LIGHT LEMON PESTO PASTA
Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.
Provided by Baking Nana
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
- Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
- With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
- Pour sauce over spaghetti and toss to coat.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g
PESTO CREAM SAUCE
Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.
Provided by mailbelle
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
- Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
- Stir in 1/2 cup parmesan cheese until melted.
LEMON BUTTER SAUCE
This lemon garlic butter sauce is rich, flavorful, and SO easy to make! Serve it on pasta, couscous, roasted veggies, and more.
Provided by Jeanine Donofrio
Categories Component
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
- Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.
CREAMY PESTO SAUCE
You only need a handful of simple ingredients for this creamy pesto sauce, and it's ready in about 20 minutes. It's perfect for a quick dinner when you're craving pasta.
Provided by April Anderson
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Boil the pasta according to package instructions.
- While the pasta cooks, melt the butter over medium heat in a large pan. Add the cream and whisk the two together.
- Add the pesto and lemon zest and whisk to combine. Cook the sauce (don't let it boil) for a couple of minutes before adding the Parmesan cheese and parsley. Stir until the cheese melts into the sauce.
- Add the cooked pasta and toss to coat it in the sauce. Squeeze the lemon juice over the top, toss again, and serve.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 553 calories, Sugar 2.5g, Sodium 248.7mg, Fat 37.2g, SaturatedFat 19.9g, UnsaturatedFat 15g, TransFat 0.2g, Carbohydrate 44.5g, Fiber 2.2g, Protein 10.8g, Cholesterol 81.6mg
BROWN-BUTTER BUTTER BEANS WITH LEMON AND PESTO
These roasted beans are treated in much the same way as toasted gnocchi, and yield similar results: They're nicely browned on the surface, then coated in an unctuous, lemony, buttery sauce. Make sure to have your pesto and warm brown-butter sauce ready to pour onto the beans right when they come out of the oven, so that the beans remain crispy and the sauce nice and loose. For a vegetarian version, you can swap out the anchovies for some briny capers and leave out the Parmesan. The whole experience is quite rich, so serve these with some lightly cooked leafy greens.
Provided by Yotam Ottolenghi
Categories dinner, lunch, beans, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees Fahrenheit/230 degrees Celsius. Dry the butter beans very well, then spread them out onto 2 large parchment-lined baking sheets (trays). Add 2 tablespoons oil, 1/4 teaspoon salt and plenty of pepper to each baking sheet, toss gently to combine, then spread the beans in an even layer. Roast for 15 minutes, then carefully turn over the butter beans and return to the oven, swapping the positions of both baking sheets. Roast until nicely browned and crispy, another 10 to 15 minutes. Don't worry if some of the butter beans are broken or split; this lends plenty of crisp texture.
- While the beans roast, make the pesto: Add the Parmesan, parsley, scallions, lemon zest, a good pinch of salt and a generous amount of pepper to a food processor, and pulse a few times to finely chop. Add the remaining 3 tablespoons oil and blitz until combined. Transfer to a bowl, stir in 4 teaspoons lemon juice, and set aside.
- Add the butter to a large skillet and melt over medium-high heat. Once melted, cook for 4 to 5 minutes, swirling the pan occasionally, until beginning to brown and smell nutty. Add the garlic (it will bubble vigorously) and cook for 1 minute. Stir in the anchovies and cook for 30 to 60 seconds more, or until the garlic is very lightly golden. Stir in the red-pepper flakes, then remove from the heat. Stir in the remaining lemon juice.
- Using the parchment paper as a sling, transfer the roasted butter beans to a large platter or divide among plates. Pour the brown butter mixture on top. Dot with some of the pesto, and serve right away, passing the remaining pesto in a bowl alongside.
LEMON AND GARLIC BUTTER SAUCE
Lemon and Garlic Butter Sauce. This is delicious served with seafood, fish, chicken or pork. Very easy and quick to make too!
Provided by Lovefoodies
Categories International Recipes
Time 10m
Number Of Ingredients 8
Steps:
- In a small saucepan, add a small drop of olive oil and the minced garlic (and shallots if using). Cook on a low heat until soft. Then add the white wine, increase the heat to medium and let it cook for about 4 minutes until reduced by approximately 1/3 .
