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-PEPPER FETTUCCINE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
- Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.
- Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.
LEMON-PEPPER FETTUCCINE
This just arrived in my Food Network Magazine and looks fast, simple and tasty. Serve with a fresh salad and crusty bread - YUM.
Provided by Bonnie G 2
Categories Spaghetti
Time 20m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring large pot of salted water to boil.
- Add fettuccine and cook as label directs.
- Drain, reserving about 1/2 cup cooking water.
- Meanwhile, melt butter in skillet over medium heat.
- Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
- Whisk cream, egg yolk and lemon zest in a bowl.
- Reduce heat to low and add cream mixture and cheese to skillet.
- Cook, whisking until lightly thickened, about 2 minutes.
- Season with salt and 2-3 teaspoons pepper.
- Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce.
- Divide among bowls and garnish with more pecorino.
Nutrition Facts : Calories 627.5, Fat 35.2, SaturatedFat 20.3, Cholesterol 222.8, Sodium 49.2, Carbohydrate 64.3, Fiber 3, Sugar 1.8, Protein 14.4
LENTIL & LEMON FETTUCCINE
This simple peasant-style dish is hugely satisfying and packed with protein
Provided by Celia Brooks Brown
Categories Dinner, Main course, Pasta
Time 55m
Number Of Ingredients 8
Steps:
- Rinse the lentils in a sieve and place in a medium saucepan. Cover with plenty of water and bring to the boil, then simmer for about 30 mins until tender, adding salt to taste 10 mins into cooking time. Drain thoroughly and keep warm.
- Cook the pasta, then drain and return to the pan. Meanwhile, melt the butter in a frying pan over a medium heat and add the onion. Cook until lightly golden, then add the garlic and cook until fragrant. Stir the lentils, onion and garlic, lemon zest and juice, coriander and yogurt through the cooked pasta. Finish with plenty of freshly ground black pepper and serve on warm plates.
Nutrition Facts : Calories 511 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.28 milligram of sodium
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