Fresh Pasta With Lemon Cream 3 Points Food

CREAMY LEMON PASTA

Steps:

• Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
• Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
• Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

LINGUINE WITH LEMON-CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

FRESH PASTA AND PEAS

Steps:

• Place peas in a saucepan with the salt, spring onions, olive oil, parsley and water.
• Cook them gently for 15 minutes.
• In the meantime,cook the tagliatelle in a separate saucepan, drain it and return it to the saucepan.
• Add the cooked peas to the tagliatelle, making sure to include the juices.
• Mix well and serve hot with grated pecorino cheese.

PASTA WITH LEMON CREAM AND PROSCIUTTO

Steps:

• Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
• Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.

PASTA W/LEMON CREAM SAUCE

Steps:

• Empty ricotta into blender or food processor, using the steel blade.
• Add salt.
• Process until all graininess disappears and ricotta has the texture of thick whipped cream.
• Flavor the mixture with lemon peel and nutmeg.
• Store in refrigerator.
• Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked in
• Add the whipped ricotta.
• Toss until pasta is well coated with the sauce.
• If desired, garnish with parmesan, fresh parsley or a few thin slices of pitted black olives.

LEMON CREAM PASTA WITH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
• Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
• Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

CREAMY LEMON PASTA RECIPE BY TASTY

Steps:

• Bring a pot of water to a boil, add some salt and 1 tbsp olive oil. Once at a rolling boil, add pasta and cook according to package directions.
• Meanwhile, in a medium saucepan over medium heat, add butter. Once butter is melted, stir in cream and turn to low, ensuring it won't burn.
• Add juice of one lemon. Add salt and pepper to taste.
• When pasta is cooked al dente, drain from water and add to cream.
• Toss pasta to evenly distribute sauce, plate, and grate as much cheese as desired over the top. Salt and pepper to taste, and serve.
• Enjoy!

LEMON-GARLIC CREAM FETTUCCINE

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.

LEMON PASTA WITH SOUR CREAM

Steps:

• Boil water and cook pasta according to package instruction.
• If using fresh pasta, it wont take 3 minutes. Set aside.
• Melt butter in a large pan.
• Saute onions till fragrant.
• Add in the minced garlic.
• When light brown, add the sour cream.
• Lower heat, add 2 T. Parmesan cheese, milk, lemon pepper, juice and zest of lemon and salt if desired.
• Simmer for 1-2 minutes only.
• Remove from heat.
• Pour over cooked pasta.
• Toss gently, add parsley and remaining 2 T Parmesan cheese. Serve with Garlic bread.