Extreme Lemon Pasta Food
LEMON PASTA
This recipe is sponsored by Target. A few years ago, we were in Florida visiting Ryan's parents on his birthday. I asked him what he wanted for dinner and he said, "lemon pasta." I had never made him lemon pasta before, so I wasn't quite sure where that came from, but it was his birthday, so I got working on it. All of us fell in love with this recipe, and it's become a part of our regular rotation.
Provided by Katie Lee Biegel
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
- While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the pasta water and bring to a low simmer. Season with salt and pepper.
- Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.
EXTREME LEMON PASTA
A very lemony pasta that can be eaten as a main meal with a salad and toasted bread, or as a side dish with chicken or seafood. It's especially delicious served with pan seared shrimp. I counted a tablespooon of lemon juice/zest as the yield from one medium lemon. So the amount can be a little under- or over if you like it really sour!
Provided by Kathy228
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta 'til almost done; remove pan from heat.
- In another pan, that the pasta will fit into later, melt the butter and olive oil. Saute minced garlic til fragant but not brown, about 5 minutes.
- Pour the cream into the pan.
- Turn heat to med-high. Bring butter and cream to a gentle boil. It may curdle but will smooth out later.
- Once boiling, add the lemon juice and zest. Turn down heat to simmer and continue stirring until reduced by almost a third. Remove sauce from heat.
- Drain the pasta; pour it into the sauce and gently toss pasta with lemon sauce.
- Grate parmesan over top, add the basil, and gently toss again.
- To serve, plate the Lemon Pasta and garnish with more parmesan and sprinkle toasted pine nuts over.
Nutrition Facts : Calories 611, Fat 28.7, SaturatedFat 11.6, Cholesterol 48.6, Sodium 262.2, Carbohydrate 69.9, Fiber 3.6, Sugar 2.3, Protein 19
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