LEMON-PEPPER FETTUCCINE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
- Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.
- Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.
TAGLIATELLE WITH A LEMON PORK RAGù
Authentic Italian tagliatelle with a lemon pork ragù
Provided by Carmelita Caruana
Categories Lunch, Main course, Pasta, Supper, Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Peel the garlic cloves, cut in half lengthways and remove the green shoot at the centre. Gently warm the garlic and oil in a large frying pan (big enough to toss the pasta in later). As it starts to colour, take off the heat and let the garlic infuse for 5 minutes, then discard it.
- Tip the onion and celery into the garlic scented oil, sprinkle with a little salt and return to a gentle heat. Let them soften, without colouring, for 8-10 minutes. They should sweat rather than fry, so if you hear sizzling add water, a tablespoon at a time.
- Add the pancetta and cook for another 6minutes, adding water as before. Stir in the pork and turn the heat up. Don't colour the meat too much and avoid breaking it up. Add the wine and let it evaporate, then season. Pour in 200ml/7fl oz water, cover and simmer for 20-25 minutes. Mix in a little water if the mixture gets too dry.
- While the ragù is cooking, put a pan with plenty of water on to boil. Grate the Parmesan and the zest from the lemon.
- When the water is at a rolling boil add 2 tsp salt, then the pasta. Partly cover, bring back to the boil, give it a good stir and reduce the heat so the water boils gently. Taste the pasta 2 minutes before the timing on the packet - remember it will keep cooking while it is tossed with the ragù.
- Drain the pasta, reserving some pasta water. Immediately transfer the pasta to the frying pan and toss well over a low heat. Tip in the parmesan and toss well. Add pasta water to dilute, or extra cheese to absorb excess liquid, and mix again.
- Toss in the lemon zest and parsley. Serve immediately.
Nutrition Facts : Calories 811 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 5.3 milligram of sodium
LEMON-GARLIC PORK CHOPS
My son James created these zesty chops spiced with paprika and cayenne. He keeps the spice rub in a jar to use with chops or chicken. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a small bowl, mix the first 6 ingredients; brush over pork chops. Place in a 15x10x1-in. baking pan., Broil 4-5 in. from heat until a thermometer reads 145°, 4-5 minutes on each side. Let stand 5 minutes before serving.
Nutrition Facts : Calories 233 calories, Fat 10g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 638mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
LEMON-GARLIC CREAM FETTUCCINE
I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. -Anne Miller, Glenfield, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain., For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. , Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.
Nutrition Facts : Calories 518 calories, Fat 34g fat (21g saturated fat), Cholesterol 102mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
GARLIC-LEMON PORK
Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
- Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.
Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g
LEMONY PORK PICCATA
A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.
Provided by Jackie Cree
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
- Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
- Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
- Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
- Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g
PORK AND FETTUCCINE ALFREDO
Basil comes through in the great savory flavor of creamy fettuccine sauce. Chicken can be substituted for pork in this colorful dish from Suzanne Carman of Oshkosh, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil.
Nutrition Facts : Calories 500 calories, Fat 21g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 685mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 40g protein.
LEMONY PORK OR CHICKEN SCALOPPINE WITH LEMON CREAM SAUCE
For a special occasion or a simply delicious weeknight dinner. I cannot emphasize enough that freshly grated cheese melts better and makes for a smoother sauce. The shelf stuff is to cover up bad pizza.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pound the cutlets into 1/4" thick cutlets. Season with salt, pepper and a dash of garlic powder.
- In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
- Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
- In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
- To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.
LEMON-PEPPER FETTUCCINE
This just arrived in my Food Network Magazine and looks fast, simple and tasty. Serve with a fresh salad and crusty bread - YUM.
Provided by Bonnie G 2
Categories Spaghetti
Time 20m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring large pot of salted water to boil.
- Add fettuccine and cook as label directs.
- Drain, reserving about 1/2 cup cooking water.
- Meanwhile, melt butter in skillet over medium heat.
- Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
- Whisk cream, egg yolk and lemon zest in a bowl.
- Reduce heat to low and add cream mixture and cheese to skillet.
- Cook, whisking until lightly thickened, about 2 minutes.
- Season with salt and 2-3 teaspoons pepper.
- Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce.
- Divide among bowls and garnish with more pecorino.
