LEMON AND PEA ALFREDO
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
- Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
- When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
- Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
- Sprinkle with the pink pepper and additional Parmesan, if desired.
SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
- Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
- While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
- When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.
FETTUCCINI WITH MUSHROOMS, PEAS AND LEMON
Simple, easy and delicious. Lemon and pasta are a great combination and this can be created really quickly. One of my favourite pasta recipes and an excellent vegetarian choice.
Provided by Kate in Katoomba
Categories < 30 Mins
Time 20m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a pan, add the garlic and chillies and cook for 2 minutes.
- Add the mushrooms and cook for a further 5 minutes until the mushrooms are soft.
- Add the lemon juice, zest and peas and turn off the heat.
- Season with salt and pepper to taste.
- Meanwhile, cook the pasta in boiling, salted water until'al dente', drain, then add the butter and the parmesan.
- Toss the mushroom mixture through the pasta, then add the parsley.
- Serve hot with extra cheese.
Nutrition Facts : Calories 529.7, Fat 22.6, SaturatedFat 8.9, Cholesterol 105.5, Sodium 187.6, Carbohydrate 63.8, Fiber 2.5, Sugar 3.8, Protein 19.4
SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE
Steps:
- For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
- Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
- For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
- Top each portion with a fried sage leaf.
PASTA WITH FRESH HERBS, LEMON AND PEAS
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
- When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams
CREAMY LEMON-MUSHROOM PASTA
This is a lovely creamy, but light, pasta dish. The lemon flavor adds a wonderful bright note to the rich sauce and earthy mushrooms. This is a great meatless entrée or side pasta dish - or add some grilled salmon, shrimp, or chicken if you'd like!
Provided by Rebekah Rose Hills
Categories Vegetarian Pasta Main Dishes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
- Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
- Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
- Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 39.6 g, Cholesterol 95 mg, Fat 32.2 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 17.2 g, Sodium 267.5 mg, Sugar 3 g
More about "fettuccini with mushrooms peas and lemon recipes"
EASY LEMONY SPRING PEA PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
4.7/5 (52)Total Time 25 minsCategory Easy Dinner, VegeterianCalories 415 per serving
- Sauté the onion and garlic in a splash of olive oil until soft and translucent then add the peas and lemon zest.
- Pour in the cream and allow to simmer for a few minutes until the sauce coats the back of a spoon easily. Add lemon juice (start by adding half first as lemons can vary and you don't want the sauce to be too acidic) and season to taste.
- Drain the pasta, reserving 1 cup of cooking water, and add the pasta to the sauce with the Parmesan.
PASTA WITH MUSHROOMS AND PEAS - FOOLPROOF LIVING
From foolproofliving.com
5/5 (3)Total Time 30 minsCategory Vegetarian PastaCalories 514 per serving
- Cook the pasta in salted boiling water according to the package instructions. Save 1 cup of the pasta water and drain the rest.
- To make the mushroom pea sauce: Heat 2 tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and cook for 3-4 minutes or until they are softened. Stir in the garlic and cook stirring constantly for 30 seconds.
- Add in the rest of the (2 tablespoons) butter and 1 tablespoon of all purpose flour. Cook, stirring constantly, for 1 minute.
- Stir in the wine and scrape the bottom bits (if there are any) as it reduces. Stir in the vegetable broth, heavy cream, thyme, salt and pepper and cook until the sauce thickens, 7-8 minutes.
BAKED FARFALLE PASTA WITH MUSHROOMS PEAS AND LEMON …
From archanaskitchen.com
PASTA WITH CREAMY MUSHROOM-PEA SAUCE - EATINGWELL
From eatingwell.com
PENNE PASTA WITH MUSHROOMS & PEAS - NO RECIPE REQUIRED
From noreciperequired.com
CREAMY MUSHROOM FETTUCCINE – MODERN HONEY
From modernhoney.com
PASTA WITH MUSHROOMS AND PEAS • FOOD FOLKS AND FUN
From foodfolksandfun.net
EASY CREAMY LEMON-GARLIC MUSHROOM PASTA - SIMPLY …
From simply-delicious-food.com
4.5/5 (56)Total Time 20 minsCategory Dinner, Easy Dinner, Pasta, VegetarianCalories 534 per serving
VEGAN | RECIPES | FOOD ON INSTAGRAM: "ALFREDO CHICKPEA …
From instagram.com
CREAMY FETTUCCINE WITH PORCINI MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
PASTA RECIPE WITH LEMON, SMOKED SALMON AND PEAS | THE …
From independent.co.uk
MUSHROOM GARLIC PASTA WITH LEMON AND PEAS - BEV COOKS
From bevcooks.com
CREAMY MUSHROOM FETTUCCINE RECIPE | MYRECIPES
From myrecipes.com
SPRING PASTA WITH CHICKEN, ASPARAGUS, AND MUSHROOMS - MAT
From makeandtakes.com
ASPARAGUS-FETA PASTA RECIPE - NYT COOKING
From cooking.nytimes.com
VEGETARIAN MUSHROOM PASTA WITH PEAS - SALIMA'S KITCHEN
From salimaskitchen.com
CREAMY VEGAN MUSHROOM AND PEA FETTUCINI - LOVE FOR FOOD
From loveforfood.ca
ONE POT LEMONY RIGATONI ALFREDO WITH MUSHROOMS AND PEAS
From blog.misfitsmarket.com
PASTA WITH MUSHROOMS AND PEAS ~ VEGAN RECIPE ~THIS WIFE COOKS™
From thiswifecooks.com
SPRING PASTA WITH LEMON, ASPARAGUS, MUSHROOMS AND PEAS
From daisybeet.com
You'll also love