Lemon Lime 3 Herb Pasta 6 Food

LEMON-LIME 3-HERB PASTA

Steps:

• Bring a pot of lightly salted water to a boil. Cook the rotini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta.
• Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, cilantro, and sage through the pasta until evenly mixed. Serve hot.

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.

LEMON HERB MEDITERRANEAN PASTA SALAD

Steps:

• Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.
• While pasta is boiling, prepare your dressing. Whisk together all of the marinade/dressing ingredients in a large jug.
• Add all of the salad ingredients into the salad bowl along with the pasta, and drizzle with the dressing. Toss all of the ingredients together until everything is coated evenly in dressing. Season with extra salt and pepper, if desired.
• Serve immediately.

LEMON BUTTER HERB PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
• Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.

SIMPLE LEMON-HERB ROASTED SALMON

Steps:

• Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
• Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
• Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

LEMON + HERB GARLIC PARMESAN KALE PASTA

Steps:

• To begin, cook pasta according to packaging. NOTE: rigatoni pasta doesn't take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so-'al dente').
• Over medium-high heat, melt 2 Tbsps of unsalted butter in a 10-inch skillet.
• Once heated, melt the remaining 1 Tbsp of butter and add minced garlic sauté frequently about 1 minute until translucent and fragrant.
• Add in the seasonings and stir together until well combined. Add in the kale and cook until the kale becomes wilted, about 2-3 minutes.
• Stir in the lemon juice, white cooking wine, chicken stock, and grated cheese until combined and sauce begins to bubble, about 3-4 minutes. Add in the cooked pasta and stir until pasta is well coated.
• Remove from heat and serve with additional grated parmesan, if desired.
• Bon Appetit!

PASTA WITH LEMON HERB YOGURT SAUCE

Steps:

• Set the yogurt in a sieve set over a bowl to strain and come to room temperature, about 1 hour.
• Fill a large pot with water and bring to a boil. Season generously with salt. Add fettuccine and cook until al dente, about 2 minutes less than the box instructions. Drain, reserving 1 cup pasta water.
• Combine feta, yogurt, garlic, lemon zest and juice, olive oil and half the herbs in a large bowl, then season with salt and pepper. Mix until well blended.
• Add the hot cooked pasta and toss to coat. Add some pasta water until sauce is at desired consistency. Taste and adjust seasoning. Transfer to serving bowls and garnish with Pecorino-Romano and the remaining chopped herbs.

LEMON-LIME 3-HERB PASTA

Steps:

• Bring a pot of lightly salted water to a boil. Cook the rotini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta.
• Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, cilantro, and sage through the pasta until evenly mixed.
• Serve hot.

HERB AND LEMON SAUCE FOR SHRIMP AND PASTA

Steps:

• Cook pasta according to package directions only until just al dente; drain; set aside.
• Melt the butter in a large, heavy skillet (I love making this in my wok!). Add lemon zest, garlic, red pepper flakes, basil and oregano; saute over medium heat 2 minutes.
• Add shrimp and saute until opaque, about 4 minutes. Note that shrimp should almost be fully cooked at this stage, but not completely, so don't overcook this step or shrimp will be tough.
• Add parsley, green onions, salt and pepper, and cook 1 minute longer.
• Stir in lemon juice and cook another minute, then add the cooked pasta and parmesan cheese; toss well and serve immediately.
• Serve with additional parmesan cheese, if desired.

LEMON-LIME 3-HERB PASTA [6]

Steps:

• Bring a pot of lightly salted water to a boil. Cook the rotini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta. Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, cilantro, and sage through the pasta until evenly mixed. Serve hot.

LEMON-LIME 3-HERB PASTA

Steps:

• Bring a pot of lightly salted water to a boil. Cook the rotini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta.
• Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, cilantro, and sage through the pasta until evenly mixed. Serve hot.