Asparagus And Farfalle With Lemon And Pepper Recipes

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LEMON ASPARAGUS



Lemon Asparagus image

My fiance loves this recipe. We often eat it with BBQ during the summer.

Provided by Emily

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 7

1 bunch fresh asparagus, trimmed
2 tablespoons vegetable oil
salt and ground black pepper to taste
½ cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon butter

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
  • Roast in preheated oven until lightly browned at the tips, about 15 minutes.
  • Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g

LEMON-PEPPER PARMESAN ASPARAGUS



Lemon-Pepper Parmesan Asparagus image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

2 bunches medium asparagus (about 2 pounds), ends trimmed
10 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large egg in its shell
1 small clove garlic
Juice of 1 lemon
2 tablespoons freshly grated parmesan cheese, plus more for topping
1 teaspoon dijon mustard
1/2 teaspoon black peppercorns, crushed

Steps:

  • Preheat the broiler. Toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet; spread in a single layer. Broil, stirring occasionally, until tender, 4 to 6 minutes. Let cool slightly.
  • Bring a saucepan of water to a boil. Add the egg and reduce the heat; simmer 5 minutes. Drain and transfer to a bowl of ice water.
  • Peel the egg and transfer to a blender. Add the garlic, lemon juice, parmesan and mustard and puree until smooth. With the machine running, drizzle in the remaining 8 tablespoons olive oil and blend until thick and creamy. Stir in the crushed peppercorns. Spoon the lemon-pepper sauce over the asparagus and top with more parmesan.

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS



Creamy Farfalle with Cremini, Asparagus, and Walnuts image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
  • Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

SAUTEED ASPARAGUS WITH LEMON



Sauteed Asparagus with Lemon image

Try this side with seared steak, roasted lamb or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 tablespoon olive oil
2 bunches asparagus (14 ounces each), ends trimmed
Coarse salt and ground pepper
4 wide strips lemon zest
Juice from 1/2 lemon

Steps:

  • In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.

Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 5 g, Protein 5 g

FARFALLE WITH CREMINI, ASPARAGUS AND WALNUTS



Farfalle With Cremini, Asparagus and Walnuts image

I saw this on "Everyday Italian" yesterday and really wanted to try it, mainly because I love both mushrooms and asparagus, and have been wanting a recipe to use up some of the mascarpone cheese in our fridge! I liked it a lot, and my husband loved it. I preferred mine without walnuts, so you may want to serve these on the side. It is so quick to make that it's sure to become a regular at our house! Keep in mind, however, that this is a very mild pasta, most likely very different from what you're used to!

Provided by hepcat1

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

salt
1 lb farfalle pasta
3 tablespoons butter
1 -2 garlic clove, minced
1 lb cremini mushroom, thickly sliced
1 lb thin asparagus, trimmed, cut into 1 inch pieces
1 cup mascarpone cheese
1 pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated parmesan cheese (or more to taste)

Steps:

  • Cook pasta until al dente.
  • Drain pasta but reserve 1 cup pasta water.
  • Meanwhile, melt butter over medium heat.
  • Add mushrooms and garlic; saute about 5 minutes until tender and most of the juices have evaporated.
  • Add asparagus and saute another 5 minutes or until crisp-tender.
  • Add the farfalle to skillet; stir in the mascarpone and nutmeg and toss until cheese coats the pasta.
  • Add a bit of the pasta water at a time to moisten (you do not need to use entire cup, just put enough in to moisten to your preference).
  • Stir in 1/2 cup walnuts and season pasta with salt and freshly ground pepper.
  • Place pasta in large bowl and sprinkle with the remaining parmesan and walnuts.