- Remove the pan from the heat and add the butter, stir to combine, then add the cream. Return the pan to the heat and stir until it begins to bubble. Remove from heat and add the lemon juice and dill. Stir, taste the sauce and add salt and pepper to taste.
Nutrition Facts : Calories 87 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 132 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
LEMON BUTTER SAUCE
The condiment to end all condiments, this lemon butter sauce is creamy, lemony, garlicky, thick, rich, and is the most perfect sauce ever for all the meats, seafood, and pasta. The best part? It only takes 15 minutes to make!
Provided by Tiffany
Categories Sauce / Condiment
Time 15m
Number Of Ingredients 5
Steps:
- In a medium sauce pan, melt butter over medium heat.
- Stir in garlic for 1-2 minutes til fragrant.
- Stir in lemon juice, chicken broth, and heavy cream.
- Bring sauce to a simmer. Cook 4-6 minutes til sauce thickens enough to coat the back of a spoon.
- Serve sauce over chicken, seafood, or pasta. Garnish with freshly chopped parsley and cracked black pepper if desired.
Nutrition Facts : Calories 73 kcal, Carbohydrate 2 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 42 mg, Sugar 2 g, ServingSize 1 serving
LEMON-BUTTER PESTO CREAM SAUCE
This was a tasty spur-of-the-moment creation. The sauce is sort of a hybrid between lemon-butter and carbonara. I ate it served on pasta with chicken, mushrooms, and broccoli, but it can go with any white pasta dish. Also, when I create dishes, I have a habit of eyeballing the amounts of ingredients, so the measurements are approximate.
Provided by Starrah
Categories Sauces
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon, drain, and set aside.
- Put the butter, olive oil, garlic and onion in the sauce pan, and simmer until fragrant.
- Add lemon juice, wine, and cream, and sir until smooth on low heat.
- Cut or tear bacon into small pieces, and add to the pan.
- Simmer for about 5 minute to boil off the alcohol from the wine and blend the flavors.
- Stir in grated cheese and pesto until smooth.
- Taste, and add salt and pepper to taste.
Nutrition Facts : Calories 744.6, Fat 75.1, SaturatedFat 40.8, Cholesterol 200.7, Sodium 580.1, Carbohydrate 7.8, Fiber 0.3, Sugar 1.2, Protein 10.3
SALMON PASTA IN LEMON GARLIC CREAM SAUCE
Salmon Pasta bathed in a creamy lemon pesto sauce is irresistibly delicious and on your table in 30 minutes! It is decadence in a bowl perfect for date night or Valentine's Day but easy and quick enough for every day! Roast the salmon while you whisk together the easy-to-make sauce then toss it all together-then drool. The resulting Salmon Pasta with its tender, buttery chunks of salmon enveloped in decadently creamy sauce spiked with garlic, lemon juice and pesto truly tastes better than the finest restaurant at a fraction of the price and did I say less than 30 minutes already?
Provided by Jen
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F. Cook pasta in salted water according to package directions until al dente. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
- Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don't cover); place on a baking sheet. Rub salmon with seasonings, drizzle with lemon juice then top with butter.
- Line the remaining pan with foil (optional for easy cleanup). Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and easily flakes with a fork.
- Meanwhile, melt butter in olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring for 1 minute.
- Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.
- Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or lemon juice to taste.
PESTO BUTTER SALMON
This tasty and easy baked salmon recipe is rich, decadent and satisfying. It's slathered in our homemade walnut pesto recipe, butter, and is ready in under 20 minutes. Drizzle with fresh lemon juice, add a pinch of red pepper flakes, then top with some fresh lemon, tomatoes and basil for a refreshing and balanced touch to this rich salmon dish.
Provided by Briana
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Drizzle lemon juice over top of the salmon, season with salt, pepper and red pepper flakes on both sides.
- In a separate container, combine olive oil, pesto, lemon zest and softened butter. Mix well. Transfer salmon to a prepared baking sheet. Place the buttery pesto sauce over salmon until completely covered.
