Creamy Lemony Pasta Recipes

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LEMON PASTA PRONTO

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 16



Lemon Pasta Pronto image

Steps:

  • For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
  • For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together.
  • Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.
  • Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.

Kosher salt
1 pound orecchiette
1 stick (8 tablespoons) salted butter
3/4 cup pancetta cubes
1 teaspoon fresh thyme, minced
2 cloves garlic, minced
1/2 yellow onion, diced
2 lemons, zested and juiced
2 cups frozen peas, thawed
3/4 cup heavy cream
1 cup grated Pecorino
2 tablespoon olive oil
1/2 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
2 teaspoons lemon zest plus 1 lemon, cut into wedges, for garnish
1 teaspoon fresh thyme, minced

CREAMY, LEMONY PASTA

This 15-minute pasta lets you decide how much effort to put in: If you've had a day and need an easy, no-nonsense meal, then make it as-is and use kitchen shears to cut your scallions. If you're feeling slightly more ambitious, then make a topping that adds texture, vibrant green color and more lemony flavor to the dish (see Tip). But don't cut corners when it comes to the yogurt: Use a thick, strained whole-milk yogurt like labneh, Greek or skyr, as it will give the finished dish an irresistibly rich and tangy taste.

Provided by Yasmin Fahr

Categories     dinner, easy, weeknight, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7



Creamy, Lemony Pasta image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions. Reserve 1 cup of pasta water. Drain the pasta, then return to the pot on the stove over medium-low heat.
  • Stir in ¾ cup of the pasta water, half the lemon juice, the Parmesan and several grinds of black pepper, stirring vigorously until a silky sauce has formed. Add a tablespoon of water at a time as needed to make a creamier sauce if it looks dry. Stir in the labneh, remaining lemon juice, lemon zest and scallions until creamy and combined, about 1 minute more. Season with salt as needed. Finish with another grind of pepper and serve immediately.

Kosher salt
1 pound short curly pasta, such as cavatappi, fusilli or farfalle
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
A heaping ¾ cup grated Parmesan, plus more as needed
Black pepper
1/4 cup labneh or other thick, strained whole-milk yogurt, such as Greek or skyr, drained if necessary
2 scallions, green and white parts, sliced

CREAMY LEMON PASTA

Make and share this Creamy Lemon Pasta recipe from Food.com.

Provided by DrGaellon

Categories     Lemon

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Creamy Lemon Pasta image

Steps:

  • Bring a large covered pot of salted water to a boil.
  • Meanwhile, in a small skillet or saucepan on low heat, melt the butter. Stir in the cream and heat gently. Stir in the lemon juice and zest. Turn off the heat.
  • When the water boils, cook the pasta until al dente (2 or 3 minutes for fresh pasta, longer for dried). Reserve 1 cup of the hot pasta-cooking water and drain the pasta.
  • Place the hot drained pasta in a large serving bowl, add the lemon cream sauce, and toss. If the sauce is too thick, add some or all of the reserved hot pasta water. Toss in the grated Parmesan. Season to taste with salt and pepper.

Nutrition Facts : Calories 745.1, Fat 43.3, SaturatedFat 25.7, Cholesterol 217.1, Sodium 436.1, Carbohydrate 65.8, Sugar 0.6, Protein 23.9

1/4 cup unsalted butter
1 cup heavy cream
1 lemon, zest of (about 2 tsp)
1 lemon, juice of (about 3 tbsp)
1 lb fresh fettuccine or 1 lb dried spaghettini
1 cup grated parmesan cheese
salt
ground black pepper

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