LEMON SPAGHETTI
Provided by Giada De Laurentiis
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
- Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
LINGUINE WITH LEMON SAUCE
The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to boil.
- Heat the butter in a skillet and add the lemon zest.
- Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
- Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 108 milligrams, Sugar 2 grams, TransFat 0 grams
PASTA WITH FAVA BEANS AND LEMON SAUCE
I think this is such a fabulous dish to celebrate Spring!! Fava bean (also called Broad beans) season is late spring and after the beans are ready to use this prepares so fast, you'll have more time to spend outside in the lengthening daylight. If you don't have access to fresh or frozen fava beans, you can substitute lima beans (not my favourite, but some like them) or edamame. This recipe is from Organic Style, 5/2005, I added a bit of garlic and garnished with a little mint. The prep time mostly is shelling the fava beans, the cooking time includes removing their outer skins.
Provided by bikerchick
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Shell fava beans and cook in a medium pot of boiling salted water 2 minutes.
- Drain and immediately plunge into a large bowl of ice water.
- Peel off outer skins of beans---there is a dark green, thick ridge on the rounded side of the bean-starting there, pinch the skin and pull it open, once the skin opens a bit you can squeeze the bottom and the bean slips out into your bowl.
- Cook pasta in boiling salted water according to package directions until al dente (you definitely don't want to overcook the pasta for this dish).
- Reserve a half cup of the water the pasta has cooked in and drain pasta in colander, you don't have to worry about excess water in the "little ears" as it will help tie the pasta sauce together.
- Return pot to medium heat, add butter and garlic, cook until garlic is soft.
- Add half-and-half, heat one minute.
- Stir in lemon juice, zest and pepper.
- Add pasta and cheese, stirring until pasta is coated and cheese is melted.
- Add favas and toss, adding a few tablespoons of reserved pasta water if pasta seems dry (the starch from the cooking water will help make the sauce creamy, it shouldn't seem sticky).
- Serve immediately in warm bowls, garnishing with mint if desired.
LEMON PASTA SAUCE
It's creamy and it's wonderful and it's lemon and lime. Serve with cubed cooked meat or veggies, if desired.
Provided by MARBALET
Categories Side Dish
Yield 5
Number Of Ingredients 7
Steps:
- In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 32.7 g, Cholesterol 130.5 mg, Fat 28.2 g, Fiber 2.3 g, Protein 8 g, SaturatedFat 17 g, Sodium 256 mg, Sugar 0.2 g
LEMON SAUCE WITH NAVY BEANS AND PASTA
An incredibly easy vegan recipe with many options. It is a combination of carrots, navy beans and mushrooms served with a savory lemon sauce over the pasta of your choice. Sprinkle with Sesame Seeds and Flax Seeds for additional nutrients. Note: I used Smart Balance Vegan Butter which works wonderfully in all recipes requiring butter. I also recommend using a vegetable broth containing no MSG.
Provided by Wheres Mine
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat a large sauté pan over medium heat. Also, bring a pot of water to boil.
- Add one tablespoon of the butter to the sauté pan along with the onions and celery stalk. Cook until the onions start to brown and add the carrots and mushrooms. Allow the carrots to cook for approximately 5 minutes until they are slightly soft. Add the garlic and vegetable broth and cover. Continue cooking for 5-7 minutes until the carrots are soft. By this time, the water should be boiling. Add the pasta.
- Add the Beans, remaining butter, lemon juice, basil, Thai basil and sugar to the pot. Allow to cook until the sauce has thickened which will take approximately 7-8 minutes. Add salt and pepper to taste.
- Serve with pasta. Sprinkle with flax seed and sesame seed, if desired.
PASTA WITH CREAMY WHITE BEANS
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
- Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
- Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.
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.
LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS
Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.
Provided by Melissa Clark
Categories dinner, noodles, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
- Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
- Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.
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- In a medium-sized saucepot, boil water and add salt after it starts boiling. Add your pasta, and cook according to the package instructions to al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
- In a skillet, melt butter on medium heat and saute garlic and lemon zest very lightly without allowing the garlic to brown.
- Add the hot pasta along with a part of the pasta water, and toss it using kitchen tongs until the sauce is emulsified and coats the pasta. Keep on tossing and add more pasta water if needed until you reach the desired consistency.
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