Spaghetti With Lemon Olives Food

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LEMON SPAGHETTI



Lemon Spaghetti image

This pasta recipe is a prime example of less is more. Fresh lemon juice and finely grated zest are quickly tossed with hot spaghetti, butter, olive oil and pasta cooking water to make a bright and velvety sauce. We finish it with Parmesan and black pepper for a simple, comforting weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
12 ounces spaghetti
2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon, plus juice of 2 lemons
6 tablespoons unsalted butter, cut into small pieces
1/2 cup grated Parmesan cheese, plus more for serving
Coarsely ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente.
  • Meanwhile, combine the olive oil and lemon zest and juice in a large skillet. When you are about to drain the spaghetti, turn the heat under the skillet to medium. Reserve 1 cup pasta-cooking water, then drain the spaghetti and transfer to the skillet. Add 3/4 cup of the reserved cooking water and toss to combine. Add the butter and cook, tossing quickly, until the sauce glazes the spaghetti, about 30 seconds; add more cooking water a few tablespoons at a time if the spaghetti seems dry. Add the parmesan and toss to melt; season with salt.
  • Divide the spaghetti among bowls. Top generously with more Parmesan and coarse pepper.

Nutrition Facts : Calories 590, Fat 29 grams, SaturatedFat 14 grams, Cholesterol 54 milligrams, Sodium 425 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Sugar 2 grams, Protein 15 grams

LEMON SPAGHETTI



Lemon Spaghetti image

Provided by Giada De Laurentiis

Time 18m

Yield 6 servings

Number Of Ingredients 7

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

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.

LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON



Linguine with Sun-Dried Tomatoes, Olives, and Lemon image

Provided by Giada De Laurentiis

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound linguine pasta
1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained
1 cup (4 ounces) medium green olives, pitted
1 packed cup fresh basil leaves
1 clove garlic, roughly chopped
1/3 cup extra-virgin olive oil
Zest and juice of 1 large lemon
3/4 cup grated Parmesan
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
  • In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
  • Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

PASTA WITH LEMON AND OLIVES



Pasta with Lemon and Olives image

Keeping your fridge and pantry well-stocked is the key to pulling off fast and flavorful meals midweek. This flavorful pasta dish relies on pantry staples like pasta, canned beans, jarred olives, lemons and fresh Parmesan to come together quickly.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
3/4 pound large shell pasta
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped
1 large clove garlic, minced
1 15-ounce can cannellini beans, drained and rinsed
1/4 cup pitted kalamata olives, roughly chopped
Freshly ground pepper
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
6 tablespoons grated Parmesan cheese
1/2 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
  • Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
  • Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.

Nutrition Facts : Calories 530, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 628 milligrams, Carbohydrate 86 grams, Fiber 12 grams, Protein 20 grams, Sugar 3 grams

PASTA WITH LEMON OLIVE OIL



Pasta With Lemon Olive Oil image

Make and share this Pasta With Lemon Olive Oil recipe from Food.com.

Provided by Annacia

Categories     < 30 Mins

Time 22m

Yield 8 serving(s)

Number Of Ingredients 10

2 teaspoons fresh lemon zest
1/4 cup lemon juice
1/3 cup extra virgin olive oil
2 large garlic cloves, minced
1/2 cup kalamata olive, sliced (optional)
1 pint cherry tomatoes, halved
3 tablespoons basil, julienned
salt & freshly ground black pepper (to taste)
1 lb fresh linguine
1/4 cup grated parmesan cheese (opitonal)

Steps:

  • Combine the lemon zest, lemon juice, Extra Virgin Olive Oil, garlic cloves, Kalamata olives and cherry tomatoes.
  • Cook pasta and reserve 1/4 cup (60mL) pasta water.
  • Drain and toss pasta with olive oil mixture and reserved pasta water.
  • Toss with basil and Parmesan cheese, season with salt and pepper.
  • Garnish with extra Parmesan cheese if desired.

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