LEMON BUTTER HERB PASTA
A quick, delicious, and light-tasting sauce with a zesty lemon flavor! You can easily add chicken, shrimp, or your favorite veggies to personalize this basic sauce. Serve with Parmesan cheese.
Provided by Elizabeth Sanford
Categories Main Dish Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
- Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 28.3 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 7.5 g, Sodium 83.8 mg, Sugar 1.5 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
PASTA WITH LEMON HERB YOGURT SAUCE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set the yogurt in a sieve set over a bowl to strain and come to room temperature, about 1 hour.
- Fill a large pot with water and bring to a boil. Season generously with salt. Add fettuccine and cook until al dente, about 2 minutes less than the box instructions. Drain, reserving 1 cup pasta water.
- Combine feta, yogurt, garlic, lemon zest and juice, olive oil and half the herbs in a large bowl, then season with salt and pepper. Mix until well blended.
- Add the hot cooked pasta and toss to coat. Add some pasta water until sauce is at desired consistency. Taste and adjust seasoning. Transfer to serving bowls and garnish with Pecorino-Romano and the remaining chopped herbs.
LEMON PASTA PRONTO
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 16
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.
LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH
Steps:
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
- Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
- Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
- Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.
Nutrition Facts : Calories 535, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 335 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 37 grams, Sugar 5 grams
LEMON HERB SHRIMP AND PASTA
It only takes 25 minutes to make our delicious seafood pasta dish made with frozen basil vegetable medley, shrimp and bow-tie pasta.
Provided by By Deborah Harroun
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, cook frozen vegetables in microwave as directed on package.
- In large bowl, toss cooked pasta and vegetables, cooked shrimp, 1/2 cup cheese, the lemon peel, oil and tomatoes. Divide mixture among 4 shallow bowls or plates; sprinkle with additional cheese.
Nutrition Facts : Calories 404.2, Carbohydrate 56.3 g, Cholesterol 81.1 mg, Fiber 5.7 g, Protein 23.3 g, SaturatedFat 3.2 g, ServingSize 1 Serving, Sodium 561.3 mg, Sugar 2.6 g
LEMON HERB PASTA
Number Of Ingredients 14
Steps:
- When the pasta is almost finished cooking, reserve about 1/3 - 1/2 cup of pasta water.
- Drain pasta
- Add oil to pasta pot. Cook thinly sliced garlic and red pepper flakes a few minutes.
- Add fresh herbs, salt, and pepper. Cook for about one minute. As herbs are cooking, zest some lemon into the pot.
- Add pasta and stir. Add pasta water and maybe a bit more oil as needed. Serve immediately.
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EASY LEMON HERB PASTA - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
3.5/5 (8)Category PastaCuisine Italian-AmericanTotal Time 30 mins
- While the pasta cooks, zest the lemons with a microplane – being careful to avoid the bitter white pith under the skin – and place lemon zest in a large mixing bowl.
- Juice each lemon and add lemon juice to the mixing bowl with the lemon zest. Make sure to remove any seeds.
15 LEMON PASTA RECIPES
From allrecipes.com
- Linguine with Seafood and Sundried Tomatoes. View Recipe. Lemon is an excellent pairing for seafood because it brightens its mild flavor and balances any lingering "fishy" taste.
- Bow Tie Pasta with Broccoli, Garlic, and Lemon. View Recipe. Pasta and broccoli are tossed in a simple lemon and garlic sauce to create a simple but satisfying meal.
- Lemon Parmesan Spaghetti. View Recipe. Don't be fooled by the short ingredient list: "This is one of those 'much more than the sum of its parts' recipes," says recipe creator SABRINATEE.
- Lemon Butter Herb Pasta. View Recipe. For a light dinner or flavorful side dish, this lemon butter pasta comes together in just 30 minutes. For even more flavor, try substituting fresh herbs for dried.
- Chicken Lemon Linguine. View Recipe. Buttery lemon linguine is paired with grilled chicken in this hearty yet vibrant summer dinner. For an even thicker sauce, increase the amount of cornstarch.
- Last-Minute Lemon Spaghetti and Shrimp. View Recipe. Fresh basil and lemon zest bring fresh, tart flavor to this spaghetti and shrimp dish: "If you try this recipe using dried basil or bottled lemon juice, then you haven't tried this recipe!"
- Creamy Ricotta Pasta Sauce. View Recipe. A rich and creamy pesto-ricotta pasta sauce is complemented by the addition of fresh lemon zest. This recipe is intended to be served with orecchiette, but you can use any type of pasta that holds a lot of sauce.
- Fettuccine with Lemon-Garlic Shrimp. View Recipe. A thick, cheesy sauce makes a decadent accompaniment for shrimp, sun-dried tomatoes, and fettuccine. But looks are deceiving — this recipe only takes 35 minutes to make.
- Chicken Piccata with Fettuccine. View Recipe. In this favorite Italian dish, chicken is dredged in a flour and lemon pepper mixture, browned, and served over fettuccine with a buttery lemon and caper sauce.
- Easy Lemon-Shrimp Pasta. View Recipe. Sautéed red bell peppers add a sweetness that helps to balance the acidity of the lemon in this delicious pasta dish.
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