- Bake for 8-10 minutes until an instant read thermometer reaches 145°F. The buttery pesto sauce will melt off the sides, we like to drain it off into a separate container and serve with the salmon later. Plate the salmon with lemon slices, fresh basil, tomatoes and drizzle the remaining sauce over top.
- Store leftovers in an airtight container in the fridge for up to 3 days. Do not reheat, simply enjoy leftovers cold.
Nutrition Facts : Calories 691 kcal, Carbohydrate 2 g, Protein 38 g, Fat 59 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 160 mg, Sodium 843 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 21 g, ServingSize 1 serving
CHICKEN AND PASTA WITH LEMON PESTO
Steps:
- Enjoy.
Nutrition Facts : Calories 808 kcal, Carbohydrate 38 g, Cholesterol 156 mg, Fiber 5 g, Protein 46 g, SaturatedFat 19 g, Sodium 603 mg, Sugar 5 g, Fat 52 g, ServingSize 6 servings, UnsaturatedFat 0 g
LEMON BUTTER SAUCE
Provided by Food Network
Number Of Ingredients 11
Steps:
- Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
More about "lemon butter pesto cream sauce food"
CREAMY LEMON BUTTER SAUCE RECIPE - SUNDAY SUPPER …
From sundaysuppermovement.com
4.8/5 (32)Calories 546 per servingCategory Sauce
5 MINUTES LEMON BUTTER SAUCE 3 WAYS - RECIPES FROM A PANTRY
From recipesfromapantry.com
Ratings 10Calories 61 per servingCategory Sauce
CREAMY CHICKEN PESTO PASTA WITH SUN DRIED TOMATOES | TASTY ...
From tastykitchen.com
5/5
RECIPE: GREEN GARLIC PESTO PASTA WITH BUTTER LETTUCE SALAD ...
From blueapron.com
3.4/5 Total Time 40 minsCuisine ItalianCalories 750 per serving
CREAMY PESTO PASTA WITH GARLIC BUTTER SHRIMP | TASTY ...
From tastykitchen.com
5/5
10 BEST LEMON BUTTER CREAM SAUCE RECIPES - YUMMLY
From yummly.com
10 BEST CREAMY LEMON BUTTER SAUCE RECIPES - YUMMLY
From yummly.com
SAUTéED HALIBUT WITH LEMON-PESTO BUTTER - FISH ALASKA MAGAZINE
From fishalaskamagazine.com
Cuisine American, ItalianCategory MainServings 6Total Time 30 mins
- Combine the butter, pesto, basil, shallots, and lemon zest in a small saucepan over low heat, stirring until the butter is melted and all is well blended.
- Heat a large cast-iron pan over medium-high heat. Sprinkle the halibut evenly on both sides with the salt and pepper. Coat the pan with butter. Once melted, add the halibut and cook for five minutes on each side. Test doneness by cutting into the center of a fillet with a knife. The fish should flake apart and appear opaque white, not translucent. Pour the lemon-pesto butter over the fish before serving.
CREAMY LEMON PESTO COD WITH ASPARAGUS | THEFITFORK.COM
From thefitfork.com
Ratings 1Category Dinner, Entree, Main DishServings 2Total Time 20 mins
- Add fish on top of cream sauce, season lightly with salt and pepper. Nestle trimmed asparagus around filets.
BASIL PESTO BUTTER - SWIRLS OF FLAVOR
From swirlsofflavor.com
5/5 (1)Total Time 5 minsCategory CondimentCalories 24 per serving
LEMON BASIL PESTO SAUCE - EATING EUROPEAN
From eatingeuropean.com
5/5 (4)Total Time 15 minsCategory SauceCalories 117 per serving
- In a blender or food processor add basil leaves, garlic, pine nuts, lemon zest, lemon juice, salt and pepper and pulse until nicely chopped;
- At the end add Parmesan Cheese and pulse until just incorporated (don't over-mix it at this point). Enjoy with your favorite pasta, chicken or fish.