Nutrition Facts : Calories 480.6, Fat 17.9, SaturatedFat 5.5, Cholesterol 18.9, Sodium 123.9, Carbohydrate 65.3, Fiber 5.4, Sugar 4.1, Protein 17.5

LEMON-PARMESAN BROILED ASPARAGUS



Lemon-Parmesan Broiled Asparagus image

These special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything. -Tina Repak, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup mayonnaise
4 teaspoons olive oil
1-1/2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon seasoned salt
1 pound fresh asparagus, trimmed
2 tablespoons shredded Parmesan cheese
Lemon wedges, optional

Steps:

  • Preheat broiler. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. Place in a single layer on a wire rack over a foil-lined 15x10x1-in. baking pan., Broil 5-6 inches from heat until tender and lightly browned, 5-7 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.

Nutrition Facts : Calories 156 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 309mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges

ASPARAGUS LEMON PASTA



Asparagus Lemon Pasta image

Categories     Milk/Cream     Pasta     Steam     Vegetarian     Lemon     Asparagus     Spring     Boil     Gourmet

Yield Serves 4 as an entrée

Number Of Ingredients 9

1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
1 pound bow-tie pasta
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons freshly grated lemon zest (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup finely chopped fresh parsley leaves
Accompaniment: freshly grated Parmesan cheese

Steps:

  • In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  • In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
  • Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
  • Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
  • Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

ASPARAGUS, CHILLI & FETA FARFALLE



Asparagus, chilli & feta farfalle image

A simple, budget pasta dish with a touch of chilli, squeeze of lemon and fresh basil. Add a drizzle of oil and sprinkling of feta cheese to serve

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

200g farfalle
2 tbsp olive oil , plus extra to serve
2 garlic cloves , finely chopped
1 red chilli , finely chopped
250g asparagus , woody ends trimmed, cut into small pieces
1 lemon , zested and juiced
handful basil leaves
30g pine nuts , toasted
50g feta , crumbled

Steps:

  • Bring a large pan of salted water to the boil. Tip in the pasta and cook for 1 min less than pack instructions.
  • Meanwhile, heat the oil in a frying pan over a medium heat. Stir in the garlic, chilli and a pinch of salt, and fry for 1 min until fragrant. Add the asparagus and lemon zest, and cook for 4-5 mins until the asparagus is just tender.
  • Drain the pasta and tip into the asparagus pan. Add the lemon juice, stir through the basil, grind over some black pepper, then divide between bowls. Top with the pine nuts, feta and a drizzle of oil to serve.

Nutrition Facts : Calories 656 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium

FARFALLE WITH ROASTED RED BELL PEPPERS, ASPARAGUS AND PARMIGIANO REGGIANO CHEESE



Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese image

This hearty, flavorful pasta is made even healthier with Barilla Veggie Farfalle, made with carrots and squash for an additional veggie boost.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 8

1 box Barilla® Veggie Farfalle
4 tablespoons extra virgin olive oil
1 leek, diced
1 bunch asparagus, sliced thin on a bias
2 medium (blank)s roasted red bell peppers*, diced
1 pinch Salt and black pepper to taste
½ cup Parmigiano Reggiano cheese, grated
5 leaves basil, cut chiffonade style

Steps:

  • Bring a large pot of water to a boil.
  • In a large skillet saute leek in olive oil until slightly browned.
  • Add asparagus and saute until cooked through.
  • Add roasted pepper *and season with salt and pepper.
  • Cook pasta 1 minute less than the package directions.
  • Drain pasta reserving 1 cup of the cooking water.
  • Add cooking water to sauce and bring to a simmer.
  • Add pasta to sauce and toss. Remove from heat.
  • Add cheese and basil; toss to combine and serve.

Nutrition Facts : Calories 513.5 calories, Carbohydrate 71.6 g, Cholesterol 8.8 mg, Fat 19 g, Fiber 6.7 g, Protein 17.7 g, SaturatedFat 3.7 g, Sodium 174 mg, Sugar 4.8 g

LEMON-ROASTED ASPARAGUS



Lemon-Roasted Asparagus image

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1/4 cup olive oil
4 teaspoons grated lemon zest
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

FARFALLE WITH MASCARPONE, ASPARAGUS, AND HAZELNUTS



Farfalle with Mascarpone, Asparagus, and Hazelnuts image

Categories     Pasta     Roast     Vegetarian     Parmesan     Asparagus     Hazelnut     Chive     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

