BASIL & LEMON LINGUINE WITH PERSIAN FETA
Make and share this Basil & Lemon Linguine With Persian Feta recipe from Food.com.
Provided by Stacelee
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.
- Meanwhile, place garlic, lemon rind, half the basil and half the oil in a mortar and gently pound with a pestle until crushed. Add anchovies and remaining basil and oil and pound until combined. Season with sea salt flakes and pepper.
- Add the basil mxture to the hot pasta along with the lemon juice and parmesan, and gently toss to combine. Add the tomato and feta and toss to combine. Divide among bowls to serve.
Nutrition Facts : Calories 816.4, Fat 33.4, SaturatedFat 11.8, Cholesterol 53.6, Sodium 812.7, Carbohydrate 99.4, Fiber 4.7, Sugar 5.8, Protein 28.9
LEMON LINGUINE
This is from a Southern Living Cookbook. I am making it for the first time this week and serving with chicken breasts marinated in lemon garlic seasoning. Hope you enjoy as well!
Provided by Scrapbook Lori
Categories Dessert
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- cook linguine according to package directions; drain and keep warm.
- Saute onion and garlic in butter in a skillet over medium-high heat until onion is tender.
- Stir in sour cream and next 3 ingredients; cook 1 minute. Remove from heat. Toss with linguine. Sprinkle with cheese and chopped parsley.
BASIL LEMON SHRIMP LINGUINE
I haven't had the chance to make this recipe yet but I like this recipe because the recipe just sounds so fresh.
Provided by valerie-lynn82
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired.
- Cook pasta according to package directions in water with 1/4 teaspoons salt, adding asparagus the last 3 minute of cooking; drain and return to pan. Cover and keep warm.
- Meanwhile, lightly coat a large nonstick skillet with olive oil. Heat over medium heat; add garlic, cook and stir 15 seconds. Add shrimp, basil, lemon peel, and remaining 1/4 teaspoons salt and ground black pepper. Cook and stir for 3 minute or until shrimp turn opaque. Remove from heat.
- Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat.
- If desired, garnish each serving with basil sprigs and/or lemon wedges.
Nutrition Facts : Calories 321.1, Fat 5.4, SaturatedFat 1, Cholesterol 221, Sodium 556.3, Carbohydrate 36.4, Fiber 3, Sugar 1.9, Protein 31
LEMON LINGUINE
A Susan Branch recipe, from "The Summer Book". Serve with grilled asparagus and/or grilled shrimp.
Provided by gailanng
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook linguine in boiling salted water according to package instructions, or until al dente; drain well.
- Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Sprinkle over salt, freshly cracked black pepper and cheese, to taste. Toss again; serve immediately.
Nutrition Facts : Calories 672.2, Fat 28.8, SaturatedFat 4.1, Sodium 11.7, Carbohydrate 87.9, Fiber 4.2, Sugar 4, Protein 15.3
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