LEMON LINGUINE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 18m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Fill just about the biggest pot you have with water and bring to a boil. When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil while your supposedly quick lunch gets later and later. Bring the water to the boil, cover and turn off burner.
- I tend to leave the addition of salt until the water comes to a boil a second time. But whichever way you do it, add quite a bit of salt. When the bubbling's encouragingly fierce, put in the pasta. I often put the lid on for a moment or so just to let the pasta get back to the boil, but don't turn your back on it, and give it a good stir with a pasta fork or whatever to avoid even the suspicion of stickiness, once you've removed the lid.
- Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta.
- In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then of course add more juice.
- When the timer goes off, taste to judge how near the pasta is to being ready. I recommend that you hover by the stove so you don't miss that point. Don't be too hasty, though. Everyone is so keen to cook their pasta properly al dente that sometimes the pasta is actually not cooked enough. You want absolutely no chalkiness here. And linguine (or at least I find it so) tend not to run over into soggy overcookedness quite as quickly as other long pasta. This makes sense, of course, as the strands of "little tongues" are dense than the flat ribbon shapes.
- Anyway, as soon as the pasta looks ready, remove a cup of the cooking liquid, drain the pasta, and then, off the heat, toss it back in the pot or put it in an efficiently preheated bowl, throw in the butter, and stir and swirl about to make sure the butter's melted and the pasta covered by it all over. Each strand will be only mutely gleaming, as there's not much butter and quite a bit of pasta. If you want to add more, then do; good butter is the best flavoring, best texture, best mood enhancer there is.
- When you're satisfied the pasta's covered with its soft slip of butter, then stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry (only 2 tablespoons or so - you don't want a wet mess - and only after you think the sauce is incorporated). Sprinkle over the parsley and serve now, now, now.
LINGUINE WITH SHRIMP SCAMPI
Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.
Provided by Ina Garten
Categories main-dish
Time 25m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
SESAME CHICKEN WITH LEMON SAUCE
If you like lemons or lemon flavored foods you will love this. It is always a big hit. I do not mix everything together at once since I have very picky eaters at home. Instead, I place the chicken, linguine, and sauce all in separate bowls and allow everyone to mix their own amount of elements together.
Provided by Samantha Bideau
Categories Chicken
Number Of Ingredients 26
Steps:
- 1. SESAME FLOUR: Place sesame seeds and cornmeal in a blender and thoroughly.
- 2. Place mixture in a plastic container with a tight fitting lid. Add flour, salt, and pepper. Shake until well combined.
- 3. LEMON CREAM SAUCE: In a skillet, set over medium-high heat, melt butter. Add onion and cook until softened with light-brown edges, about 5 minutes.
- 4. Add garlic, salt, pepper and chicken stock. Cook 1 minute more. Remove from heat and allow to cool about 10 minutes.
- 5. Stir in wine, lemon juice, milk and cream. Mixture will curdle slightly, but the text will improve when the sauce is reheated.
- 6. SESAME CHICKEN: Boil linguine according to package directions. Toss with olive oil and set aside.
- 7. Pour sesame flour into a baking pan. in a small bowl beat egg with fork until the yolk is thoroughly mixed. Dip chicken breasts into egg then roll in flour mixture. Discard any remaining egg or flour mixture.
- 8. Meanwhile, heat enough oil to float the chicken pieces to about 375* in a pot with high sides. Drop chicken into oil and cook about 5 minutes until coating is crispy and lightly browned. Remove from oil and set aside.
- 9. Pour lemon cream sauce into a wide saute pan. Place over medium heat, and add broccoli. Bring to a boil and allow to bubble 1-2 minutes. Remove from heat and toss with linguine, chicken and cheese.
SESAME LINGUINE
This is a nice side to an asian flavored meal, especially one cooked on the grill. You can find the chili oil on the ethnic aisle of your grocery store, or make your own by putting dried red chile pepper pods in oil and letting it sit for a couple of weeks. Prep and Cook time does not include the 8 hour chill time!
Provided by breezermom
Categories Asian
Time 22m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta according to the package directions. Drain. RInse the pasta with cold water, and drain again. Place the pasta in a large bowl.