2 pounds slender asparagus, trimmed, cut on diagonal into 2-inch lengths (about 6 cups)
3 tablespoons olive oil
1 pound farfalle (bow-tie pasta)
1 8-ounce container mascarpone cheese*
2/3 cup freshly grated Parmesan cheese
1/2 cup hazelnuts, toasted, husked, coarsely chopped
3 tablespoons chopped fresh chives
Parmesan cheese shavings

Steps:

  • Preheat oven to 450°F. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.
  • Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.
  • *Italian cream cheese; can be found at Italian markets and some supermarkets.

CREAMY GOAT CHEESE AND ASPARAGUS FARFALLE



Creamy Goat Cheese and Asparagus Farfalle image

This recipe was given to me by my friend Gail. I believe she said she obtained it from Food and Wine Magazine. It is a lovely pasta dish that is both elegant and yummy. It may be served as a main dish or as a side dish to grilled meat or chicken.

Provided by Expat in Holland

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb farfalle pasta or 3/4 lb bow tie pasta
1/4 cup olive oil
1 red onion, small and finely diced
3/4 lb asparagus spear, sliced into 1-inch pieces
1/2 teaspoon crushed red pepper flakes
2 tablespoons lemon juice
1 tablespoon lemon peel, grated
6 tablespoons goat cheese
1 tablespoon chives, snipped
1/2 cup parmesan cheese, grated
salt
pepper

Steps:

  • In a pot of boiling water, blanch asparagus for 2 minutes. Drain, rince with cold water and set aside.
  • In another large pot, cook pasta as directed. Drain.
  • Meanwhile, in a deep skillet, heat olive oil. Add onion and cook until softened.
  • Add asparagus and red pepper flakes to onion in pan and saute for 4 minutes.
  • Add pasta, lemon juice, and lemon peel to skillet and mix well. Add salt and pepper to taste.
  • Add goat cheese and chives and toss to combine well.
  • Remove and plate pasta and top with parmsean.

Nutrition Facts : Calories 523.9, Fat 18.6, SaturatedFat 4.3, Cholesterol 11, Sodium 208.7, Carbohydrate 71.6, Fiber 5.1, Sugar 4.2, Protein 18.3

FARFALLE WITH CHICKEN, ASPARAGUS & PANCETTA



Farfalle with chicken, asparagus & pancetta image

Invite some friends over and wow them with this delectable, creamy dish

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

500g asparagus
2 lemons
100g thinly sliced pancetta
500g farfalle
50g butter
284ml carton double cream
2 cooked skinless, boneless chicken breasts (about 250g/9oz total weight), torn into strips
a few gratings of fresh nutmeg
50g parmesan , freshly grated, plus extra for serving

Steps:

  • Trim the asparagus and cut into short lengths on the diagonal - keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
  • Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp - keep an eye on it because it can burn easily.
  • Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it's cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.
  • Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the pancetta and serve immediately.

Nutrition Facts : Calories 740 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.13 milligram of sodium

LEMON PEPPER PASTA AND ASPARAGUS



Lemon Pepper Pasta and Asparagus image

Serve a 30-minute weeknight pasta meal, vegetarian style.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 cups uncooked farfalle (bow-tie) pasta (4 oz)
1/4 cup olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
1 lb asparagus, cut into 1-inch pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons lemon juice
1 can (15 oz) Progresso™ cannellini beans or 1 can (15 to 16 oz) navy beans, drained, rinsed
Freshly ground pepper, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
  • Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g

LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS



Lemony Pasta With Asparagus and White Beans image

Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.

Provided by Melissa Clark

Categories     dinner, noodles, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large lemon, plus more fresh lemon juice for serving
1 (15-ounce) can white beans, rinsed
1 shallot, finely diced, or 2 tablespoons finely diced red onion
3 garlic cloves (2 thinly sliced, 1 finely grated)
1/4 teaspoon red-pepper flakes, plus more to taste
Kosher salt
4 tablespoons extra-virgin olive oil
1 pound short pasta, such as campanelle, fusilli or farfalle
2 bunches asparagus (about 2 pounds), ends trimmed, stalks sliced into 1/2-inch pieces
2/3 cup coarsely chopped Italian parsley leaves
1/2 cup grated Parmesan, plus more for serving
Black pepper

Steps:

  • Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
  • Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
  • Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
  • Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.

