PASTA PRIMAVERA WITH LEMON-CAPER SAUCE
Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.
- Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.
- Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 594.2 calories, Carbohydrate 58.7 g, Cholesterol 47.2 mg, Fat 32.3 g, Fiber 7.8 g, Protein 20.2 g, SaturatedFat 12.9 g, Sodium 1306.6 mg, Sugar 3.4 g
LEMON-PEPPER CAPELLINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place water on to boil for pasta.
- In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
- Salt water when it boils then cook capellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
LEMON PEPPER PASTA WITH CAPERS
I discovered this recipe on the web while searching for something else. This one sounded better than what I was looking for. : ) The computer wouldn't allow me to specify the name brand of the pasta needed for this recipe...........you must use Trader Joes, as noted.
Provided by dojemi
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slowly cook the garlic and lemon zest in the butter and oil, in a heavy saut pan over medium heat.
- Stir frequently to keep the garlic from browning.
- When the garlic is soft, add the broth and turn the heat to high.
- Simmer until reduced by at least one half, and add the cream and capers.
- Turn the heat back to medium and simmer until thick and syrupy. Taste and season.
- Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes).
- Drain and toss with a dribble of olive oil.
- Pour the cream sauce over and toss.
- Serve immediately.
Nutrition Facts : Calories 326, Fat 12.2, SaturatedFat 5.5, Cholesterol 24.2, Sodium 474.6, Carbohydrate 44.5, Fiber 2.2, Sugar 1.3, Protein 9.4
TUNA, LEMON, AND CAPER SAUCE
Steps:
- Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
- Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
- Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.
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