Lemon Basil Alfredo Food

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LEMON BASIL PASTA



Lemon Basil Pasta image

Light and refreshing Lemon Basil Pasta made with staple ingredients and topped with fresh strips of basil for amazing flavor.

Provided by Julie Blanner

Categories     Entree

Number Of Ingredients 7

3 tablespoons butter
1 teaspoon garlic
½ cup lemon juice
½ cup white wine
basil (fresh, sliced thin)
parmesan (freshly grated)
1 pound pasta

Steps:

  • Bring a pot of salty water to a boil. Prepare noodles al dente.
  • In a medium saucepan over medium heat, melt butter and add garlic. Reduce to medium low heat.
  • Add lemon juice and cooking wine, stir until warm.
  • Toss with drained pasta.
  • Top with parmesan and basil.

Nutrition Facts : Calories 352 kcal, Carbohydrate 59 g, Protein 10 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 56 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

LEMON BASIL ALFREDO SAUCE



Lemon Basil Alfredo Sauce image

This creamy sauce draws on Northern Italian ideas for a summer pasta. Experiment to get the taste you want! Great on chicken. Use your favorite noodle that holds sauce.

Provided by JaneRW

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 55m

Yield 4

Number Of Ingredients 11

1 (6 ounce) package egg noodles
1 lemon, zested
½ lemon, juiced
¼ cup butter
2 cloves garlic, crushed
2 cups heavy whipping cream
1 cup grated Parmesan cheese
½ cup grated Romano cheese
¼ cup ricotta cheese
2 tablespoons chopped fresh basil, or more to taste
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain.
  • Melt butter in a saucepan over medium-low heat, about 2 minutes. Add garlic and cook until simmering, about 1 minute. Add heavy cream. Increase heat to medium and bring to a boil; simmer, stirring occasionally, until Alfredo sauce is reduced by half, about 20 minutes.
  • Slowly whisk lemon zest and juice into the Alfredo sauce to avoid curdling. Stir in Parmesan, ricotta, and Romano cheeses until melted, 2 to 3 minutes. Stir in basil, salt, and pepper; cook for 2 to 3 minutes more.
  • Pour the Alfredo sauce over the egg noodles.

Nutrition Facts : Calories 830.6 calories, Carbohydrate 40.1 g, Cholesterol 262.4 mg, Fat 67.3 g, Fiber 3.4 g, Protein 21.7 g, SaturatedFat 41.2 g, Sodium 660.5 mg, Sugar 1.2 g

SALMON WITH CREAMY ALFREDO SAUCE



Salmon With Creamy Alfredo Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 Tbsp. olive oil
1 cup chopped sweet onion
2 Tbsp. lemon juice
1 jar Bertolli® Alfredo Sauce
1 cup frozen green peas, partially thawed
8 ounces vermicelli or spaghetti, cooked and drained
4 salmon or halibut fillets (about 1lb)

Steps:

  • Season salmon, if desired, with salt and ground black pepper. Broil or grill until salmon is done. Meanwhile, heat olive oil over medium-high heat in 12-inch nonstick skillet and cook onion 5 minutes or until softened. Stir in lemon juice and bring to a boil. Stir in Sauce, peas and parsley and simmer 5 minutes. To serve, arrange salmon over hot vermicelli and top with sauce. Garnish, if desired, with additional chopped fresh parsley and finely grated lemon peel.;

CREAMY LEMON CHICKEN PASTA (ONE POT RECIPE)



Creamy Lemon Chicken Pasta (One Pot Recipe) image

Creamy Lemon Chicken Pasta with Basil & Peas. This creamy ONE pot pasta loaded with chicken, basil and peas can be ready, from prep to finish, in 30 minutes or less!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     entree     Main Course

