LIGHT LEMON PESTO PASTA
Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.
Provided by Baking Nana
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
- Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
- With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
- Pour sauce over spaghetti and toss to coat.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g
LEMON TOFU SPAGHETTI
Make and share this Lemon Tofu Spaghetti recipe from Food.com.
Provided by yourmindisaradio
Categories Spaghetti
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Marinate tofu in the juice of the lemons while preparing the rest of the sauce.
- Add some zest to the juice as well.
- Be sure that all of the tofu absorbs some lemon juice.
- Combine tomatoes, oil, parsley, green onion, and basil; cook 5-7 minutes.
- Add the tofu and about half of the lemon juice to the tomatoes and onion with pepper; cook 5-7 minutes.
- Serve over pasta.
Nutrition Facts : Calories 453.3, Fat 10.5, SaturatedFat 1.5, Sodium 233.7, Carbohydrate 78.1, Fiber 7.2, Sugar 5.9, Protein 16.6
LEMON SPAGHETTI
This is a fantastic pasta- it has a strong lemon flavor plus a kick of spice from the red pepper flakes! It's a Rachel Ray recipe & she served it alongside fish.
Provided by accidental glutton
Categories Lemon
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.
- Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.
- When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.
- Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.
- Top the plates of pasta or platter with remaining cheese, parsley and basil.
Nutrition Facts : Calories 709.4, Fat 28.4, SaturatedFat 12.1, Cholesterol 55.2, Sodium 358.6, Carbohydrate 89.5, Fiber 3.9, Sugar 4, Protein 23.5
ONE-POT LEMON RICOTTA SPAGHETTONI
Move over spaghetti: Your wider cousin, spaghettoni, is moving up the trending charts. Though only slightly thicker than regular spaghetti, the extra width helps it soak up the flavors of the sauce--in this case tangy lemon juice and fragrant scallions and garlic. This dish is cooked in just one pot (no need to bring water to a boil beforehand!), so it's a super quick and easy choice for weeknights. We top it off with creamy ricotta, salty Parmesan and bitter lemon zest for a bold but balanced finish.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large heavy-bottomed pot (an oval Dutch oven or round braiser works well here, but any large pot will do) over medium-high heat. Add the scallion whites, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and starting to caramelize, 3 to 4 minutes. Add the oregano, crushed red pepper flakes and garlic and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
- Add the lemon juice, 5 1/2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot, scraping up any brown bits that may have formed on the bottom. Put the spaghettoni in the pot and spread it out as much as you can. Bring the water to a boil and cook, stirring frequently to make sure the pasta doesn't stick to the bottom of the pot, until the pasta is al dente, the mixture looks creamy and starchy and almost all of the water is evaporated, 10 to 12 minutes.
- Turn off the heat and stir in the Parmesan, ricotta and lemon zest until the cheeses have melted and the sauce is very creamy, about 1 minute. Divide the pasta into 4 bowls and garnish each with scallion greens and a few more cracks of black pepper.
LEMON SPAGHETTI
This pasta recipe is a prime example of less is more. Fresh lemon juice and finely grated zest are quickly tossed with hot spaghetti, butter, olive oil and pasta cooking water to make a bright and velvety sauce. We finish it with Parmesan and black pepper for a simple, comforting weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente.
- Meanwhile, combine the olive oil and lemon zest and juice in a large skillet. When you are about to drain the spaghetti, turn the heat under the skillet to medium. Reserve 1 cup pasta-cooking water, then drain the spaghetti and transfer to the skillet. Add 3/4 cup of the reserved cooking water and toss to combine. Add the butter and cook, tossing quickly, until the sauce glazes the spaghetti, about 30 seconds; add more cooking water a few tablespoons at a time if the spaghetti seems dry. Add the parmesan and toss to melt; season with salt.
- Divide the spaghetti among bowls. Top generously with more Parmesan and coarse pepper.
Nutrition Facts : Calories 590, Fat 29 grams, SaturatedFat 14 grams, Cholesterol 54 milligrams, Sodium 425 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Sugar 2 grams, Protein 15 grams
ONE-POT MEATY SPAGHETTI
I used to help my mom make this when I was growing up, and the recipe stuck. It was a beloved comfort food at college, and is now a weeknight staple for my fiance and me. -Kristin Michalenko, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes. Stir in sugar and seasonings. Add tomatoes, tomato sauce, water and 1/4 cup parsley; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Stir in spaghetti, a little at a time; return to a boil. Reduce heat to medium-low; cook, uncovered, until spaghetti is al dente, 8-10 minutes, stirring occasionally. Stir in cheese. Sprinkle with additional parsley.
