my favorite pasta sauce is from a lemon thyme chicken and sauce recipe from Crème de la Crumb.(lecremedelacrumb.com). I put it over a chewy or textured pasta like gnocchi or campanelle or cavatappi.

Here’s the recipe:

• 2 teaspoons Italian seasoning
• 2 teaspoons finely chopped fresh thyme
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• juice of 1 medium lemon – about 2 tablespoons
• 1 cup heavy cream
• ½ cup low sodium vegetable broth
• ½ cup sliced mushrooms ( i don’t always use mushrooms)
• 1 teaspoon minced garlic

cook the garlic (plus shrooms if using) in oil or butter or whatever you normally do, then add the broth, lemon juice, and seasonings. Stir in the cream and let it all thicken up. this may take some time. you might add cream or reduce broth depending on how thick you want it. If i’m doing this with gnocchi, i will wait til it begins to get thick, then add the gnocchi and cook them in the sauce. Otherwise, just have your noodles cooking so you can ad em pretty soon after the sauce is done.