LEMONY CACIO E PEPE
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.
- Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.
LEMON PEPPER ACINI DI PEPE
Provided by Melissa Roberts
Categories Pasta Side Dinner Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 (side dish)
Number Of Ingredients 6
Steps:
- Cook acini di pepe in a 4-quart pot of boiling salted water (2 teaspoons salt for 3 quart water) until al dente. Reserve 1 cup cooking water, then drain pasta.
- Melt butter in same pot with oil. Remove from heat and stir in pasta, cheese, zest, pepper, 1/2 teaspoon salt, and 1/2 cup cooking water (add more to moisten if necessary).
ACINI DE PEPE WITH SPINACH AND FETA
Categories Cheese Pasta Side Vegetarian Quick & Easy Feta Spinach Spring Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 9
Steps:
- Cook pasta in a 4- to 6-quart pot of boiling salted water , uncovered, stirring occasionally, until al dente, then drain well in a coarse-mesh sieve. Transfer to a bowl and keep warm, covered.
- Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, red pepper flakes, and scallions, stirring occasionally, until garlic is golden, about 2 minutes. Add spinach and cook, stirring, until heated through, about 4 minutes.
- Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.
ACINI DI PEPE WITH LEMON BUTTER AND ZUCCHINI
Make and share this Acini Di Pepe With Lemon Butter and Zucchini recipe from Food.com.
Provided by dicentra
Categories European
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the pasta in plenty of boiling salted water. Drain.
- Add the lemon juice, butter, zucchini and zest to the pasta. Stir gently. Serve hot.
Nutrition Facts : Calories 212.3, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 44.7, Carbohydrate 33, Fiber 1.6, Sugar 1.3, Protein 5.8
ACINI DI PEPE WITH ZUCCHINI AND PEPPERS
Make and share this Acini Di Pepe With Zucchini and Peppers recipe from Food.com.
Provided by chia2160
Categories Peppers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- bring a pot of water to a boil, add acini di pepe and some salt, cook according to package directions until al dente, drain.
- mix with 1 tbsp olive oil and set aside.
- heat remaining oil in a skillet.
- add carrots and onion, cook for 8 minutes.
- add garlic, zucchini and peppers, season with salt and pepper to taste, saute 5 minutes.
- add wine and scrape up any brown bits.
- add the pasta to the pan and stir, combining everything.
- remove pan from heat, stir in parsley, oregano, romano cheese. season with salt and pepper, serve.
Nutrition Facts : Calories 391.8, Fat 12.8, SaturatedFat 2.6, Cholesterol 5.5, Sodium 84.7, Carbohydrate 55.5, Fiber 3.8, Sugar 4.9, Protein 11.4
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