Time 30m

Number Of Ingredients 14

1 Pound Boneless Skinless Chicken Breasts (- sliced into 3/4-1'' wide strips)
2 TBS Unsalted Butter (- DIVIDED)
1 large Shallot (- finely diced)
2 Cloves Garlic (- minced)
1 TBS All Purpose Flour
2 Cups Chicken Broth
1 ½ Cups Half-and-Half
8 ounces Linguine (- broken in half)
1 ¼ Cup Peas (- (thawed if frozen) (SEE NOTES))
1 bunch fresh Basil (- 1 large sprig left whole, the rest chiffonade (thinly sliced))
1 Lemon (- zest and juice)
½ Cup Parmesan Cheese (- grated, plus more for serving)
Kosher Salt and Fresh Ground Pepper (- to taste)
Optional Garnishes: Lemon Slices, Crushed Red Pepper Flakes

Steps:

  • Cook Chicken: Melt 1 tablespoon butter in a Dutch oven, or large straight sided skillet, over medium high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown on all sides, but not cooked through, about 4-6 minutes total. Remove chicken to a plate.
  • Saute Aromatics, then add flour: Add in the remaining tablespoon of butter. Once melted, add in the shallot and season with salt and pepper. Cook until softened, about 2 minutes. Add in the garlic* and cook until fragrant, about 1 minute. Add in the flour and cook, stirring, for another minute.
  • Add liquids, then chicken + pasta: Add in the chicken broth and half-and-half. Whisk to combine. Add back in the chicken along with the pasta and a large sprig of basil. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is al dente. Remove the sprig of basil and discard.
  • Add in the peas, lemon juice and zest. Cook for an additional minute. Stir in the parmesan and chopped basil. Taste and adjust for seasoning with salt and pepper.
  • Garnish & Serve: Garnish with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately and enjoy!

Nutrition Facts : Calories 560 kcal, Carbohydrate 51 g, Protein 40 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 998 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

GARLIC AND BASIL CHICKEN PASTA WITH ALFREDO SAUCE



Garlic and Basil Chicken Pasta With Alfredo Sauce image

This is a French dish and this is probably one of the best pasta recipes I have. It takes a fair bit of time but the prep and cook time may differ for you

Provided by Miranda L.

Categories     European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts
4 tablespoons olive oil
1 tablespoon white vinegar
splash dry white wine
1/4 cup chopped basil (can use thyme)
1/4 cup chives
5 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1.5 (16 ounce) jars alfredo sauce
1 (12 ounce) box gluten free stir fry noodles (but you can use any kind)

Steps:

  • Cut fat off of chicken. Cut chicken into bite sized pieces and set aside.
  • In a small bowl, combine olive oil, wine vinegar, basil, chives, garlic, salt, & pepper.
  • Sautee chicken in large skillet until no longer pink and nicely seared on both sides. This will take approximately 30 minutes on med-high heat with an electric stove.
  • While chicken is sauteeing, cook pasta according to package instructions. Spoon mixture from step 2 over chicken about 2 minutes before it is done cooking.
  • When pasta is done, drain in colander and place in a large (very large) bowl. Add chicken and alfredo sauce to the noodles. Use a scooper to incorporate well.
  • Serve and enjoy!

LEMON GARLIC ALFREDO SAUCE



Lemon Garlic Alfredo Sauce image

To ensure perfect Alfredo make sure you use freshly grated cheeses. The canned stuff may seize and ruin the dish. Also, when adding cheese to any sauce (or soup) you need to make sure the temperature of the sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps) and results in a less than smooth end product. Serve over your favorite pasta.

Provided by gailanng

Categories     Sauces

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

zest from 1 fresh lemon
2 lemons, juice of, fresh
1/4 cup butter
2 cups heavy cream
2 garlic cloves, minced
1 cup parmesan cheese, freshly grated
1/2 cup romano cheese, freshly grated
1 teaspoon ground black pepper
salt

Steps:

  • Zest a lemon using a zester or a fine grater; set aside.
  • Juice two lemons with a citrus reamer or juicer; set aside.
  • In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
  • Add fresh lemon juice and lemon zest.
  • Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
  • Sprinkle with black pepper and salt to taste.