- Combine the sesame oil and the next 3 ingredients. Stir well. Stir in the watercress. Pour this mixture over the pasta, and toss gently. Add the salt and pepper to taste.
- Cover and chill for 8 hours.
- Sprinkle with the green onions just before serving.
Nutrition Facts : Calories 180.7, Fat 6, SaturatedFat 0.9, Sodium 405.4, Carbohydrate 26.2, Fiber 1.2, Sugar 1.1, Protein 5.3
LEMON-SESAME NOODLES
This tangy, Asian-style noodle salad is great for summertime, for a quick lunch, or light supper. This dish is both egg free and dairy free, and it's from Vegetarian Times.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Make dressing: Add tahini into bowl and gradually add boiling water until smooth.
- Add remaining dressing ingredients and whisk until combined.
- Dressing can be made ahead and refrigerated for up to 3-4 days.
- Boil pasta until just tender (about 7 minutes).
- Drain pasta and rinse with cold water to stop the cooking.
- Transfer to serving bowl and drizzle with sesame oil.
- Toss to coat evenly.
- Add the dressing and mix well.
- Sprinkle with scallions, parsley, and toasted sesame seeds.
- Refrigerate or serve at room temperature.
CHICKEN LEMON LINGUINE
Grilled chicken on a bed of linguini with a buttery lemon sauce.
Provided by loafie
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
- Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Turn heat under saucepan with sauce to low; add lemon juice, parsley, and lemon zest and cook until heated through, 1 to 2 minutes. Add pasta, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 48.9 g, Cholesterol 43.5 mg, Fat 14.2 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 5.9 g, Sodium 666.1 mg, Sugar 6.1 g
CHERRY SESAME NOODLES WITH LEMON-HOISIN SAUCE
Unusual ingredients combine into unparalleled yumminess! We especially like that this is a healthier side dish that still offers up a lot of flavor.
Provided by Merry Graham
Categories Pasta Sides
Time 25m
Number Of Ingredients 19
Steps:
- 1. In a saucepan or small skillet, heat 1 Tbsp peanut oil over medium heat. Add garlic and white onion tips, sauté for 3 minutes. Meanwhile, whisk rice wine vinegar, Hoisin sauce, lemon juice, 1 Tbsp honey, 1 Tbsp sesame oil, half of the lemon zest, ginger, and 1/2 tsp hot sauce. Add to cooked garlic mixture. Increase heat to high and cook until very bubbly. Reduce heat to medium, add cherries, and cook, stirring frequently, for 4 or until thickened. Remove from heat. Set aside.
- 2. Meanwhile, cook noodles to al dente, about 6 minutes, or as directed on package directions. Drain and rinse with cold water to stop cooking process. Toss noodles with 1 Tbsp peanut oil, 1 Tbsp sesame oil and green onion tips. Set aside.
- 3. To Pan-Roast Broccoli: Stir water, salt,1/2 tsp hot sauce and 1 Tbsp honey together in small bowl until salt dissolves; set aside. In large nonstick skillet with tight-fitting lid, heat 2 Tbsp peanut oil over medium-high heat. Add broccoli and cook, without stirring, until bottoms of florets just begin to brown, 1-2 minutes. Turn florets over with spatula, and brown other side, about 1-2 minutes. Add water mixture and cover skillet; cook broccoli about 2 minutes. If needed, continue to cook until desired tenderness. Add lemon-hoisin sauce and noodles to pan, gently toss. Gently fold cilantro and sesame seeds into noodles. Place noodles and broccoli on serving platter and sprinkle with almonds and remaining lemon zest. Garnish with sprigs of cilantro.
SAMPHIRE & LEMONY SALMON LINGUINE
Juicy, salty samphire works really nicely along with the tender fish in this lemony pasta dish
Provided by Rosie Birkett
Categories Dinner, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a heavy-bottomed, non-stick frying pan or skillet. Add the preserved lemon, shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant. Pour in the wine and bubble for 1-2 mins.
- Meanwhile, bring a large pot of salted water to the boil. Add the linguine and cook following pack instructions until just al dente. Throw the samphire into the water with the linguine. Cook for 30 secs, then drain everything, reserving a few ladlefuls of the pasta water.
