Lemon And Red Pepper Pasta Food

LEMON PEPPER PASTA

Steps:

• ​Bring a large pot of water to a boil, add 2 tablespoons of salt and the linguine. Stir the pasta frequently for the first few minutes of cooking time. Cook the pasta to package directions for al dente.
• While the pasta cooks: Heat a skillet over medium heat, add the olive oil and the butter. Heat until the butter is melted and foamy.
• Lower the heat to medium-low and add the garlic. Cook for 1 minute, stirring constantly.
• Lower the heat to low and add the lemon juice, lemon zest, ¼ teaspoon of salt and the fresh ground pepper to the skillet. Stir to combine the ingredients well and cook gently for another minute or two.
• Remove the skillet from the heat and set aside until the pasta is done and drained.
• Before draining the pasta, reserve about ¼ cup of the pasta cooking water.
• Drain the pasta completely, and return it to the pot. Toss the pasta with the lemon sauce, reserved cooking water and the parsley.
• Serve the lemon pepper pasta with extra black pepper and Parmesan cheese.

ONE-POT LEMON-PEPPER CHICKEN PASTA

Steps:

• In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
• Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
• Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.

PEPPER & LEMON SPAGHETTI WITH BASIL & PINE NUTS

Steps:

• Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.
• Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.
• Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.

LEMON PEPPER PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain.
• In a small bowl, combine olive oil, lemon juice, basil and black pepper. Mix well and toss with the pasta. Serve hot or cold.

LEMON SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.
• Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.
• When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.
• Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.
• Top the plates of pasta or platter with remaining cheese, parsley and basil.

LEMON PEPPER PASTA AND ASPARAGUS

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
• Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

SPAGHETTINI WITH GARLIC AND LEMON

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.)

GARLIC LEMON SHRIMP WITH PASTA

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions, or until al dente . Before draining, reserve 1/3 cup of pasta cooking water.
• While the pasta is cooking, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the shrimp in a single layer. Sprinkle with salt and pepper.
• Cook for 2 minutes, turn the shrimp over, add the remaining tablespoon of oil, the garlic, and red pepper flakes. Stir constantly for 1 to 2 minutes.
• Add the lemon zest and white wine to the shrimp. Stir and let the wine reduce slightly. Stir in the lemon juice.
• Ladle the pasta cooking water into a large serving bowl. Drain the pasta and add to the bowl.
• Pour the shrimp with the sauce over the pasta.
• Add the Parmesan and pine nuts, if using, and toss to mix and coat.
• Serve with a drizzle of olive oil and extra red pepper flakes on each serving, if desired.

LEMON AND RED PEPPER PASTA

Steps:

• Put water for the pasta on to boil. Cook pasta al dente.
• Meanwhile, remove the stem and seeds from the pepper. Neatly dice the flesh.
• Melt the butter in a large skillet or saucepan.
• Add the pepper to the melted butter.
• Grate the rind of the lemon into the butter.
• Add one half of the lemon's juice, cream, and seasonings to taste, stirring gently. Keep the sauce warm until the pasta is ready, but do not let the sauce bubble.
• Drain pasta and toss in sauce. Serve immediately, with the parmesan.

LEMON PEPPER SAUCE

Steps:

• In a saucepan over medium heat, melt butter.
• Add minced garlic and sauté for 1 minute.
• Add lemon juice, lemon zest and black pepper. Reduce to a simmer for 3 minutes.

LEMON PEPPER CHICKEN PASTA

Steps:

• Cook penne pasta according to package directions.
• Meanwhile, heat oil in a large skillet over medium heat. Season chicken breast with salt and pepper; add to skillet. Cook until chicken is well-browned on both sides and cooked through; about 8-10 minutes. Remove chicken from skillet and set aside on a cutting board to rest.
• Add broccoli and bell pepper to skillet and cook until just starting to soften, about two minutes. Add chicken broth, turn heat to high and boil rapidly to reduce slightly. Add pasta, lemon pepper seasoning, cream and chicken to skillet. Cook 1-2 minutes longer, stirring frequently, until chicken and pasta are heated and sauce has slightly thickened. Serve immediately.

LEMON-PEPPER CHICKEN PASTA

Steps:

• Saute chicken strips in olive oil, lemon juice, lemon-pepper seasoning, and garlic in a skillet over medium-high heat until no longer pink in the centers and juices run clear, 7 to 10 minutes.
• While chicken cooks, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Toss cooked pasta with chicken, sauce from the skillet, and green onion. Garnish with fresh lemon wedges.

CREAMY LEMON PEPPER SAUCE

Steps:

• Melt butter in a large pan/skillet.
• Add garlic and allow to saute gently for 30 seconds until fragrant.
• Pour in the cream and lemon juice then add the pepper.
• Allow to come to a simmer and cook for 5 minutes until the sauce coats the back of a spoon.
• Remove from the heat and stir in the Parmesan and the parsley.
• Season to taste then add the cooked pasta.
• Toss with the reserved pasta water until the pasta is coated and creamy.
• Serve with Parmesan cheese and freshly cracked pepper.

RED PEPPER LEMON SHRIMP

Steps:

• Cook pasta in salted water till al dente. Drain well and toss with a little olive oil (to prevent it sticking together).
• While pasta cooks, in a large skillet, heat 1-1/2 T. olive oil over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan. Cook, stirring frequently, 3 minutes.
• Add wine and lemon slices to pan; increase heat to high and bring to a simmer. Cook till liquid is reduced by half (about 3 minutes). Turn off flame and add parsley and 1 T. butter, stirring till butter melts and is well distributed. Season with salt and pepper to taste.
• To serve, spread pasta on plates and top with shrimp mixture, drizzling a little sauce over each portion. Garnish with lemon wedges if desired. (You may want to warn guests not to eat the bay leaf, but the lemon slices are fair game, in my opinion, though some may prefer to remove them prior to serving).

LEMON PEPPER PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, combine the milk, cheese and salt; cook and stir over medium-low heat until cheese is melted. Drain pasta; add cheese sauce and toss to coat. Keep warm., In a nonstick skillet, saute peppers in oil for 5 minutes or until crisp-tender. Sprinkle with lemon zest and pepper; mix well. Toss with pasta mixture.

LEMON SEAFOOD PASTA

Steps:

• Cook vermicelli according to package directions. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes; cook and stir 5-6 minutes or until shrimp turns pink. Add lemon peel, lemon juice and wine; saute 1 minute. Stir in capers, olives and sun-dried tomatoes; saute 1 minute., Drain vermicelli; toss with shrimp mixture. Sprinkle with parsley; gently toss. Season with salt and pepper to taste.

ROASTED RED PEPPER PASTA

Steps:

• Heat a large pot of salted water over high heat. When it's boiling, cook the pasta according to package directions.
• Heat the olive oil in a large skillet or dutch oven. Add the onion and cook it for 5 minutes or until translucent. Then add the garlic and cook it for 30 seconds. Then add the red pepper and stir it in.
• Sprinkle the flour over the onions and stir continuously for 30 seconds. Add the milk and stir occasionally for 2 to 3 minutes or until it thickens. Then add 1/2 cup of the pasta water to the sauce and cook for another 2 minutes until the sauce thickens again.
• Remove the pot from the heat.
• Use an immersion blender or a blender to blitz the sauce so the bell pepper breaks down and the sauce is creamy. Add the sauce back to the pot.
• Add the parmesan cheese to the sauce and stir till it has melted.
• Divide the pasta between bowls and top with the optional additional parmesan and chopped basil.

CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS

Steps:

• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
• Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
• Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
• Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.