Creamy Lemon Butter Sauce Spaghetti with Figs
Creamy lemon butter sauced spaghetti makes a standout meatless main dish. Golden dried figs lend a touch of sweetness to this lemon cream sauce for pasta.
Servings: 6 servings
- Table salt
- 1 pound spaghetti
cup extra virgin olive oil plus more for serving
medium shallot minced (about 3 tablespoons)
cup heavy cream
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed and chopped into ¼-inch pieces (6 ounces)
teaspoons finely grated zest and 1/4 cup juice from 3 lemons
ounce finely grated Parmesan cheese about 1/2 cup, plus more for serving
- Ground black pepper
tablespoons shredded fresh basil leaves
Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.
Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; add figs and stir to combine; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.
Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.
Calories: 423kcal | Carbohydrates: 59g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 209mg | Fiber: 3g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 1.4mg | Calcium: 81mg | Iron: 1.2mg