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From savorysimple.net


ASPARAGUS SALAD WITH LEMON VINAIGRETTE | THE RECIPE CRITIC
2020-04-08 Cook asparagus: In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water. Toss salad ingredients: In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese. Making the dressing: In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
From therecipecritic.com


LEMON PEPPER SALMON {AND PARMESAN ASPARAGUS} - COOKING CLASSY
2015-07-02 Top with lemon slices. Prepare asparagus, add around salmon: Toss asparagus with remaining 1 Tbsp olive oil, remaining 2 cloves garlic and season with salt, then place around salmon. Bake to cook through: Bake in preheated oven 10 minutes. Remove from oven, toss asparagus then sprinkle asparagus with parmesan.
From cookingclassy.com


LIGHT & LEMONY PRIMAVERA WITH ASPARAGUS, ZUCCHINI AND HERBS
Ingredient Checklist. 1 tablespoon olive oil. 1 tablespoon butter. ¼ pound mushrooms, thinly sliced. ½ pound asparagus, trimmed and thinly sliced on the diagonal. ½ pound small, firm zucchini, halved lengthwise and sliced on the diagonal. 2 shallots, quartered and thinly sliced. 2 cloves garlic, chopped.
From rachaelraymag.com


10 BEST FARFALLE PASTA AND SHRIMP RECIPES | YUMMLY
2022-05-08 Bowtie Pasta Johnsonville Sausage. medium zucchini, cherry tomatoes, salt, garlic cloves, bowtie pasta and 3 more. Pasta Prima-Verde! AliceMizer. bow-tie pasta, nutmeg, Swiss chard, greek style yogurt, vegetable bouillon and 10 more.
From yummly.com


ROASTED ASPARAGUS WITH OLIVE OIL AND LEMON RECIPE
Preheat the oven to 450°. In a baking dish, drizzle the asparagus with half of the olive oil and season with salt and pepper. Roast for about 15 minutes, or until tender when pierced with a …
From foodandwine.com


10 BEST PASTA WITH SHRIMP AND ASPARAGUS RECIPES | YUMMLY
2022-05-02 Chicken, Lemon, and Green Asparagus Tagliatelle Casseroles et claviers. lemon, garlic clove, asparagus, tagliatelle, salt, ground black pepper and 2 more. Pasta Prima-Verde! AliceMizer. broad beans, lemon, bow-tie pasta, chopped fresh mint, chicken breast and 10 more.
From yummly.com


CRAB, LEMON AND ASPARAGUS PASTA - RICARDO
Preparation. In a large pot of salted boiling water, cook the pasta al dente. Drain and oil lightly. Meanwhile, in a large skillet over medium heat, soften the onion and garlic in the butter. Deglaze with the wine and reduce until almost dry. Add the broth and asparagus and bring to a boil. Let simmer, uncovered, until al dente.
From ricardocuisine.com


FARFALLE WITH ASPARAGUS, LEMON, AND RICOTTA - THE BOSTON GLOBE
2009-05-27 Drain the pasta into a colander. Transfer to a large bowl. Add the asparagus mixture, ricotta, and romano. Toss well. Sprinkle with salt, pepper, lemon rind and juice, and a drizzle of olive oil ...
From boston.com


LEMON AND ARUGULA FARFALLE WITH FETA AND BASIL - THREE MANY COOKS
2012-05-03 Turn off the heat before the garlic starts to turn brown. In a separate bowl, mix basil, lemon zest, feta and Parmesan. Once the pasta is cooked, drain, and return to the pot, reserving ½ cup of the pasta cooking liquid. Quickly stir in the arugula, followed by the olive oil mixture, and then the cheese mixture; toss to coat.
From threemanycooks.com


