Fettuccine With Lemon Mint And Parmesan Recipes

LEMON SPAGHETTI

Provided by Giada De Laurentiis

Time 18m

Yield 6 servings

Number Of Ingredients 7

Lemon Spaghetti image

Steps:

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Ingredients

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

SUMMER PASTA WITH PEAS & MINT

Low fat, but high in taste - make the most of summer's pea bounty with this light pasta dish

Provided by Good Food team

Categories Dinner, Pasta

Time 15m

Number Of Ingredients 6

Summer pasta with peas & mint image

Steps:

Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.

Nutrition Facts : Calories 457 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.17 milligram of sodium

Ingredients

400g spaghetti
200g frozen peas
3 tbsp olive oil
squeeze lemon juice
1 tbsp wholegrain mustard
20g pack fresh mint , roughly chopped

PASTA WITH MINT AND PARMESAN

The pairing of pasta with mint and Parmesan is a good one. There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb. Older cuisines use it occasionally, but it is rarely seen as a major player. In this dish, however, softened by butter and cheese, mint converts a basic but undeniably heavy combination into an easy yet complex pasta dish best described as refreshing. To the inevitable question, Can I use olive oil instead of butter? my answer is that you can, but you will completely change the nature of the dish; it won't be bad, but it won't be as good. Better, I think, to cut the butter back to two tablespoons. But because this sauce is cut with the pasta cooking water, the butter is spread nicely throughout, and it really isn't a huge amount per person.

Provided by Mark Bittman

Categories dinner, easy, quick, pastas, main course, side dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 5

Pasta With Mint and Parmesan image

Steps:

Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

Nutrition Facts : @context http, Calories 640, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 21 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 401 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

Salt and freshly ground black pepper to taste
1 pound cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti
1/2 stick butter (4 tablespoons), cut into pieces
1/2 cup chopped mint leaves
1 cup freshly grated Parmesan cheese

SPAGHETTI WITH LEMON, PARMESAN & PEAS

This super healthy vegetarian pasta dish is quick to make, and makes the most of your store cupboard ingredients

Provided by Good Food team

Categories Dinner, Lunch, Pasta, Supper, Vegetable

Time 30m

Number Of Ingredients 8

Spaghetti with lemon, Parmesan & peas image

Steps:

Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.83 milligram of sodium

Ingredients

140g spaghetti
100g frozen petits pois or garden peas
2 tsp olive oil
1small onion , finely chopped
100g low-fat soft cheese with chives and onion
1 lemon , finely grated zest
3 tbsp finely grated parmesan (or vegetarian alternative)
1 tbsp chopped fresh flatleaf parsley

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Bring a medium pot of salted water to a boil—use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
When the pasta is nearly done cooking, melt the Land O Lakes® Butter with Canola Oil in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn’t burn.
IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles—it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn’t become watery).
Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.

Fettuccine With Lemon Mint And Parmesan Recipes

LEMON SPAGHETTI

SUMMER PASTA WITH PEAS & MINT

Low fat, but high in taste - make the most of summer's pea bounty with this light pasta dish

PASTA WITH MINT AND PARMESAN

SPAGHETTI WITH LEMON, PARMESAN & PEAS

This super healthy vegetarian pasta dish is quick to make, and makes the most of your store cupboard ingredients

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