LEMON GARLIC PASTA WITH KALE
This lemon garlic pasta is a fresh and zesty pasta dish that is ready in under 30 minutes and tastes great.
Provided by Michelle Alston
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Toast the pine nuts in a dry pan until they are golden brown, remove from the pan and set aside.
- Bring a large saucepan of salted water to the boil then cook the pasta until al dente.Drain your pasta, but let the colander sit over the pasta saucepan so you collect some of that pasta water, you just need about a tablespoon.
- Slowly heat the olive oil in a large saute pan, add the crushed garlic and whole peppercorns and cook gently for 5 minutes over a low to medium heat. The oil should be bubbling around the garlic. Do not let the garlic burn. Fish out the garlic after 3- 5 minutes, leave the peppercorns in the oil.
- Add the kale to the olive oil and gently saute until the kale has turned bright green and is slightly wilted. Stir in the lemon juice, lemon zest and salt and cook for a minute.Now add in the pine nuts, parmesan and the water from the pasta. Stir over a medium heat for about two minutes.
- Add the pasta to the kale then add the parsley and extra virgin olive oil. Toss gently then serve immediately with freshly grated parmesan, some lemon zest, a squeeze of lemon juice if you wish and some freshly cracked black pepper.
Nutrition Facts : Calories 424 kcal, Carbohydrate 55.6 g, Protein 14.9 g, Fat 19.2 g, SaturatedFat 3.1 g, Cholesterol 5 mg, Sodium 216 mg, Fiber 1.6 g, Sugar 2 g, ServingSize 1 serving
LEMONY PASTA WITH KALE AND PARMESAN
The simple addition of kale, lemon, and parmesan make an ordinary pasta into something bright and special!
Provided by Laney Schwartz
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Meanwhile heat a large pan over medium/high heat and add 2 tablespoons of olive oil. Add the sliced fennel and 1/4 teaspoon salt. Cook for 5-7 minutes until soft and cooked down.
- Once water has come to a boil add 3 teaspoons salt to the water then add the pasta and cook according to package.
- Add the chopped kale to the fennel with another 1/4 teaspoon salt and some freshly cracked pepper. Cook for 2-3 minutes until kale has wilted down. Turn off heat and set aside until pasta is done cooking.
- When pasta is done cooking, reserve 1 cup of the pasta water and add the cooked pasta to the kale mixture.
- Squeeze the fresh lemon juice and sprinkle parmesan on pasta and toss to combine with the kale mixture. Add a little bit of the reserved pasta water as needed to help loosen up the sauce. Serve with extra parmesan if needed.
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.
LEMON + HERB GARLIC PARMESAN KALE PASTA
Weeknight dinners can be homemade, healthy, and fast! Lemon + Herb Garlic Parmesan Kale Pasta comes together in 30 minutes and is packed with hearty kale, citrus, and lots of fresh garlic.
Provided by Shanika | Orchids + Sweet Tea
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- To begin, cook pasta according to packaging. NOTE: rigatoni pasta doesn't take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so-'al dente').
- Over medium-high heat, melt 2 Tbsps of unsalted butter in a 10-inch skillet.
- Once heated, melt the remaining 1 Tbsp of butter and add minced garlic sauté frequently about 1 minute until translucent and fragrant.
- Add in the seasonings and stir together until well combined. Add in the kale and cook until the kale becomes wilted, about 2-3 minutes.
- Stir in the lemon juice, white cooking wine, chicken stock, and grated cheese until combined and sauce begins to bubble, about 3-4 minutes. Add in the cooked pasta and stir until pasta is well coated.
- Remove from heat and serve with additional grated parmesan, if desired.
- Bon Appetit!
LEMON PASTA
This recipe is sponsored by Target. A few years ago, we were in Florida visiting Ryan's parents on his birthday. I asked him what he wanted for dinner and he said, "lemon pasta." I had never made him lemon pasta before, so I wasn't quite sure where that came from, but it was his birthday, so I got working on it. All of us fell in love with this recipe, and it's become a part of our regular rotation.
Provided by Katie Lee Biegel
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
- While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the pasta water and bring to a low simmer. Season with salt and pepper.
- Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.
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