Lemon Tagliatelle Food

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TAGLIATELLE WITH LEMON



Tagliatelle with Lemon image

Provided by Madeleine Kamman

Categories     Pasta     Lunch     Lemon     Sour Cream     Simmer     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

12 ounces tagliatelle
4 lemons
1 tablespoon olive oil
6 ounces crème fraîche
4 ounces Parmesan cheese
Salt and freshly ground pepper

Steps:

  • 1. Cook the tagliatelle in boiling salted water until al dente. Drain.
  • 2. While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon.
  • 3. In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again.
  • 4. When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately.

COURGETTE, LEMON & CHILLI TAGLIATELLE



Courgette, lemon & chilli tagliatelle image

This pasta dish with bacon and courgettes is deliciously rich and creamy

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 8

4 large courgettes
500g pack tagliatelle
8 rashers streaky bacon , chopped
1 red chilli , deseeded, if you like, and finely chopped
2 egg yolks
75g /2 ½oz parmesan , grated, plus extra to serve
4 tbsp double cream
zest 1 lemon

Steps:

  • Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid - this may take a few mins, but try to drain away as much as you can.
  • Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.
  • Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.

Nutrition Facts : Calories 768 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.68 milligram of sodium

TAGLIATELLE WITH A LEMON PORK RAGù



Tagliatelle with a lemon pork ragù image

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

2 garlic cloves
2 tbsp extra-virgin olive oil
1 small onion , finely chopped
1 celery stick, finely chopped
100g diced pancetta
500g minced pork
200ml dry white wine
50g parmesan , plus extra for serving
1 large organic lemon
400g dried egg tagliatelle (not durum wheat tagliatelle)
3 tbsp chopped flatleaf parsley

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 TAGLIATELLE



Lemon Tagliatelle image

This is definitely for those who enjoy lemony dishes. Very refreshing and lighter tasting than most cream pastas. Sometimes I use a bit less lemon zest and add torn basil leaves.

Provided by JenPo

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces tagliatelle pasta noodles, cooked and drained
4 lemons, zest of
1 lemon, juice of
1 tablespoon olive oil
6 ounces creme fraiche
4 ounces parmesan cheese
salt and pepper, to taste

Steps:

  • Heat the olive oil on low in a saucepan, add the zest, and cook 2 minutes.
  • Mix in the creme fraiche, bring to boil, and pour in the reserved lemon juice.
  • Bring the mixture back to a boil until the cream starts to thicken.
  • Mix in the Parmesan, season with pepper and salt.
  • Cook another minute, stirring.
  • Toss with drained pasta and serve immediately.

Nutrition Facts : Calories 630, Fat 31, SaturatedFat 16.2, Cholesterol 155, Sodium 467.8, Carbohydrate 64.3, Fiber 2.9, Sugar 2.2, Protein 23.9

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