LEMON AND PEA ALFREDO
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
- Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
- When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
- Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
- Sprinkle with the pink pepper and additional Parmesan, if desired.
CREAMY LEMON-MUSHROOM PASTA
This is a lovely creamy, but light, pasta dish. The lemon flavor adds a wonderful bright note to the rich sauce and earthy mushrooms. This is a great meatless entrée or side pasta dish - or add some grilled salmon, shrimp, or chicken if you'd like!
Provided by Rebekah Rose Hills
Categories Vegetarian Pasta Main Dishes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
- Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
- Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
- Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 39.6 g, Cholesterol 95 mg, Fat 32.2 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 17.2 g, Sodium 267.5 mg, Sugar 3 g
CHEESY LEMON-CHICKEN PASTA
Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!
Provided by Cooking44
Categories Chicken Pasta
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
- While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
- Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
- Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.
Nutrition Facts : Calories 830.2 calories, Carbohydrate 94.9 g, Cholesterol 112.3 mg, Fat 28 g, Fiber 6.6 g, Protein 51.9 g, SaturatedFat 12.1 g, Sodium 477.5 mg, Sugar 8.2 g
PASTA WITH FRESH HERBS, LEMON AND PEAS
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
- When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams
More about "fettuccini with mushrooms peas and lemon recipes"
CREAMY MUSHROOM PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (309)Author Andy BaraghaniServings 4Total Time 25 mins
- Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
EASY CREAMY LEMON-GARLIC MUSHROOM PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (56)Total Time 20 minsCategory Dinner, Easy Dinner, Pasta, VegetarianCalories 534 per serving
- Allow to simmer for 5 minutes then add the lemon zest and juice and simmer for another minute or two until slightly thickened. Season to taste.
- Add the parsley and Parmesan and allow the cheese to melt before adding the pasta (reserve some of the pasta cooking water to add to the sauce).
PASTA WITH MUSHROOMS AND PEAS - FOOLPROOF LIVING
From foolproofliving.com
5/5 (3)Total Time 30 minsCategory Vegetarian PastaCalories 514 per serving
- Cook the pasta in salted boiling water according to the package instructions. Save 1 cup of the pasta water and drain the rest.
- To make the mushroom pea sauce: Heat 2 tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and cook for 3-4 minutes or until they are softened. Stir in the garlic and cook stirring constantly for 30 seconds.
- Add in the rest of the (2 tablespoons) butter and 1 tablespoon of all purpose flour. Cook, stirring constantly, for 1 minute.
- Stir in the wine and scrape the bottom bits (if there are any) as it reduces. Stir in the vegetable broth, heavy cream, thyme, salt and pepper and cook until the sauce thickens, 7-8 minutes.
ONE-POT CREAMY FETTUCCINE + PEAS + KING …
From simple-veganista.com
PASTA WITH CREAMY MUSHROOM-PEA SAUCE - EATINGWELL
From eatingwell.com
BAKED FARFALLE PASTA WITH MUSHROOMS PEAS AND LEMON …
From archanaskitchen.com
EASY LEMONY SPRING PEA PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
PASTA RECIPE WITH LEMON, SMOKED SALMON AND PEAS | THE …
From independent.co.uk
CREAMY FETTUCCINE WITH PORCINI MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
THREE RECIPES WITH BOURSIN | CUP OF JO
From cupofjo.com
PASTA PRIMAVERA IS PRIMED FOR ITS COMEBACK TOUR
From washingtonpost.com
CREAMY MUSHROOM FETTUCCINE RECIPE | MYRECIPES
From myrecipes.com
PASTA WITH MUSHROOMS AND PROSCIUTTO RECIPE | BON APPéTIT
From bonappetit.com
15-MINUTE CREAMY PASTA WITH PEAS - THE NATURAL NURTURER
From thenaturalnurturer.com
ONE POT LEMONY RIGATONI ALFREDO WITH MUSHROOMS AND PEAS
From blog.misfitsmarket.com
CREAMY ASPARAGUS PASTA RECIPE | SAVEUR
From saveur.com
MUSHROOM GARLIC PASTA WITH LEMON AND PEAS - BEV COOKS
From bevcooks.com
FETTUCCINE WITH CREAMY MUSHROOM SAUCE - EATINGWELL
From eatingwell.com
HOW TO MAKE THE PERFECT PASTA PRIMAVERA – RECIPE
From theguardian.com
PENNE PASTA WITH MUSHROOMS & PEAS - NO RECIPE REQUIRED
From noreciperequired.com
CREAMY ASPARAGUS PASTA WITH MUSHROOMS, LEMON, AND PECORINO
From mccormick.com
INSTANT POT RISOTTO WITH PEAS & CRISPY SALAMI RECIPE - REAL SIMPLE
From realsimple.com
SPRING PASTA WITH LEMON, ASPARAGUS, MUSHROOMS AND PEAS
From daisybeet.com
12 BEST GNOCCHI RECIPES FOR PILLOWY PERFECTION - YAHOO NEWS
From news.yahoo.com
TURN YOUR PASTA PRIMAVERA INTO A LASAGNA - NEW YORK TIMES
From nytimes.com
OPRAH’S FAVORITE HEALTHY CREAMY PASTA RECIPE - WOMAN'S WORLD
From womansworld.com
CREAMY FETTUCCINE WITH MUSHROOMS & BACON – PASTA RECIPES
From womansday.com
CREAMY VEGAN MUSHROOM AND PEA FETTUCINI - LOVE FOR FOOD
From loveforfood.ca
You'll also love