LEMON PARMESAN SPAGHETTI
This is one of those 'much more than the sum of its parts' recipes. It's great with a salad, perfect for vegetarians and children, and makes a wonderful side dish with chicken or seafood.
Provided by SABRINATEE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.
- Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well
- Bake 15 to 20 minutes in the preheated oven, or until heated through. Remove from oven, and add grated Parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.
Nutrition Facts : Calories 490.6 calories, Carbohydrate 45.7 g, Cholesterol 70.1 mg, Fat 29.5 g, Fiber 2 g, Protein 11.3 g, SaturatedFat 18.2 g, Sodium 113.7 mg, Sugar 2 g
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 LINGUINE
Just a little Parmesan, good extra virgin olive oil, and lemon juice and zest is all it takes to create simple, light, lemony pasta
Provided by Jamie Oliver
Categories Healthy meals Italian Fruit Mains Pasta & risotto Healthy dinner ideas
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Cook the linguine in a pan of boiling salted water according to the packet instructions, then drain and return to the pan.
- Meanwhile, finely grate the zest from 1 lemon into a bowl, then squeeze in the juice from all three.
- Drizzle in 6 tablespoons of oil, and finely grate in the Parmesan, then beat together - it'll go thick and creamy.
- Season to taste with sea salt and black pepper, and extra lemon juice, if needed. Pick and finely chop the basil leaves.
- Add the lemony sauce to the linguine and shake the pan to coat each strand of pasta (the Parmesan will melt when mixed with the pasta).
- Finish by stirring through the chopped basil and rocket.
Nutrition Facts : Calories 467 calories, Fat 17.8 g fat, SaturatedFat 5.6 g saturated fat, Protein 18.6 g protein, Carbohydrate 56.7 g carbohydrate, Sugar 3.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
LEMON GARLIC PARMESAN SHRIMP PASTA
Lemon Garlic Parmesan Shrimp Pasta is made in just one pot and ready in 30 minutes! Fresh shrimp gets cooked in a buttery lemon garlic sauce and gets tossed in fresh parmesan cheese and pasta. It will become a new favorite!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 12
Steps:
- In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
- Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
- Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add italian seasoning and spinach and cook until wilted.
- Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
- Add the lemon juice before serving and serve while hot.
Nutrition Facts : Calories 279 kcal, Carbohydrate 2 g, Protein 23 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 274 mg, Sodium 990 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LINGUINE WITH BUTTER, LEMON AND GARLIC
A humble, simple dish with wonderful flavors. Serve with green or spinach salad and the ever present garlic bread, ahhhh!
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine until al dente, or slightly firm to the bite.
- Drain, and mix with a Tbsp.
- or two of olive oil; set aside.
- Heat butter in a skillet and add lemon juice and salt.
- Add garlic and cook about 1 minute.
- Add to hot linguine and mix.
- Serve immediately, sprinkled with Parmesan if desired.
Nutrition Facts : Calories 502.2, Fat 10.4, SaturatedFat 5.8, Cholesterol 22.9, Sodium 67.3, Carbohydrate 85.8, Fiber 3.7, Sugar 2.1, Protein 15.1
LEMON LINGUINE
Ann Dockendorf of Clearwater, Minnesota coats pasta with a succulent blend of lemon and herbs, then sprinkles it with Parmesan cheese. "Serve it as a versatile side dish...or dress it up with cooked chicken or ham for a delicious entree," she writes.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss.
Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
LINGUINE WITH LEMON & TOMATOES
This roasted lemon & tomato linguine pasta is a simple, yet elevated, summer dinner. Roast the tomatoes ahead of time, and this recipe comes together in a flash.
Provided by Jeanine Donofrio
Categories Main dish
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F and line a small baking sheet with parchment paper.
- Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they're golden brown around the edges. Finely mince the lemons and set aside.
- In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
- Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.
LINGUINE WITH LEMON, GARLIC & PARMESAN
A light, fresh supper meal - choose lemons that are firm, heavy and fragrant to ensure that they're juicy.
Provided by English_Rose
Categories Lemon
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook the linguine according to pack instructions.
- Mix together the lemon zest, juice, olive oil, garlic, parmesan and parsley in a large bowl.
- Drain the pasta and toss with the sauce.
- Scatter over extra parsley or parmesan, if you like.
Nutrition Facts : Calories 744.6, Fat 36.8, SaturatedFat 8.9, Cholesterol 24.9, Sodium 441.9, Carbohydrate 82, Fiber 5.8, Sugar 2, Protein 24.7
LEMON GARLIC PARMESAN SHRIMP PASTA
Lemon Garlic Parmesan Shrimp Pasta is an easy an 30 minute recipe that features tons of savory shrimp tossed in pasta with a lemon garlic sauce and parmesan cheese. This recipe is sure to become a new family favorite!
