Pasta with Lemon, Garlic and Champagne

Light, bright side dish for fish, chicken or any lighter meat. The champagne gives it a clean taste. Adults love the light smoky taste for a pasta dish. Kids love it topped with cheese and bacon.

Yield: 6 servings
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  • 3 tablespoon(s) Salted Butter
  • 2 tablespoon(s) Olive Oil
  • 1 whole(s) Lemon Zest only
  • 1/4 cup(s) Champagne or Crisp White wine
  • 5 clove(s) Garlic Preferrably roasted, but can be raw finely chopped
  • 1/2 teaspoon(s) Sea Salt
  • 1/4 teaspoon(s) White Pepper or Red pepper Fresh cracked is best
  • 1 package(s) Capellini Pasta Cooked al dente
  • 1/2 cup(s) Shaved Parmesan Cheese Optional as garnish
  • 1/2 cup(s) Bacon Bits Optional asd garnish


  1. Melt butter and blend in olive oil on medium heat.
  2. Add in garlic and lemon zest. Stir until garlic is soft and incorporated with butter & oil. It tastes better if the garlic is roasted garlic so that it is very soft and smooth.
  3. Pour in champagne, sea salt and pepper. Stir until smooth.
  4. Cook pasta al dente and drain.
  5. Pour lemon garlic sauce over drained pasta and toss.
  6. Serve with shaved parmesan and bacon bits to top.

  7. I have also served with extra lemon juice on the side. Some lemon fans like a little extra lemon juice with a hearty serving.
January 2013

This recipe is a personal recipe added by SMassie and has not been tested or endorsed by MyRecipes.

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