LINGUINE WITH LEMON SAUCE
The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to boil.
- Heat the butter in a skillet and add the lemon zest.
- Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
- Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 108 milligrams, Sugar 2 grams, TransFat 0 grams
SESAME LEMON CRISPS
These delicate cookies are elegant and lovely for any holiday gathering. They also would be suitable for an afternoon tea. The lemon and sesame seeds make this cookie perfect for an international spread for a buffet. Impress your friends with these easy to make cookies!
Provided by CAMELLIA JEFFERY
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside.
- Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C).
- Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
- Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 65.9 g, Cholesterol 86 mg, Fat 26.8 g, Fiber 2.4 g, Protein 6.6 g, SaturatedFat 13 g, Sodium 183.6 mg, Sugar 42.9 g
LEMON LINGUINE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 18m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Fill just about the biggest pot you have with water and bring to a boil. When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil while your supposedly quick lunch gets later and later. Bring the water to the boil, cover and turn off burner.
- I tend to leave the addition of salt until the water comes to a boil a second time. But whichever way you do it, add quite a bit of salt. When the bubbling's encouragingly fierce, put in the pasta. I often put the lid on for a moment or so just to let the pasta get back to the boil, but don't turn your back on it, and give it a good stir with a pasta fork or whatever to avoid even the suspicion of stickiness, once you've removed the lid.
- Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta.
- In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then of course add more juice.
- When the timer goes off, taste to judge how near the pasta is to being ready. I recommend that you hover by the stove so you don't miss that point. Don't be too hasty, though. Everyone is so keen to cook their pasta properly al dente that sometimes the pasta is actually not cooked enough. You want absolutely no chalkiness here. And linguine (or at least I find it so) tend not to run over into soggy overcookedness quite as quickly as other long pasta. This makes sense, of course, as the strands of "little tongues" are dense than the flat ribbon shapes.
- Anyway, as soon as the pasta looks ready, remove a cup of the cooking liquid, drain the pasta, and then, off the heat, toss it back in the pot or put it in an efficiently preheated bowl, throw in the butter, and stir and swirl about to make sure the butter's melted and the pasta covered by it all over. Each strand will be only mutely gleaming, as there's not much butter and quite a bit of pasta. If you want to add more, then do; good butter is the best flavoring, best texture, best mood enhancer there is.
- When you're satisfied the pasta's covered with its soft slip of butter, then stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry (only 2 tablespoons or so - you don't want a wet mess - and only after you think the sauce is incorporated). Sprinkle over the parsley and serve now, now, now.
LEMON LINGUINE
Ann Dockendorf of Clearwater, Minnesota coats pasta with a succulent blend of lemon and herbs, then sprinkles it with Parmesan cheese. "Serve it as a versatile side dish...or dress it up with cooked chicken or ham for a delicious entree," she writes.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss.
Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
LEMON-SESAME NOODLES
This tangy, Asian-style noodle salad is great for summertime, for a quick lunch, or light supper. This dish is both egg free and dairy free, and it's from Vegetarian Times.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Make dressing: Add tahini into bowl and gradually add boiling water until smooth.
- Add remaining dressing ingredients and whisk until combined.
- Dressing can be made ahead and refrigerated for up to 3-4 days.
- Boil pasta until just tender (about 7 minutes).
- Drain pasta and rinse with cold water to stop the cooking.
- Transfer to serving bowl and drizzle with sesame oil.
- Toss to coat evenly.
- Add the dressing and mix well.
- Sprinkle with scallions, parsley, and toasted sesame seeds.
- Refrigerate or serve at room temperature.
SAMPHIRE & LEMONY SALMON LINGUINE
Juicy, salty samphire works really nicely along with the tender fish in this lemony pasta dish
Provided by Rosie Birkett
Categories Dinner, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a heavy-bottomed, non-stick frying pan or skillet. Add the preserved lemon, shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant. Pour in the wine and bubble for 1-2 mins.
- Meanwhile, bring a large pot of salted water to the boil. Add the linguine and cook following pack instructions until just al dente. Throw the samphire into the water with the linguine. Cook for 30 secs, then drain everything, reserving a few ladlefuls of the pasta water.
- Add the linguine and samphire to the frying pan with half a ladle of the pasta water. Add the salmon and lemon juice, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed. Season to taste. Divide between plates and grind over some extra black pepper. Garnish with more chopped parsley, if you like.
Nutrition Facts : Calories 554 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.3 milligram of sodium
ASIAN LINGUINE SALAD
With loads of vegetables and a delicious lemon-sesame oil dressing, this low-fat pasta toss offers guilt-free enjoyment. "The original recipe called for raw vegetables, but we think they taste so great stir fried this way," explains Pat Hilmer of Oshkosh, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions; drain and place in a large serving bowl. In a small bowl, whisk the soy sauce, water, lemon juice and sesame oil. Refrigerate 1/4 cup for dressing. Pour remaining mixture over hot linguine; toss to coat evenly., In a large nonstick skillet or wok coated with cooking spray, stir-fry carrots and red pepper in 3/4 teaspoon olive oil for 2 minutes. Add snow peas and garlic; stir-fry 2 minutes longer. Add to linguine. , Stir-fry the zucchini, bean sprouts and onion in remaining olive oil for 2 minutes; add to linguine mixture. Cover and refrigerate for at least 2 hours. Just before serving, add dressing and toss to coat.
Nutrition Facts : Calories 141 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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