LEMON PARMESAN FETTUCCINE
An easy and elegant creamy pasta dish loaded with fresh lemon.
Provided by Kit Graham
Yield 2
Number Of Ingredients 8
Steps:
- Put a pot of salted water on to boil. Meanwhile, whisk the cream, lemon zest, salt and pepper together.
- If you are using dried pasta, get it cooking right away. If you are using fresh pasta, it will cook in just 2 minutes, so hold off until the sauce has reduced.
- Pour the cream mixture into a saucepan over medium heat. Bring the cream to a steady boil, and let it reduce by half. This will take about 5 minutes. Then reduce the heat to low.
- This is the time to start cooking your fresh pasta. Before you drain the pasta, remove 2-3 tablespoons of the pasta water from the pot. This starchy water helps bind the sauce to the noodles. Drain the pasta.
- Add the pasta to the cream sauce. Stir in the lemon juice and 2 tablespoons pasta water. Increase heat to medium. Stir frequently, for two minutes. Add an extra tablespoon of pasta water if the sauce becomes too thick.
- Plate the pasta, and top with the fresh parmesan.
PASTA AL LIMONE
Pasta al limone is a simple, sublime classic Italian recipe made with just pasta noodles, lemon, Parmesan, butter, and black pepper. Fast, easy and perfect!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Bring a medium pot of salted water to a boil-use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
- When the pasta is nearly done cooking, melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn't burn.
- IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles-it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn't become watery).
- Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 337 kcal, Carbohydrate 46 g, Protein 14 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 34 mg, Fiber 1 g, Sugar 1 g
MINI SHELL PASTA WITH A CREAMY SMOKED BACON & PEA SAUCE
This bacon and pea pasta has become a quick dinner classic round mine - five minutes and it's done
Provided by Jamie Oliver
Categories Pasta Recipes Jamie's Ministry of Food Pork Pasta & risotto
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it's dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
- Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
- Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it's all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it's too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
- Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.
Nutrition Facts : Calories 674 calories, Fat 20.3 g fat, SaturatedFat 9.3 g saturated fat, Protein 33.5 g protein, Carbohydrate 85.9 g carbohydrate, Sugar 5.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
PASTA WITH MINT AND PARMESAN
The pairing of pasta with mint and Parmesan is a good one. There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb. Older cuisines use it occasionally, but it is rarely seen as a major player. In this dish, however, softened by butter and cheese, mint converts a basic but undeniably heavy combination into an easy yet complex pasta dish best described as refreshing. To the inevitable question, Can I use olive oil instead of butter? my answer is that you can, but you will completely change the nature of the dish; it won't be bad, but it won't be as good. Better, I think, to cut the butter back to two tablespoons. But because this sauce is cut with the pasta cooking water, the butter is spread nicely throughout, and it really isn't a huge amount per person.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
- Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.
Nutrition Facts : @context http, Calories 640, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 21 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 401 milligrams, Sugar 3 grams, TransFat 0 grams
LEMONY COURGETTE LINGUINE
Provided by Jamie Oliver
Categories Cheap & cheerful Courgette Fruit Cheap & cheerful
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
- Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
- Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
- Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
- Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
- Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.
Nutrition Facts : Calories 430 calories, Fat 14.5 g fat, SaturatedFat 4.4 g saturated fat, Protein 18.4 g protein, Carbohydrate 60 g carbohydrate, Sugar 6.3 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre
LEMON PARMESAN SPAGHETTI
This is one of those 'much more than the sum of its parts' recipes. It's great with a salad, perfect for vegetarians and children, and makes a wonderful side dish with chicken or seafood.
Provided by SABRINATEE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.
- Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well
- Bake 15 to 20 minutes in the preheated oven, or until heated through. Remove from oven, and add grated Parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.
Nutrition Facts : Calories 490.6 calories, Carbohydrate 45.7 g, Cholesterol 70.1 mg, Fat 29.5 g, Fiber 2 g, Protein 11.3 g, SaturatedFat 18.2 g, Sodium 113.7 mg, Sugar 2 g
LEMON-GARLIC CREAM FETTUCCINE
I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. -Anne Miller, Glenfield, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain., For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. , Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.
Nutrition Facts : Calories 518 calories, Fat 34g fat (21g saturated fat), Cholesterol 102mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
FETTUCCINE WITH SHREDDED ZUCCHINI, FRESH RICOTTA, AND LEMON ZEST
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.
Provided by Liz Neumark
Categories Cheese Dairy Garlic Herb Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Ricotta Lemon Mint Squash Zucchini Summer Healthy Noodle Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
- Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.
QUICK AND EASY LEMON SPINACH PASTA
Quick, easy and delicious, this pasta is one-pan easy , uses a no-cook sauce and ready in the time it takes to cook the pasta!
Provided by Jennifer
Categories Pasta
Time 20m
Number Of Ingredients 10
Steps:
- Fill large pot with water and add the whole lemon to the water. Remove zest from about 1/2 of the whole lemon and set the zest aside for the sauce. Add zested whole lemon to the water and bring the water with the lemon to a boil over high heat. Once boiling remove lemon and set aside to cool. Add salt to your water, then add pasta and cook to al dente according to package directions.
- Meanwhile, stir together the sauce ingredients in a small bowl. Prepare your spinach and set aside. When lemon is cool enough to handle, cut in half and juice. Pour juice through a strainer in to a small bowl, to remove seeds and pulp. Set aside.