BASIL LEMON PASTA SALAD



Basil Lemon Pasta Salad image

A refreshingly easy Basil Lemon Pasta Salad. This spring and summer pasta salad recipe is a lighter alternative to traditional pasta salads and easy to take to get togethers.

Provided by Julie Blanner

Categories     Side Dish

Time 17m

Number Of Ingredients 8

1 pound pasta ( {shown with campanelle})
¼ cup white wine vinegar
¼ cup olive oil
3 tablespoons lemon juice
8 cracks pepper ( or to taste)
⅓ cup pine nuts
1/2 cup parmesan (shavings)
¼ cup fresh basil (sliced thin )

Steps:

  • In a large pot of salty water, bring noodles to a boil and prepare al dente. Drain and rinse with cold water to shock pasta.
  • Meanwhile, combine white wine vinegar, olive oil, and lemon juice in a jar and shake well.
  • In a large bowl toss pasta with dressing and pine nuts. Add fresh cracked pepper, basil and parmesan flakes.
  • Refrigerate 2+ hours before serving.

Nutrition Facts : Calories 207 kcal, Carbohydrate 29 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ZUCCHINI ALFREDO SAUCE



Zucchini Alfredo Sauce image

A fresh and summery alfredo sauce with parmesan, pureed zucchini, lemon and basil!

Time 20m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
2 medium zucchini, diced
1 onion, diced
3 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1/2 cup heavy cream (or milk or broth)
1/4 cup parmigiano reggiano (parmesan cheese), grated
1 tablespoon lemon juice
salt and pepper to taste
4 tablespoons fresh basil, chopped

Steps:

  • Melt the butter in a large pan over medium heat, add the zucchini and onion and cook until tender, about 5-8 minutes.
  • Add the garlic and red pepper flakes and cook until fragrant, about a minute.
  • Transfer to a food processor or a blender, add the cream and puree before returning to the pan.
  • Melt the cheese into the sauce.
  • Add the lemon juice and season with salt and pepper to taste.
  • Remove from heat and mix in the basil.

Nutrition Facts : Nutrition Facts Calories 223, Fat 19g (Saturated 12g, Trans 0), Cholesterol 62mg, Sodium 149mg, Carbs 8g (Fiber 1g, Sugars 4g), Protein 5g Nutrition by

LEMON ALFREDO



Lemon Alfredo image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.

LEMON BASIL ALFREDO SAUCE



Lemon Basil Alfredo Sauce image

This creamy sauce draws on Northern Italian ideas for a summer pasta. Experiment to get the taste you want! Great on chicken. Use your favorite noodle that holds sauce.

Provided by JaneRW

Categories     Alfredo Pasta Sauce

Time 55m

Yield 4

Number Of Ingredients 11

1 (6 ounce) package egg noodles
1 lemon, zested
½ lemon, juiced
¼ cup butter
2 cloves garlic, crushed
2 cups heavy whipping cream
1 cup grated Parmesan cheese
½ cup grated Romano cheese
¼ cup ricotta cheese
2 tablespoons chopped fresh basil, or more to taste
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain.
  • Melt butter in a saucepan over medium-low heat, about 2 minutes. Add garlic and cook until simmering, about 1 minute. Add heavy cream. Increase heat to medium and bring to a boil; simmer, stirring occasionally, until Alfredo sauce is reduced by half, about 20 minutes.
  • Slowly whisk lemon zest and juice into the Alfredo sauce to avoid curdling. Stir in Parmesan, ricotta, and Romano cheeses until melted, 2 to 3 minutes. Stir in basil, salt, and pepper; cook for 2 to 3 minutes more.
  • Pour the Alfredo sauce over the egg noodles.

Nutrition Facts : Calories 830.6 calories, Carbohydrate 40.1 g, Cholesterol 262.4 mg, Fat 67.3 g, Fiber 3.4 g, Protein 21.7 g, SaturatedFat 41.2 g, Sodium 660.5 mg, Sugar 1.2 g

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