Pepperoni Pasta With Lemon And Garlic Recipes

Steps:

• In large skillet, cook garlic in olive oil until golden.
• Add lemon juice, bouillon and pepper.
• Cook and stir until bouillon dissolves.
• In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.

Steps:

• Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
• While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
• Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)

Steps:

• Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well., In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer., Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce.

Steps:

• Cook the penne according to the package directions.
• In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes.
• Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
• Add the drained pasta and toss, garnish with parmesan cheese.

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
• If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
• Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
• Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

Steps:

• Cook and drain pasta; set aside, keeping warm.
• In a large skillet melt margarine; sauté mushrooms and pepperoni. Drain off fat.
• Stir in spinach till wilted, about 1 minute.
• Add pasta, basil and lemon juice with 1/2 of the cheese.
• Toss together and serve sprinkled with remaining cheese.