- When pasta is cooked, before draining, remove 1 cup of the pasta water and set aside. Drain pasta well and return to the pot. Add sauce mixture and spinach to the pot with the hot pasta and with tongs, toss well until the spinach is wilted and sauce is coating the pasta. Drizzle with reserved lemon juice and toss well. If pasta seems tight (clumpy/sticking together), add a bit of your reserved pasta water to the pasta and toss to loosen it up. Season with salt and freshly ground pepper, to taste. Serve with additional freshly grated Parmesan and more freshly ground pepper.
Nutrition Facts : Calories 179 kcal, Carbohydrate 3 g, Fat 14 g, SaturatedFat 9 g, Sodium 443 mg, Fiber 1 g, Sugar 1 g, Protein 10 g, Cholesterol 37 mg, ServingSize 1 serving
PASTA WITH MINT AND PARMESAN RECIPE
If you like simpler pasta dishes, you will want to try this pasta with mint recipe! It's buttery with a touch of mint to brighten up the rich flavors.
Provided by Recipes.net Team
Categories Pasta Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook pasta until it is tender but not mushy.
- Drain pasta, reserving about ¼ cup of cooking liquid.
- Toss pasta in a warmed bowl with 2 or 3 tablespoons of cooking liquid, butter, mint, and half the cheese. Taste and adjust seasoning.
- Serve with the remaining cheese on the side.
Nutrition Facts : Calories 524.00kcal, Carbohydrate 86.00g, Cholesterol 17.00mg, Fat 8.00g, Fiber 4.00g, Protein 24.00g, SaturatedFat 4.00g, ServingSize 4.00 people, Sodium 410.00mg, Sugar 3.00g, TransFat 1.00g, UnsaturatedFat 2.00g
FETTUCCINE WITH LEMON, MINT, AND PARMESAN
The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
- Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.
LEMONY COURGETTE (ZUCCHINI) LINGUINE WITH FRESH MINT & PARME
A Jamie Oliver recipe, part of his new show that features quick recipes involving five or fewer ingredients (not counting salt, pepper, and oil). Light and delicious summer fare!
Provided by lecole54
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- 2. Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
- 3. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
- 4. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
- 5. Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
- 6. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
- 7. Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking inches.
Nutrition Facts : Calories 477.9, Fat 12.5, SaturatedFat 3.7, Cholesterol 12.5, Sodium 226.9, Carbohydrate 73.7, Fiber 5.7, Sugar 7.5, Protein 19.3
PARMESAN FETTUCCINE
Make and share this Parmesan Fettuccine recipe from Food.com.
Provided by LainieBug
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook fettuccine according to package directions and drain.
- In a large skillet, melt butter over low heat. Add fettucine and toss until coated. Sprinkle witih Parmesan cheese and pepper; toss to coat.
Nutrition Facts : Calories 341.1, Fat 19.1, SaturatedFat 11.3, Cholesterol 90.9, Sodium 277.5, Carbohydrate 32.6, Sugar 0.1, Protein 10
LEMON SPAGHETTI
Provided by Giada De Laurentiis
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
- Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
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CREAMY ONE-POT PASTA WITH PEAS AND MINT RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (43)Servings 4
- Bring a large pot filled with water to a boil over high heat. When water starts to steam, add a palmful of salt.
- When water has reached a rolling boil, add 10 oz. frozen peas. Cook until peas start to float and are tender, about 3 minutes. Using a spider or slotted spoon, transfer peas to a large bowl, allowing water to drain back into pot.
- Bring water back to a boil and add 1 lb. pasta shells, stirring once or twice with a wooden spoon to prevent sticking. Cook according to package instructions until pasta is tender but still al dente.
- While pasta is cooking, assemble your pea mixture. Start by setting aside about ¼ cup mint leaves for serving; finely chop remaining ¼ cup mint. Add chopped mint to bowl with peas.
FETTUCCINE WITH PEAS AND MINT RECIPE - BON APPéTIT
From bonappetit.com
3.6/5 (20)
- Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1 1/4 cups pasta cooking water.
- Meanwhile, heat oil in a large skillet over medium heat. Add peas, garlic, shallot, and pepper and cook, stirring, for 1 minute. Add 1 cup of the reserved pasta water; bring to a boil.
- Transfer pasta to skillet with peas and shallot. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Add butter and then Parmesan and remove pan from heat; stir and toss until melted and pasta is al dente. (Add more pasta water if sauce seems dry.) Stir and toss in mint, and season to taste with salt. Serve.
LEMON SPAGHETTI | GIADZY
From giadzy.com
4.6/5 (12)Total Time 30 minsAuthor Giada De LaurentiisCalories 817 per serving
- In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.
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PASTA WITH PROSCUITTO PEAS MINT AND LEMON
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- Bring a large pot of water to a boil over high heat, salt heavily and add the pasta. Cook until it is al dente (there should still be a slight chew to it), adding the fresh or frozen peas to the pot when the pasta is almost done. (Start checking the pasta a minute or two before the package instructions suggest it will be cooked.)
- Meanwhile, in a large bowl—ideally the one you want to serve the pasta from—add the olive oil, lemon zest and juice, sugar and pepper to taste. Mix thoroughly. Stack the mint leaves and roll like a cigar, then slice into thin strips and stir into the lemon–olive oil mixture.
- When the pasta is cooked, drain, reserving about half a cup (125 mL) of the cooking liquid. Add the drained pasta to the bowl and toss thoroughly. Sprinkle the Parmesan over the pasta and toss again, then add the prosciutto. If the mixture seems too dry, add a splash of the reserved pasta water and toss again.
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