Gremolata Sauce For Pasta Recipes

GREMOLATA PRAWN PASTA

Plump juicy prawns, pesto-style Italian parsley and lemon sauce 'gremolata' are perfect partners when teamed with pasta

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 9

Gremolata prawn pasta image

Steps:

Cook the pasta in a large pan of salted boiling water following pack instructions until al dente.
Meanwhile, make the gremolata. In a food processor (or by hand), finely chop the garlic with the zest, parsley (include the stalks) and rocket. Season generously, add the oil and lemon juice, and mix to make a juicy paste. Set aside.
Melt the knob of butter with a small splash of oil in a frying pan, add the prawns and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more until the prawns are cooked.
Drain the pasta and return to the pan. Add the gremolata and the chilli prawns, toss well to coat and check the seasoning. Divide

Nutrition Facts : Calories 625 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.6 milligram of sodium

Ingredients

175g tagliatelle
1 large garlic clove
zest 1 lemon and juice ½
small bunch parsley
large handful rocket
50ml extra-virgin olive oil , plus a splash extra for frying
knob of butter
200g peeled raw prawn
good pinch chilli flakes

PASTA WITH MUSHROOMS AND GREMOLATA

This savory pasta is just one idea for gremolata, a pungent mixture of garlic, lemon zest and parsley. It's terrific with the sautéed mushrooms and makes a great condiment for a variety of roasted vegetables.

Provided by Martha Rose Shulman

Categories dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Pasta With Mushrooms and Gremolata image

Steps:

To make the gremolata, place the minced garlic, parsley and lemon zest in a mound and chop them together with a chef's knife. Set aside.
Begin heating a large pot of water for the pasta. Meanwhile, heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon of the olive oil, and when it's hot, add the mushrooms. Sear the mushrooms, stirring with a wooden spoon or tossing in the pan, until they are lightly browned and begin to sweat. Add the salt and the white wine and continue to cook, stirring or tossing the mushrooms in the pan, until the wine has just about evaporated and the mushrooms are glazed, about 5 minutes.
Add the remaining tablespoon of oil and the gremolata and pepper. Cook, stirring, until fragrant, about 1 more minute. Taste and adjust salt. Keep the mixture warm while you cook the pasta.
When the water comes to a rolling boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Before draining, remove 1/2 cup of the pasta cooking water. Add 1/4 cup of it to the mushrooms and stir together.
Drain the pasta and toss with the mushrooms in a large pasta bowl or in the pan. If it seems dry, add 2 to 4 tablespoons of the reserved cooking water. Serve with Parmesan cheese if desired.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 572 milligrams, Sugar 4 grams

Ingredients

2 plump garlic cloves, finely minced
1/2 cup finely minced flat-leaf parsley
1 tablespoon finely chopped lemon zest
2 tablespoons extra virgin olive oil
1 pound cultivated or wild mushrooms, like shiitakes, chanterelles or oyster mushrooms, or a combination, trimmed and quartered if small, cut in thick slices if large
Salt to taste
2 tablespoons dry white wine
Freshly ground black pepper
12 ounces fettuccini or farfalle
1/4 to 1/2 cup pasta cooking water, to taste
1/4 to 1/2 cup freshly grated Parmesan (optional)