Lemon Thyme Fettuccine Food

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS

Steps:

• Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
• Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
• Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

SPINACH FETTUCCINE WITH CARAMELIZED ONIONS AND LEMON THYME

Steps:

• Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve.

LEMON PASTA WITH LEMON THYME

Steps:

• Mix together the oil, garlic, thyme, lemon zest and juice. Season with salt and pepper. Add the toasted pine nuts, stir well, and allow to sit for a couple of hours for the flavors to meld. Cook the pasta in boiling salted water until it is al dente. Just before draining, remove a small cup of pasta water.
• Drain the pasta, and return it to the pot with the lemon sauce over high heat. Add a little pasta water to prevent it from drying out. As soon as it is piping hot, remove from the heat and serve. Scoop the pine nuts off the bottom of the pot to top the pasta, and serve topped with grilled shrimp if using. Offer additional cracked black pepper if desired.

LEMON CHICKEN LINGUINE

Steps:

• In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
• Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
• Remove chicken from the pan.
• Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
• Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.

FETTUCCINE WITH ASPARAGUS, ARTICHOKES AND LEMON THYME

Steps:

• Have a bowl of water with a squeeze of lemon juice in it standing by.
• Prepare the artichokes by first removing half of the outer green leaves.
• Cut the top half or two-thirds off of the artichoke and discard.
• Dip the cut artichoke into the lemon water.
• Continue to remove any leaves that have any green colour to them as they are tough (it may look like you are wasting a lot, but you really don't want to eat the green parts- trust me).
• Cut off the stem where it joins to the base of the artichoke (which is the flower), dip in the lemon water and set aside.
• Once only the inner, yellow part of the artichoke remains, cut the it in half lengthwise and scrape out the hairy choke with a teaspoon.
• Dip the halves in the lemon water again, then cut each half into three or four wedges, lengthwise.
• Place the artichoke pieces in the bowl of lemon water.
• They will keep there without going brown until you are ready to cook them.
• If the stem of the artichoke was in good shape (nice and crispy, not brown and limp), cut off the outer green part, as the inner, pale part and the base of the flower are edible (and may even be the best parts).
• Chop into pieces of about the same size as the artichoke wedges and add to the lemon water.
• Repeat with the other artichoke.
• To prepare the asparagus, remove the woody base of the stem by snapping at the lowest point it will break naturally.
• Discard the tough bases.
• Cut off the asparagus tips and set aside.
• Cut the remaining stems into approximately 3 cm lengths.
• Bring a large saucepan of water to the boil, add salt and cook the fettuccine according to the packet instructions.
• When cooked al dente, pour in some cold water to stop the cooking, then drain in a colander.
• Meanwhile, heat the oil (or oil and butter) in a medium, heavy-based saucepan over medium-low heat, then add the shallots and garlic and sauté gently until softened.
• Add the lemon thyme leaves (just strip them straight off the stems and throw them in) and stir.
• Drain the artichoke pieces and add them along with the asparagus pieces (but not the tips) to the pan.
• Sauté gently until the asparagus is about half cooked.
• Add the asparagus tips and continue to sauté, stirring occasionally, until the asparagus is tender.
• Once the pasta and the vegetables are cooked, turn off the heat, and combine them in one pan.
• Add the Pecorino cheese and salt and pepper to taste, and stir together.
• Serve immediately.