Provided by Susanne Eagan
Categories Main Course Pasta
Time 45m
Number Of Ingredients 12
Steps:
- In a large sauce pan or skillet heat olive oil and melt two tablespoons of butter. Then cook the onion and garlic cook until tender and translucent.
- Next add the the red pepper flakes and Italian seasoning cook until fragrant (about one minute).
- Place the shrimp in the skillet and season with salt and pepper. Cook until the shrimp begins to turn pink.
- Add the prepared pasta to the pan and then add in remaining butter, parsley, and parmesan cheese. Stir until the butter and cheese are melted.
- Add lemon juice toss everything together
Nutrition Facts : ServingSize 8 servings, Carbohydrate 45 g, Protein 30 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 245 mg, Sodium 942 mg, Fiber 2 g, Sugar 3 g, Calories 462 kcal
EASY CREAMY PARMESAN LEMON PASTA
Steps:
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente.
- While the water comes to a boil and the pasta cooks, make the sauce.
- Melt the butter in a pan set over medium heat.
- Add the garlic and allow to cook for 30 seconds until fragrant.
- Pour in the cream, sour cream, lemon juice and zest.
- Bring to a simmer and cook for a few minutes or until the sauce coats the back of a spoon.
- Reduce the heat then add the Parmesan and parsley. Stir in then season to taste with salt and pepper.
- Drain the pasta, reserving 1 cup of cooking water. Add the pasta to the sauce, along with a few spoonfuls of pasta water and toss until the pasta is coated in the sauce and the sauce is creamy. You might need to add more water as the pasta absorbs the sauce and the sauce thickens.
- Serve scattered with chopped parsley and grated Parmesan.
Nutrition Facts : Calories 321 kcal, Carbohydrate 31 g, Protein 12 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 83 mg, Sodium 220 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
LEMON GARLIC SHRIMP PASTA
This lemon garlic shrimp recipe is fantastic! The combination of lemon, shrimp, parmesan, and fettuccine is perfectly balanced to create the ultimate pasta dish. Better yet, you'll have this ready in 30 minutes, and it only requires one pot.
Provided by Ben Rayl
Categories Dinner Main Dish Pasta
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil, cook the pasta to al dente - about one minute less than package directions. Drain it well and set aside. Do not rinse.
- Melt half of the butter in a large, heavy bottomed skillet. Add the garlic and cook for a minute or two, then add the crushed red pepper and lemon juice. Stir until hot.
- Add the shrimp, season generously with salt and pepper and cook, stirring, until pink - about 3 - 4 minutes.
- Add the remaining butter, the cooked pasta and spinach, and stir with tongs to combine and wilt the spinach. Add the parmesan and stir more to combine.
- Use the tongs to serve the pasta immediately and garnish with fresh chopped parsley.
Nutrition Facts : Calories 410 kcal, Sugar 3 g, Sodium 1138 mg, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 45 g, Fiber 2 g, Protein 37 g, Cholesterol 345 mg, ServingSize 1 serving
LEMON-PARMESAN LINGUINE
Provided by Lorraine Vassalo
Categories Pasta Side Vegetarian Quick & Easy Parmesan Lemon Bon Appétit Canada Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 SIDE-DISH SERVINGS
Number Of Ingredients 6
Steps:
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking water.
- Bring cream and butter to simmer in heavy large skillet over medium-high heat. Mix in lemon juice and peel. Add pasta; toss to coat, adding reserved cooking water as needed to thin sauce to desired consistency. Add cheese; toss to blend. Season with salt and pepper.
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- Prepare the linguine according to package instructions, using well salted water. Before draining, reserve 1 cup of the pasta water and set aside.
- While the pasta is cooking, heat the olive oil over medium low heat in a small pan. Add the minced garlic and cook for 1-2 minutes until fragrant. Remove from the heat.
- In a large bowl, toss together the pasta, olive oil and garlic, lemon juice, parmesan cheese, black pepper, and 1/4 cup of the pasta water. Add additional pasta water as needed until the ingredients are easy to stir. Taste; add additional black pepper and salt, if needed. (Note: parmesan cheese is salty, so you might not need any).
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- In a large pot, bring water to boil. Once water boils, add spaghetti and cook according to package instructions. Do not overcook. Reserve pasta water for later (be sure to reserve more than 1/4 cup in case you need more).
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- Cook the spaghetti in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.
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