LEMON PASTA
This has a hint of lemon and makes a great side-dish to any meal, especially chicken. It has a little garlic, olive oil, and Parmesan cheese. Yummy! This is especially good served with Recipe #227310.
Provided by Mimi in Maine
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta and drain.
- While the pasta is cooking, in a large skillet, saute parsley, lemon peel and garlic in oil till garlic is tender (be careful not to burn the garlic).
- Add the drained pasta to the skillet.
- Sprinkle with lemon juice, salt, and pepper.
- Top with Parmesan cheese.
Nutrition Facts : Calories 433.7, Fat 23.5, SaturatedFat 4.4, Cholesterol 7.3, Sodium 423.8, Carbohydrate 44.9, Fiber 2.2, Sugar 1.5, Protein 10.9
LEMON PEPPER TENDERLOIN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside.
- For the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 1 to 2 minutes under the recommended time. Reserve 2 cups of the pasta water. Drain the pasta and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the tenderloin with 1 tablespoon of the lemon pepper seasoning. Add the steak to the skillet and cook, stirring as needed, until desired doneness, 4 to 5 minutes for medium rare. Remove to a plate and return the skillet to the heat.
- Add 1 1/2 cups of the reserved pasta water to the skillet. Add the remaining lemon pepper seasoning, the pasta and remaining 6 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Divide the pasta into bowls. Top with the steak and garnish with the parsley. Serve with more Parmesan on the side.
LEMON SPAGHETTI
Provided by Giada De Laurentiis
Time 18m
Yield 6 servings
Number Of Ingredients 7
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.
LEMON SEAFOOD PASTA
This recipe can also be made with fish fillets. Pairs well with Gallo Family Vineyards Chardonnay.
Provided by Taste of Home
Time 30m
Yield 3-4 servings.
Number Of Ingredients 14
Steps:
- Cook vermicelli according to package directions. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes; cook and stir 5-6 minutes or until shrimp turns pink. Add lemon peel, lemon juice and wine; saute 1 minute. Stir in capers, olives and sun-dried tomatoes; saute 1 minute., Drain vermicelli; toss with shrimp mixture. Sprinkle with parsley; gently toss. Season with salt and pepper to taste.
Nutrition Facts :
LEMON & GREENS PESTO PASTA
Prep, cook and serve this quick and easy lemon and green veg pasta in just 15 minutes. It's perfect for busy days, and will be loved by the whole family
Provided by Shivi Ramoutar
Categories Dinner
Time 15m
Number Of Ingredients 11
Steps:
- Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.
- Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.
- Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.
Nutrition Facts : Calories 647 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
LEMON BUTTER PASTA SAUCE
Make and share this Lemon Butter Pasta Sauce recipe from Food.com.
Provided by Chesska
Categories Low Protein
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put a skillet over medium heat. Drop in the butter, zest, lemon juice and garlic.
- Melt, blend and stir all the ingredients together.
- Toss with pasta and serve with chicken, veggies or just top with poppy seeds.
ROASTED LEMON PASTA
Pasta like you've never had it before with roasted lemons.
Provided by Sunaina
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Wrap lemons in aluminum foil.
- Place lemons in the preheated oven and roast until tender, about 30 minutes.
- While lemons are roasting, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and set aside.
- Remove lemons from the oven and let cool slightly. Remove foil, slice each lemon in half, and squeeze roasted lemon pulp into a bowl.
- Heat oil in a large skillet. Add garlic and cook until fragrant, about 1 minute. Add lemon pulp and cook for 2 to 3 minutes. Add cooked pasta, basil, salt and pepper; toss well. Serve hot.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 45.2 g, Fat 11.3 g, Fiber 6.8 g, Protein 11 g, SaturatedFat 1.4 g, Sodium 66.4 mg, Sugar 1 g
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