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.
PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC
Steps:
- Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.
TAGLIATELLE WITH ROSEMARY AND LEMON
Provided by Patricia Wells
Categories Herb Pasta Vegetarian Quick & Easy Parmesan Lemon Rosemary Summer
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- 1. In the pasta pot fitted with a colander, bring about 5 quarts of water to a rolling boil over high heat. Add the coarse sea salt and the pasta, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite, 2 to 3 minutes. Remove the pasta pot from the heat. Remove the colander and drain over a sink, shaking to remove excess water, but retain 1 cup of the pasta cooking water.
- 2. In a large nonstick skillet, heat the oil and lemon juice just until warm. Add the drained pasta and the pasta cooking water, tablespoon by tablespoon, until the pasta absorbs the liquid. Add the rosemary and toss. Add half of the cheese and toss once more. Cover and let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Taste for seasoning. Transfer to individual warmed shallow soup bowls. Serve immediately, passing the remaining cheese at the table.
GARLIC AND ROSEMARY PASTA
Make and share this Garlic and Rosemary Pasta recipe from Food.com.
Provided by littlemafia
Categories Penne
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
- While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
- Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
- Add a tablespoon of butter, quick stir again, serve immediately.
Nutrition Facts : Calories 502.1, Fat 17.9, SaturatedFat 3.6, Cholesterol 6.1, Sodium 20.2, Carbohydrate 80.5, Fiber 11.1, Protein 7.7
ROSEMARY-LEMON PASTA
Treat your family to this homemade rosemary-lemon pasta - a perfect side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Place eggs, rosemary, lemon peel, oil and salt in food processor or blender. Cover and process until smooth. Add flour. Cover and process about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. Remove dough and press into a ball. Cover dough with plastic wrap or foil. Let stand 10 minutes.
- Divide dough in half. Roll one-half of dough with rolling pin into rectangle 1/8 to 1/16-inch thick on lightly floured surface. Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips for fettuccine, 1/8-inch strips for linguine. Hang pasta on drying rack or lightly floured towels to dry. Repeat with remaining dough.
- In 6-quart saucepan, heat 4 quarts water to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Drain pasta; do not rinse.
Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 135 mg, Fiber 2 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg
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LEMON GARLIC ROSEMARY PASTA | THE BLOND COOK
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- While pasta is cooking, melt butter in a skillet over medium-low heat. Add garlic, butter, salt and pepper. Cook, stirring frequently, until garlic is golden brown (about 3 1/2 to 4 minutes).
- When pasta has finished cooking, drain in a colander. Return pasta to pot (or a medium serving bowl) and add lemon and rosemary mixture. Toss well to coat evenly.
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- Bring a large pot of water to a boil over high heat. Season the water generously with kosher salt. Add the pasta and cook for 1 minute less than directed on the package (usually 6 to 7 minutes). Reserve 1½ cups of the pasta cooking water, then drain the pasta well. If using gluten-free pasta, rinse under cool running water and drain again.
- Heat a large skillet over medium-high heat. Add the oil and heat for another minute. Add the garlic and rosemary and fry until the rosemary is fragrant and crispy, about 3 minutes. Transfer the rosemary to a paper-towel-lined plate to drain. Continue to cook the garlic until golden brown. Using a slotted spoon, remove and discard the garlic.
- Add the cooked pasta to the skillet and, before combining with the oil in the pan, sprinkle the bare pasta with ½ teaspoon salt, the lemon zest and cheese. Add ½ cup of the reserved pasta water and begin tossing to coat the pasta in the light cheese sauce. Continue to toss, adding more pasta water as needed to create a creamy sauce. Season with the black pepper and serve topped with additional cheese, crispy rosemary and more black pepper, if desired.
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