BEST CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS …
2015-03-24 Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large ...
From foodnetwork.ca


GRILLED ASPARAGUS AND SPRING ONIONS WITH LEMON DRESSING RECIPE …
2016-03-22 Step 1. Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and ¼ cup oil in a medium bowl to combine; season dressing with salt and pepper ...
From bonappetit.com


SPAGHETTI AL LIMONE WITH ASPARAGUS RECIPE | BON APPéTIT
2020-03-17 Step 3. Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid ...
From bonappetit.com


PEA, PANCETTA, AND LEMON FARFALLE RECIPE | MYRECIPES
Step 1. Cook pasta according to package directions, adding frozen peas during last 2 minutes of cooking; drain. Advertisement. Step 2. Sauté pancetta 3 minutes. Add minced garlic; cook 30 seconds. Add wine; cook 30 seconds. Add pasta mixture, …
From myrecipes.com


ROASTED ASPARAGUS WITH PARMESAN AND LEMON - THE ROASTED ROOT
2022-04-07 1. Preheat the oven to 425 degrees F. 2. Trim the tough ends of the asparagus by cutting the hard, woody ends off using a knife (or break the ends off with your hands), and discard. 3. Spread the asparagus spears into a single layer on a large rimmed baking sheet and drizzle with avocado oil.
From theroastedroot.net


FARFALLE WITH WHITE BEANS AND ROASTED ASPARAGUS
(additional recipes posted regularly on Robertson’s website) 8 oz thin asparagus, tough ends trimmed and cut into 1-inch pieces. 1/4 cup olive oil. Salt and freshly-ground black pepper. 3 garlic cloves, minced. 1 1/2 cups cooked or 1 (15.5-oz) can cannellini beans, drained and rinsed. 1 pound farfalle or other small pasta
From roastedgreenchilis.wordpress.com


STEAMED ASPARAGUS - PLANT BASED SCHOOL
2022-05-17 This is our vegan version of honey-mustard vinaigrette. Make it with 2 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, 1 tablespoon of maple syrup, 1 teaspoon of mustard, ½ teaspoon of salt, and a few twists of black pepper.Whisk well and serve alongside the steamed asparagus for people to drizzle on top.
From theplantbasedschool.com


FARFALLE PRIMAVERA WITH PROSCIUTTO, ASPARAGUS, AND SNAP PEAS
½ teaspoon red pepper flakes ; 1 cup heavy cream ; 1 cup chicken stock ; 3 tablespoons Dijon mustard; Bring a pot of water to a boil, salt it generously and cook the pasta for 8 minutes; add the asparagus, carrot, and snap peas and cook for 3 minutes. Check the pasta and vegetables to make sure they're cooked through but still have texture ...
From nancysrecipes.weebly.com


PASTA SALAD WITH ASPARAGUS AND LEMON RECIPE | REAL SIMPLE
Cook the penne according to the package directions, adding the asparagus during the last 3 ½ minutes of cooking. Advertisement. Step 2. Drain and rinse under cold water to cool. Transfer the penne and asparagus to a large bowl. Step 3.
From realsimple.com


FARFALLE WITH LEMON, SHRIMP, AND KALE - BIGOVEN.COM
Farfalle with lemon, shrimp, and kale recipe: Try this Farfalle with lemon, shrimp, and kale recipe, or contribute your own. Add your review, photo or comments for Farfalle with lemon, shrimp, and kale . not set Main Dish Pasta
From bigoven.com


ONE POT FARFALLE WITH CHICKEN AND ASPARAGUS - STARFRIT.COM
Add leeks, garlic, lemon zest, oregano, wine, chicken broth, salt and pepper; stir well. Cover and bring to a boil. Add pasta. Adjust heat to medium-low, stir and simmer, uncovered, for about 10 to 12 minutes, stirring regularly. Add zucchini, asparagus and basil leaves and cook for about 3 to 5 minutes. Adjust seasoning.
From starfrit.com


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