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-GARLIC ZUCCHINI NOODLES
These quick and easy noodles (also known as zoodles) partner perfectly with just about any entree. The fresh lemon really brightens the flavor of this low-carb side dish which is a healthy option for a decadent pasta dish.
Provided by lutzflcat
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Use a spiralizer to cut zucchini into thick or thin ribbons, your preference.
- Melt butter in a large skillet over medium heat. Add olive oil and garlic, and cook until the garlic is fragrant, about 1 minute. Add zucchini and toss to coat with the butter-garlic sauce. Saute until zucchini noodles are slightly softened or have reached desired tenderness, 3 to 5 minutes.
- Stir in lemon juice, lemon-pepper, red pepper flakes, and salt, and remove from the heat. Garnish with a sprinkle of parsley and lemon zest, and serve.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 4.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 78.6 mg, Sugar 1.9 g
BUTTERY LEMON PARSLEY NOODLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
- Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.
LEMON NOODLE KUGEL
Comforting kugel is a traditional dessert at our family's Polish Christmas Eve supper. Rich with butter, sugar, sour cream and cinnamon, it suits any special-occasion meal. -Romaine Smith, Garden Grove, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cook noodles according to package directions; drain and return to pan. Toss with butter; set aside. , Beat eggs, sour cream, cottage cheese, milk, 3/4 cup sugar and extracts until well blended. Stir in noodles. Transfer to a 13x9-in. baking dish coated with cooking spray. Combine cinnamon and remaining sugar; sprinkle over noodles. , Bake, uncovered, until a thermometer reads 160°, 55-60 minutes. Let stand 10 minutes before cutting. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 321 calories, Fat 15g fat (9g saturated fat), Cholesterol 133mg cholesterol, Sodium 330mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 14g protein.
LEMON NOODLES
Make and share this Lemon Noodles recipe from Food.com.
Provided by Diana Adcock
Categories Vegan
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Boil the noodles till al dente-drain-plunge into ice water and drain well, toss with Lemon dressing.
- And that would be: Stir together all ingredients-whisk well-make sure sugar is dissolved.
CREAMY LEMON PASTA
This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.
Provided by Barbara Kafka
Categories easy, quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
- Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
- Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 270 milligrams, Sugar 3 grams, TransFat 0 grams
LEMON CHICKEN WITH SPRING VEG NOODLES
Forget that ready meal, this storecupboard meal makes a speedy after work supper
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick pan, then fry the chicken for 5 mins until almost cooked. Tip onto a plate. Pour 250ml water into the pan with the lemon zest and juice, sugar and ginger. In a bowl, mix the cornflour with a little water until smooth, then whisk into the pan. Bring to the boil, stirring, then add the chicken to the sauce. Reduce the heat. Bubble for a few mins until chicken is cooked and the sauce thickened.
- Meanwhile, cook the noodles and veg together in boiling water for 4 mins, then drain. Toss together the chicken, noodles, veg and spring onions; serve scattered with nuts.
Nutrition Facts : Calories 553 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 47 grams protein, Sodium 1.1 milligram of sodium
More about "lemon noodles recipes"
FAST AND EASY LEMON GARLIC PASTA - PINCH AND SWIRL
From pinchandswirl.com
Ratings 55Calories 530 per servingCategory Main Course
- Bring a large pot of salted water to boil. Cook spaghetti until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, heat olive oil and butter in a large skillet over medium heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Remove from heat.
- Once you've drained the pasta, set skillet with the garlic mixture over medium heat. Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
- Remove pasta from heat and stir in lemon zest and juice, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese and serve.
LEMON PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (417)Author Molly BazServings 4
- Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
- Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
- Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
- Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
BUTTERY LEMON PARSLEY NOODLES - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 8Estimated Reading Time 2 minsCategory Main Dish, Side DishTotal Time 20 mins
- Cook the noodles according to package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.Melt butter in a large skillet over medium-high heat.
- Throw in the cooked pasta and cook it around in the butter for a couple of minutes so that a few of the noodles get a little bit of a panfried texture to them, whatever that means.
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