- Add the linguine and samphire to the frying pan with half a ladle of the pasta water. Add the salmon and lemon juice, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed. Season to taste. Divide between plates and grind over some extra black pepper. Garnish with more chopped parsley, if you like.
Nutrition Facts : Calories 554 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.3 milligram of sodium
LEMON LINGUINE
Ann Dockendorf of Clearwater, Minnesota coats pasta with a succulent blend of lemon and herbs, then sprinkles it with Parmesan cheese. "Serve it as a versatile side dish...or dress it up with cooked chicken or ham for a delicious entree," she writes.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss.
Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
SESAME PASTA
A quick side dish with an Asian flair. A change from fried rice. Other vegetables may be used in place of or along with the green onion and bean sprouts, including sliced mushrooms, pea pods, slivered carrots, etc. Any large vegetables should be precooked in a little oil and then added to the pasta mixture.
Provided by Wrocklage72
Categories Main Dish Recipes Pasta
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Break fettucine noodles in half and place them in a large pot of boiling salted water. Cook until al dente, drain and rinse.
- Heat oil in skillet or wok over medium heat. Add the soy sauce, green onions, bean sprouts, cayenne, pepper, garlic powder and pasta. Stir and cook for 2 to 3 minutes. Transfer to serving plates and garnish with toasted sesame seeds.
Nutrition Facts : Calories 254 calories, Carbohydrate 43.4 g, Fat 5.9 g, Fiber 2.8 g, Protein 8.7 g, SaturatedFat 0.9 g, Sodium 42.9 mg, Sugar 2.9 g
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
LEMON SAUCE FOR FISH
This is a lemon sauce with a little bit of a kick. Tastes great when served over chicken, fish, and veggies.
Provided by NomNomDelicious
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat lemon juice in a small saucepan over medium-high heat. Add sugar, paprika, mustard powder, cumin, and cayenne pepper. Cook and stir until mixture begins to get bubbly and translucent, 3 to 5 minutes.
- Mix cold water and cornstarch together in a small bowl until there are no lumps. Pour into the saucepan and stir. Heat mixture until hot, then reduce heat to low. Simmer, stirring occasionally, until thick, about 3 minutes.
Nutrition Facts : Calories 34.5 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 5.1 g
GRILLED SALMON WITH LEMON-SESAME SAUCE RECIPE BY TASTY
Here's what you need: Walmart® Fresh Antibiotic-Free Salmon portions, olive oil, kosher salt, lemon, fresh basil, shallot, large lemon, large lemon, honey, sesame oil, olive oil, sesame seeds, kosher salt, freshly ground black pepper
Provided by Walmart
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Heat a grill to medium-high heat.
- Coat the Walmart® Fresh Antibiotic-Free Salmon portions with the olive oil and sprinkle the salt evenly on both sides. Set aside.
- Make the lemon-sesame sauce: In a small bowl, combine the shallot, lemon zest and juice, honey, sesame oil, olive oil, sesame seeds, salt, and pepper and whisk until well combined.
- Place the lemon slices on the grill and cook for 60-90 seconds on each side, until charred. Remove from the grill and set aside.
- Place the salmon fillets, skin-side down, on the grill. Cook with the lid closed for 5-6 minutes, then flip and cook for another 1-2 minutes, or until the salmon is cooked through and has lightly charred grill marks on the flesh side.
- Place the salmon fillets skin-side down on a serving platter and spoon half the sauce over each fillet. Garnish with the charred lemon slices and basil.
- Enjoy!
LEMON-SESAME GREEN BEANS
There's a kabob shop in Charlottesville, Virginia, called Sticks and it has wonderful sides, including sesame beans. I love them so much that I had to make my own version. You can use fresh or frozen green beans; haricots verts (French green beans) work well, too. This salad only gets better as it sits, so it's great (and convenient!) to make a day or two in advance. -Dyan Carlson, Kents Store, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 3-4 minutes or just until crisp-tender. Remove green beans; drain well., Whisk the remaining ingredients until blended. Pour over green beans; toss to coat. Serve hot or at room temperature.
Nutrition Facts : Calories 124 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 204mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
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