BAKED LEMON-BASIL PASTA
I was a little unsure about the idea behind this pasta when my wife ordered something similar in a restaurant. But we both loved it and knew that we had to go home and try to replicate it. Here is what we came up with!
Provided by Brennan Cartwright
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
- Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
- To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
- Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 20 g, Cholesterol 49.4 mg, Fat 30.7 g, Fiber 1.6 g, Protein 11.5 g, SaturatedFat 13.2 g, Sodium 299.2 mg, Sugar 1.1 g
LEMON PASTA PRONTO
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
- For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together.
- Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.
- Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.
LEMON PASTA
This recipe is sponsored by Target. A few years ago, we were in Florida visiting Ryan's parents on his birthday. I asked him what he wanted for dinner and he said, "lemon pasta." I had never made him lemon pasta before, so I wasn't quite sure where that came from, but it was his birthday, so I got working on it. All of us fell in love with this recipe, and it's become a part of our regular rotation.
Provided by Katie Lee Biegel
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
- While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the pasta water and bring to a low simmer. Season with salt and pepper.
- Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.
BAKED LEMON PASTA
This is a "something different" kind of recipe. It was passed down to me from a friend and she said she saw it on the internet a while ago. I'm not sure exactly where its from or who exactly to credit to. But this is definitely delicious! Try it out sometime!
Provided by Eyemadreamer
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a large pot, cook spaghetti until done.
- Over low heat, melt butter with olive oil. add minced garlic and pour lemon juice into pan. Turn off heat.
- Add the sour cream and blend the mixture together. Add the zest and salad, pepper along with parsley.
- Pour mixture over drained spaghetti and blend well.
- Pour spaghetti mixture into a oven proof dish with a cover of foil.
- Bake for about 15 minutes and then remove foil, bake for 7-10 more minutes.
- Remove from oven. Drizzle some more lemon juice all over the top.
- Top generously with Parmesan cheese.
- VOILA!
Nutrition Facts : Calories 825.6, Fat 43.6, SaturatedFat 21.9, Cholesterol 90.3, Sodium 425.1, Carbohydrate 84.3, Fiber 1.2, Sugar 4.8, Protein 25.8
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