Creamy Lemon Caprese Pasta


  • 4 cups uncooked rotini pasta
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 ½ cups half-and-half
  • 12 fresh basil leaves
  • 2 to 3 teaspoons grated lemon peel (1 medium)
  • 3 tablespoons fresh lemon juice (1 medium)
  • + 4 more ingredients
    • 1 teaspoon garlic salt (preferably with parsley)
    • Salt and pepper to taste
    • 1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained well
    • ¼ ball fresh mozzarella cheese, cut into chunks

1 Fill stockpot or large Dutch oven half full of water; add table salt until water is almost salty to the taste. Heat water to boiling over medium heat. When water is boiling, add pasta; cook as directed on package until al dente. Remove from heat; drain. 2 Meanwhile, in 3-quart saucepan, melt b...

View full recipe at SpringPad


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