LEMON LEEK PASTA (VEGETARIAN)
This Lemon Leek Pasta recipe is light, healthy, and ready in 30 minutes. It's gluten free and great for a vegetarian weeknight dinner.
Provided by Christine Rooney
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Mince 4 cloves of garlic and chop 2 cups of kale or green of choice.
- Remove the dark green woody tops and hairy bottom portion of 2 large leeks and discard. Slice the lighter green portion of the leeks into thin slices. Place the leek slices in a bowl of cold water to remove any dirt if necessary. Scoop the leek slices into a strainer or colander using a slotted spoon or spider strainer. Pat the leeks dry with a towel or paper towel.
- Heat a skillet to medium and add 2 Tbsp. extra virgin olive oil. Once heated, add the garlic, leeks, and 1/4 tsp. kosher salt and pepper. Saute for 8-10 minutes, stirring often. The leeks will cook down and caramelize a bit.
- Boil a pot of water and prepare 1 package of Barilla Red Lentil Penne pasta according to package instructions. Drain and reserve 1 cup of the pasta water.
- Add the cooked pasta to the skillet along with 1 cup of reserved pasta water, the chopped kale, and another 1/4 tsp. kosher salt and pepper. Stir to combine and saute for 4-5 minutes or until the kale wilts down a bit.
- Add the zest of 2 lemons to the pasta using a microplane or small grater. Add the juice of the lemons as well. Add 1 cup of shaved or shredded Parmesan cheese to the pasta. Stir to combine and cook for another minute or so.
- To Serve: Garnish with walnuts or nut of choice along with minced basil or fresh herb of choice and another sprinkle of Parmesan cheese.Other topping ideas include capers, artichokes, or olives.
Nutrition Facts : ServingSize 2 cups, Calories 570 kcal, Carbohydrate 80 g, Protein 20 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 14 mg, Sodium 583 mg, Fiber 4 g, Sugar 3 g
ONE-POT PASTA WITH BROCCOLI AND LEMON
Less is more in this quick and easy weeknight dinner. It calls for just five main ingredients (penne, broccoli, garlic, lemon, and Parmesan) and requires minimal cleanup.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
- Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
RICOTTA, BROCCOLI & LEMON PENNE
Get three of your 5-a-day, along with vitamin C and iron, in this delicious wholemeal pasta dish with red pepper, leeks and creamy ricotta.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 27m
Number Of Ingredients 10
Steps:
- Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
- Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
- Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.
Nutrition Facts : Calories 549 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 23 grams protein, Sodium 0.1 milligram of sodium
LEMON SPAGHETTI WITH TUNA & BROCCOLI
15 minutes is all you need to whip up this fresh, light and healthy fish pasta with olives, capers and greens
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Boil the spaghetti in salted water for 6 mins. Add the broccoli and boil for 4 mins more or until both are just tender.
- Meanwhile, mix the shallots, olives, capers, tuna and lemon zest and juice in a roomy serving bowl. Drain the pasta and broccoli, add to the bowl and toss really well with the olive oil and lots of black pepper. Serve with a little extra olive oil drizzled over.
Nutrition Facts : Calories 440 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium
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- While the pasta is cooking, heat the olive oil over medium low in a skillet large enough to eventually hold all of the ingredients including the pasta.
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