PASTA AL LIMONE
Pasta al limone is a simple, sublime classic Italian recipe made with just pasta noodles, lemon, Parmesan, butter, and black pepper. Fast, easy and perfect!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Bring a medium pot of salted water to a boil-use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
- When the pasta is nearly done cooking, melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn't burn.
- IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles-it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn't become watery).
- Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 337 kcal, Carbohydrate 46 g, Protein 14 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 34 mg, Fiber 1 g, Sugar 1 g
CREAMY LINGUINE PASTA AL LIMONE
This beautiful creamy spring/summer linguine al limone recipe comes from Italy's famous land of lemons, Sorrento and the Amalfi coast. It's easy to make and can be ready in the time it takes to boil the water and cook pasta. A must try authentic Italian pasta recipe! #lemonpasta #italianrecipe #authenticitalianpasta #thepastaproject
Provided by Jacqueline De Bono
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Grate off the zest/peel of the lemons being careful to leave the pith (white part). Then cut the lemon(s) in two. You want to end up with about a flat tablespoonful of zest
- Put a pot of water on to boil for the pasta. Add two half lemons to the water and squeeze the lemon juice from the second lemon into the water. When the water comes to a boil, add salt, let it come to the boil again and add the pasta.
- Meanwhile, heat the olive oil and butter in a frying pan or skillet. Add the lemon zest and let it cook just a few moments, until you begin to smell the lemon. Then add the cream to the pan, Stir well and add the grated Parmigiano cheese, a pinch of salt and ground pepper.
- Allow the cream to cook a bit, then turn it off. Add a generous sprinkling of finely chopped parsley and mix.
- Cook the pasta until just al dente according to the instructions on the packet. When the pasta is almost cooked, add a half ladle of the pasta cooking water to the lemon cream and stir it in. Save a bit more of the pasta cooking water and then drain the pasta and transfer it to the pan with the sauce
- Mix well, allowing the pasta to absorb the flavors of the sauce add a little more pasta cooking water if the sauce is too thick.
- Serve immediately, sprinkled with a little more grated lemon zest, chopped parsley and grated Parmigiano if required.
Nutrition Facts : Calories 682 kcal, ServingSize 1 serving
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.
SPAGHETTI AL LIMONE
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.
Provided by Molly Baz
Categories Bon Appétit Dinner Pasta Lemon Butter Parmesan Vegetarian Peanut Free Soy Free Tree Nut Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, remove two (2"-long) strips of lemon zest. Thinly slice each strip lengthwise into strands; set aside for serving. Finely grate remaining zest into a large Dutch oven or other heavy pot. Cut lemon in half and squeeze juice into a small bowl to yield 2 Tbsp.; set aside.
- Add cream to pot and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy. Remove from heat; cover to keep warm.
- Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Scoop out ¾ cup pasta cooking liquid and add to cream sauce. Return sauce to medium heat. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy, about 3 minutes. If sauce looks tight, add 1-2 Tbsp. more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) Stir in reserved lemon juice; season with salt.
- Divide pasta among bowls. Season with pepper and top with reserved lemon zest strands.
MARCELLA HAZAN'S "PASTA AL LIMONE"
A deceptively simple, classic Mediterranean recipe from one of my fave chefs. Even better if you make fresh pasta, but dried pasta is super,too.
Provided by oaklandish
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, bring the cream and butter to a boil over medium-high heat.
- Add the lemon juice and the zest and reduce the volume by almost half.
- Remove from heat.
- Have your cooked and drained pasta (I like fettucine for this one -- ) ready to go.
- Add the pasta to your skillet with the sauce and toss to coat over medium heat.
- Add the cheese and toss for a few more seconds.
- Serve with additional cheese.
- Note: Marcella calls for the zest of 4 (!) lemons, but I thought it a bit over the top -- just me.
SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.
- Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
- When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.
PASTA AL LIMONE
This classic lemon sauce recipe has a lot of fat and a lot of acidity, so don't be shy with adding salt and taste as you go. It will likely require more than you think to strike that perfect balance. https://www.bonappetit.com/recipe/pasta-al-limone?intcid=inline_amp
Provided by Gagoo
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, remove 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest and transfer to a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
- Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
- Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
- Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it's okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1-2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it's better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
- Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.
Nutrition Facts : Calories 719.9, Fat 41.2, SaturatedFat 25.1, Cholesterol 125.7, Sodium 350.4, Carbohydrate 67.3, Fiber 3.1, Sugar 2.9, Protein 20.6
SPAGHETTI AL LIMONE (CREAMY LEMON SPAGHETTI)
Spaghetti al Limone will please all fans of mac'n'cheese and Cacio e Pepe! This easy, 5-ingredient recipe is rich, zesty, and utterly satisfying to eat. Dig in as is, or fold in veggies and/or proteins for a heartier dish!
