve 1 cup pasta water.
2. Mince garlic and zest lemons.
3. Melt butter in a large pan, saute garlic until fragrant.
4. Add heavy cream and lemon zest, simmer 3 minutes.
5. Toss in drained pasta, adding pasta water as needed.
6. Finish with parmesan, lemon juice, salt, and pepper.
Cost Summary
Batch (4 portions)
Food Cost
$8.35
Labor Cost
$12.50
Total Cost
$20.85
Per Item
Food Cost
$2.09
Total Cost
$5.21
Menu Price
$20.00
Profit
$14.79
Margin
73.9%
Ingredients
| Ingredient | Quantity | Unit | Line Cost |
|---|---|---|---|
| Dried Penne | 1 | lb | $1.50 |
| Garlic Heads | 2 | ea | $1.20 |
| Heavy Cream | 8 | oz | $1.37 |
| Kosher Salt | 0.50 | oz | $0.05 |
| Lemons | 3 | ea | $1.35 |
| Parmesan Cheese | 4 | oz | $2.25 |
| Unsalted Butter | 2 | oz | $0.62 |
Cook History
Never cooked.