Nutrition Facts : Calories 292 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 737mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges
More about "lemontofuspaghetti recipes"
FRUTTI DI MARE RECIPE - SEAFOOD SPAGHETTI
From ciaoflorentina.com
LEMON SPAGHETTI - LIGHT AND DELICIOUS! | MOM ON …
From momontimeout.com
LEMON SPAGHETTI | GIADZY
From giadzy.com
LEMON SPAGHETTI WITH SPINACH (ONE POT) - VEGAN HEAVEN
From veganheaven.org
19 BEST PASTA SIDE DISHES - THE SPRUCE EATS
From thespruceeats.com
I TRIED THE PASTA QUEEN’S LEMON TEMPTRESS PASTA AND IT'S ... - KITCHN
From thekitchn.com
LEMON SPAGHETTINI - THE WASHINGTON POST
From washingtonpost.com
LECHON | TRADITIONAL PORK DISH FROM PHILIPPINES | TASTEATLAS
From tasteatlas.com
SPAGHETTI | ALLRECIPES
From allrecipes.com
LEMOND FOOD
From lemondfood.ca
LEMON PASTA RECIPE {NO BUTTER OR CREAM} - FEELGOODFOODIE
From feelgoodfoodie.net
LEMON SPAGHETTI - CLAIRE K CREATIONS
From clairekcreations.com
FILIPINO SPAGHETTI - LOVE, FILIPINO FOOD
From lovefilipinofood.com
LEMON TOFU SPAGHETTI RECIPE - WEBETUTORIAL
From webetutorial.com
35 SPAGHETTI RECIPES | MYRECIPES
From myrecipes.com
PASTA AL LIMONE (LEMON PASTA) AFTER SANDRO FIORITI - IMPROVISED LIFE
From improvisedlife.com
SPAGHETTI PANGRATTATO - THE LEMON APRON
From thelemonapron.com
MOMS SPAGHETTI
From momsspaghetti.com
CREAMY ZESTY LEMON SPAGHETTI | DELICIOUS FOOD, SIMPLE …
From gatherandfeast.com
LEMON & CRAB SPAGHETTI – LA BOîTE
From laboiteny.com
LIFEAFTER FOOD RECIPES AND INGREDIENTS - TOUCH, TAP, PLAY
From touchtapplay.com
MOSCHARI LEMONATO (LEMONY VEAL) - KOPIASTE..TO GREEK HOSPITALITY
From kopiaste.org
FILIPINO-STYLE SPAGHETTI - KAWALING PINOY
From kawalingpinoy.com
LEMON SPAGHETTI {20-MINUTE MEAL!} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SPAGHETT ABOUT IT - HOME - FACEBOOK
From facebook.com
HIGH PROTEIN FOODS: 16 FOODS FOR HIGH PROTEIN MEALS
From healthline.com
TOP 10 ILOCANO FOODS YOU MUST TRY (AND HOW TO COOK IT)
From visitilocandia.com
SPAGHETTI: ONE OF MY FAVORITE THINGS TO EAT - NOGARLICNOONIONS
From nogarlicnoonions.com
10 PLACES TO GET FRESH PASTA IN TORONTO - BLOGTO
From blogto.com
LEMON ZUCCHINI SPAGHETTI | GIADZY
From giadzy.com
4 WAYS TO MAKE SPAGHETTI - WIKIHOW
From wikihow.com
SPAGHETTI WITH LEMON PESTO - CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
LEMON SPAGHETTI - FOOD NETWORK
From foodnetwork.co.uk
LEMON TOFU SPAGHETTI
From champsdiet.com
PUGLIA'S “KILLER” SPAGHETTI - LA CUCINA ITALIANA
From lacucinaitaliana.com
SPAGHETTI AL LIMONE (CREAMY LEMON SPAGHETTI) - FOOD NOUVEAU
From foodnouveau.com
MENU
3 PLEASANTLY ZESTY LEMON PASTA IDEAS - LA CUCINA ITALIANA
From lacucinaitaliana.com
TOFU: NUTRIENTS, BENEFITS, DOWNSIDES, AND MORE - HEALTHLINE
From healthline.com
LEMON-BASIL SPAGHETTI - RASA MALAYSIA
From rasamalaysia.com
SICILIAN FAST FOOD: LEMON SPAGHETTI - CRUMBS ON THE TABLE
From crumbsonthetable.co.uk
WHAT IS MCSPAGHETTI AND WHY IS IT TRENDING? | THE SUN
From thesun.co.uk
You'll also love