Provided by Marie Asselin, FoodNouveau.com
Categories dinner Main Course Main dish
Number Of Ingredients 9
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta to the boiling water and set a timer for 2 minutes less than the cooking time recommended by the manufacturer (the pasta will keep cooking in the sauce.)
- While the pasta is cooking, set a large nonstick pan over medium heat. Add the heavy cream, then very finely grate the zest of the lemon into the cream (using a Microplane is best). Mix the zest into the cream and bring the cream to a gentle simmer. Start incorporating the butter, 1 or 2 cubes at a time, whisking to incorporate the butter to the cream as it melts. Add more cubes gradually, whisking constantly as you go. (Whisking constantly is the key to emulsify the sauce.)
- Once all the butter is incorporated, start sprinkling the parmesan over the sauce. Add the cheese very gradually and keep whisking to melt and incorporate the cheese into the sauce. Repeat until all the parmesan is incorporated. (Adding the parmesan gradually will prevent it from clumping and create a super smooth sauce.) Turn off the heat.
- When the pasta timer goes off, use tongs to transfer the pasta to the pan containing the creamy lemon sauce. It's okay if some water comes along with it. DON'T discard the pasta water, you'll need some of it to complete the dish.
- Return the saucepan to medium heat. Add ½ cup (125 ml) pasta water to the pan and stir to combine. Bring the sauce back to a simmer and keep it running for 1-2 minutes, until the sauce thickens around the pasta just enough to coat it. A bit of the sauce should still pool at the bottom of the pan, but if there's still a lot of loose sauce, keep simmering until the texture seems right.
- Squeeze the juice from the zested lemon and stir it into the dish. Season with a very generous amount of black pepper. (Kids might prefer to go without the black pepper!)
- If using, stir the baby spinach and protein into the pasta and cook for a few seconds more, just until the spinach loses its volume. Add a bit more pasta water to keep things saucy. Garnish with fresh basil, if desired. Serve immediately.
More about "pasta al limone food"
CREAMY LEMON PAPPARDELLE PASTA - FAMILYSTYLE FOOD
From familystylefood.com
4.7/5 (137)Total Time 20 minsCategory PastaCalories 397 per serving
- In a large bowl, whisk together the egg yolk, cream, 1/2 cup Parmesan and 1/2 teaspoon salt. Grate the zest from the lemon with a rasp grater (a Microplane is my top pick) over the bowl, then slice the lemon in half and squeeze in the juice from one half. Whisk to combine.
- Drain the pasta and immediately add to the bowl with the lemon cream. Top with the butter, then use 2 forks or a pair of tongs to gently toss the pasta until it's coated with the sauce. Cover the bowl and let it sit 5 minutes to thicken.
PASTA AL LIMONE RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (316)Servings 4
- Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
- Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
- Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
- Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
SIMPLEST SPAGHETTI AL LIMONE - SMITTEN KITCHEN
From smittenkitchen.com
Servings 2Total Time 15 minsEstimated Reading Time 4 mins
PASTA AL LIMONE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 6Energy 425 CaloriesCarbohydrate 44 gFat 22 g
SPAGHETTI AL LIMONE - ITALY MAGAZINE
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Category Primo
PASTA AL LIMONE - A COZY KITCHEN
From acozykitchen.com
5/5 (8)Total Time 30 minsCategory DinnerCalories 450 per serving
- In large skillet, set over medium heat, add the butter. When melted, add the minced garlic, olive oil, lemon zest, lemon juice and a few pinches of salt. Turn off the heat and turn your attention to the pasta.
- Meanwhile, in the pot that’s boiling, add the pasta and cook it until about 1 minute under al dente. We’re going to cook it a bit longer in the pot with the sauce.
- Remove about 1 cup of pasta water. To the sauce, add the heavy cream and 1/2 cup of pasta water. Cook it on a simmer for about 3 minutes. This will thicken the sauce. Add the pasta, along with the cheese and mix vigorously for 1 minute. This will ensure an even coating of the sauce.
PASTA AL LIMONE - SHECOOKS.DESIGN
From shecooksdesign.com
Reviews 1Category DinnerCuisine ItalianEstimated Reading Time 4 mins
- In a large stockpot that holds a generous amount of boiling, well-salted (like the sea, at least 1-2 tablespoons kosher salt (affiliate link)) water, cook the pasta until not quite al dente (about 2-3 minutes under box reco).
- While pasta is cooking, in a large skillet, over medium-high, heat the olive oil, add the shallots and saute for about 2-3 minutes until getting golden. Add the garlic and saute another 1 minute, until fragrant, add in the Aleppo chili flakes and mix into the oil.
- Add the lemon juice and lemon zest to the shallots and garlic mixture, then add the cooked (before al dente stage) pasta (very important: reserve about 2 cups of the cooked pasta water). Add about 1 cup of the reserved pasta water, and butter and toss, toss and toss a little more. Turn heat off and stir in the Parmesan cheese. Toss some more. Season lots of fresh cracked black pepper.