BAKED SALMON WITH LEMON BUTTER CREAM SAUCE - CHEFJAR
From chefjar.com
Reviews 2Calories 261 per servingCategory Salmon Recipes
- Place salmon fillets into the skillet, pour the mixture over salmon fillets and rub. Season with ground black pepper and salt. Bake for 10-15 minutes in the preheated oven.
- In the meantime, melt butter in a medium saucepan over low-medium heat. Add the minced garlic and saute until fragrant, about 20 seconds.
PAPPARDELLE WITH CREAMY RICOTTA PESTO - FOODTASIA
From foodtasia.com
Ratings 20Category Main CourseCuisine ItalianTotal Time 20 mins
- Boil the pasta in salted water until al dente. The water should be as salty as sea water. I use about 2 tablespoons.
- In the bowl of a food processor, combine basil, olive oil, pine nuts, minced garlic, optional lemon juice, and salt to taste. Process until creamy.
- Combine basil, pine nuts, minced garlic, and salt to taste (coarse is better in the mortar). Using the pestle with a rotary, grinding motion, grind the ingredients into a paste against the sides of the mortar.
- Toss the Ricotta Pesto with the hot, buttered pasta, adding reserved pasta water as necessary to make a sauce that clings to the pasta. I stir about ½ cup of the reserved water into the pesto before adding to the pasta. Salt as needed to taste.
LEMON BUTTER SAUCE FOR LOBSTER RAVIOLI - CHEFJAR
From chefjar.com
Cuisine AmericanCategory Sauce RecipesServings 4Total Time 20 mins
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions or until al dente. Drain the ravioli.
- Heat a large skillet over medium heat. Add the butter. Once the butter is melted, add the garlic and cook until the butter begins to brown, about 3-4 minutes. Reduce the heat, add the chicken stock ( wine) and lemon juice.Season with salt and pepper. Simmer for 2-3 minutes or until the sauce reduces slightly.
CAJUN GARLIC BUTTER SHRIMP WITH CREAMY PESTO PASTA. - HALF ...
From halfbakedharvest.com
4.6/5 (157)Total Time 35 minsServings 6Calories 516 per serving
PASTA IN A PESTO BASIL CREAM SAUCE RECIPE - DELISHABLY
From delishably.com
Estimated Reading Time 2 mins
PESTO SALMON (VIDEO) - SIMPLY HOME COOKED
From simplyhomecooked.com
Ratings 1Calories 544 per servingCategory Main Course
CREAMY LEMON RICOTTA GNOCCHI WITH PISTACHIO PESTO - THE ...
From theoriginaldish.com
LEMON BUTTER PESTO CREAM SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
VEGAN CRISPY TOFU WITH LEMON DILL CREAM SAUCE : VEGETARIAN ...
From reddit.com
LEMON PESTO CREAM SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LEMON PESTO CREAM SAUCE - COOKEATSHARE
From cookeatshare.com
HERBED SUN DRIED TOMATO AND BACON BISCUITS WITH LEMON ...
From bellasunluci.com
LEMON-BUTTER PESTO CREAM SAUCE RECIPE - FOOD.COM
From pinterest.com
CREAMY LEMON-PESTO CHICKEN & LINGUINE - RECIPES | PAMPERED ...
From pamperedchef.ca
CREAMY WHITE BEAN LEMON PESTO ORZO SOUP. - HALF BAKED HARVEST
From halfbakedharvest.com
SHRIMP LINGUINI WITH PESTO CREAM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON RECIPES | COOKING LIGHT
From cookinglight.com
SHRIMP WITH PESTO CREAM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE CREAMY PESTO SAUCE WITH CREAM CHEESE ...
From foodrecipestory.com
LEMON BASIL PESTO AND GARLIC CREAM SAUCE - COOKEATSHARE
From cookeatshare.com
LEMON PESTO RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
PESTO PASTA ALLA VODKA - LEMON STRIPES
From lemonstripes.com
LEMON BUTTER PESTO CREAM SAUCE RECIPES
From tfrecipes.com
LEMON PESTO CREAM SAUCE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love