Nutrition Facts : Calories 627.5, Fat 35.2, SaturatedFat 20.3, Cholesterol 222.8, Sodium 49.2, Carbohydrate 64.3, Fiber 3, Sugar 1.8, Protein 14.4
LEMON-GARLIC PORK TENDERLOIN
I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts :
LEMON PORK ON FETTUCCINE
Made this one last night. I think Angel Hair pasta would help lighten this dish. It was very good!! A repeat in our family!
Provided by Chemaine
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut each pork tenderloin into 6 (2 ounce) medallions.
- Place between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, and pepper; dredge pork in flour mixture.
- Cook half of pork in 1 1/2 T hot oil in large skillet over medium heat 2 minutes on each side or until browned.
- Remove pork from skillet; keep warm. Repeat with remaining pork and 1 1/2 tsp oil.
- Add wine and lemon juice to skillet; cook until heated.
- Add butter, chopped parsley, and capers; stir until butter melts.
- Serve pork over pasta; drizzle with wine mixtures.
- Garnish, if desired.
Nutrition Facts : Calories 488.5, Fat 28.2, SaturatedFat 10.1, Cholesterol 135.2, Sodium 535.4, Carbohydrate 15.8, Fiber 0.8, Sugar 1.1, Protein 37
LEMON FETTUCCINE
Steps:
- In a large skillet, pour the beef broth and whipping cream and stir or whisk together to blend. Bring to a simmer over medium heat. Simmer gently until reduced by a third, to about 1 1/3 cups, stirring occasionally, about 20 minutes. Stir in the lemon juice, butter, and lemon zest.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine to the pot when you're sure the sauce will be ready before the noodles are cooked. Cook the fettuccine until al dente, about 8 minutes or according to package directions.
- Drain the noodles and immediately add them to the lemon sauce in the skillet. Let stand uncovered 15 minutes so the pasta can absorb the sauce. Serve.
CREAMY LEMON FETTUCCINE
Deliciously refreshing with a decadent edge! The combination of lemon and pasta is definitely under-rated. Courtesy of foodblog "Cream Puffs in Venice". The photo I posted is made with fresh home-made pasta, which made it even better!
Provided by Cinnamonised
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the cream in a small pot until it's just about to come to a boil. Remove from the heat and add the lemon zest. Set aside for 10 minutes. Drain the cream through a sieve to remove the lemon zest.
- Put a large pot of water to boil; once it comes to a boil add the fettuccine and cook according to package directions.
- As the fettuccine cook, melt the butter in a large pan (large enough to accommodate the fettuccine). Add the lemon cream and bring to a boil; add a bit of salt and pepper (taste to make sure that it's to your liking; add more salt if necessary). Lower the heat and let the cream simmer; it will reduce slightly and thicken.
- As soon as the fettuccine are cooked add them to the cream mixture. Immediately add the Parmigiano Reggiano and toss gently until all the fettuccine are covered in the sauce. As you toss the pasta, the melting Parmigiano and the starch from the pasta will combine to thicken the sauce further.
- Serve the pasta immediately with additional Parmigiano.
- Enjoy!
HERBED LEMON PORK CHOPS
Expect to get plenty of compliments on these fast, flavor-packed chops. They're tender and juicy. -Billi Jo Sylvester, New Smyrna Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Mix seasonings; rub over both sides of chops. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook until a thermometer reads 145°, 5-8 minutes per side., Remove from heat; drizzle with lemon juice. Let stand, covered, 5 minutes before serving.
Nutrition Facts : Calories 200 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 350mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
LEMON PORK PRIMAVERA PASTA
I got this recipe from one of my old cookbooks. I haven't made this in years. Its a nice refreshing way to serve pork.
Provided by mommyoffour
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, cup pork into strips.
- In nonstick skillet, heat oil over medium high heat.
- Add pork, broccoli, green beans, and bell pepper.
- Cook 6 to 8 minutes, stirring frequently, until pork is no longer pink in center and vegetables are crisp tender.
- In small bowl, mix remaining ingredients until smooth.
- Stir into pork mixture.
- Cook 1 to 2 minutes, stirring constantly, until bubbly and thickened.
- Stir cooked fettuccine into sauce mixture.
- Cook stirring occasionally until thoroughly heated.
Nutrition Facts : Calories 420.8, Fat 12.2, SaturatedFat 3.3, Cholesterol 100.5, Sodium 514.2, Carbohydrate 46, Fiber 3.1, Sugar 9.2, Protein 32.2
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