- Finally, stir in the chopped parsley or basil and, ideally, some grated lemon zest and a little extra parmesan. If the dish is dry and tight, add some of the reserved pasta water and toss well.
PASTA AL LIMONE (CREAMY LEMON PASTA) - INSIDE THE RUSTIC ...
From insidetherustickitchen.com
Category Main CourseCalories 585 per servingTotal Time 10 mins
- Bring a large pot of salted water to a boil and cook the pasta until al dente (around 7-8 minutes).
- Meanwhile, to make the sauce add the butter to a large pan. Once melted add the sliced garlic and fry for about 1 minute until fragrant.
- Add the zest and juice of one lemon and stir to combine in the garlic butter. Add the cream and parmesan and stir.
- Simmer the creamy lemon sauce for 1-2 minutes until thickened slightly. Season the sauce with a pinch of salt and pepper then add the drained cooked pasta making sure to reserve some pasta water to emulsify the sauce.
VEGAN PASTA AL LIMONE (GLUTEN-FREE, ALLERGY-FREE) ITALIAN ...
From strengthandsunshine.com
Reviews 4Servings 4-6Cuisine ItalianCategory Main
- Boil your pasta al dente in salted water according to package directions, while you make the sauce.
- In a large saute pan, melt the butter over low heat, along with the lemon juice, zest, garlic, and black pepper. Whisk together until fragent and combined.
- Slowly whisk in the coconut milk before adding in the nutritional yeast. If the mixture seems too thick, add a splash more of the coconut milk. Reduce to a simmer while you drain the pasta.
- Drain the pasta and reserve at least 1/2 cup of cooking liquid. Add the hot pasta directly to the simmering sauce.
PASTA AL LIMONE | HOW TO MAKE CREAMY & COZY RECIPE ...
From cheffyparsnip.com
Servings 2Calories 300 per servingTotal Time 25 mins
- Pour water into a pot, add salt, and bring it to a boil. In a pan, put the butter and add the lemon zest. In separate bowls, squeeze lemon juice and grate the parmesan.
- Cook spaghetti until pasta is al dente. In the pan, gently melt the butter with lemon zest on low heat.
- Place spaghetti in the pan, where the melted butter is waiting, and toss it up quickly. Then pour the lemon juice and make an emulsion. Shake, toss, and stir to make the sauce. Pour some water (the one you cooked the pasta in) and work with it again until you get the creamy emulsion sauce.Don't forget to taste it! Maybe it needs more salt.
PASTA AL LIMONE - NEVER NOT HUNGRY
From nevernothungry.com
Servings 4Estimated Reading Time 3 minsCategory Pasta & Noodles
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta, stirring occasionally, and cook 1 to 2 minutes less than the package directions (until very al dente). Reserve about 1 cup of the pasta cooking water and drain the pasta.
- In the same pot, add the zest of 1 lemon and the cream; cook over medium heat, whisking frequently, until the mixture comes to a simmer, about 2 minutes. Reduce the heat to medium-low and add the butter, 1 tablespoon at a time, until melted and the sauce is emulsified. Add 3/4 cup of the pasta water to the sauce and whisk to combine; add the drained pasta and toss to combine. Raise the heat to medium, and cook, tossing occasionally, until the sauce has thickened slightly and coats the pasta. Begin adding the grated Parmesan a bit at a time, tossing frequently, until the cheese has melted and the sauce has thickened. Taste for seasonings and adjust if necessary. Add the juice of the zested lemon and stir to combine. It’s best to serve this a little saucier than you normally would as it tends to tighten up as it cools; you can also serve this is warmed bowls to keep it fluid. Serve the pasta with extra Parmesan for sprinkling, freshly grated black pepper and more lemon zest, if desired.
EASY PASTA AL LIMONE (LEMON SAUCE PASTA) | SIMPLE. TASTY ...
From junedarville.com
Cuisine ItalianTotal Time 30 minsCategory Main Course, StarterCalories 742 per serving
- Fill a large and high pan with cold tap water and add a dash of salt to it. Place the pan over high heat until boiling. Then add the spaghetti and cook until it is nearly tender.
- In the meantime add 2 of the egg yolks to a medium saucepan and season with a pinch of pepper.
- Place the pan over very low heat. Then using a balloon whisk or a hand mixer and gently beat the yolks for 2 minutes until very creamy and pale. Then little by little incorporate the cream. Only add little splashes in the beginning.
- Beat the yolk and cream in between additions. You should end up with a very creamy and fluffy light kind of sabayon. Then turn the heat up to medium and beat the sabayon for another 3 minutes until thick. Then add half of the freshly chopped parsley, half of the lemon juice and a sprinkle of the lemon zest.
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