Baked Lemon Basil Pasta Recipes

BAKED LEMON-BASIL PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
• Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
• To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
• Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.

LEMON BASIL PASTA

Steps:

• Bring a pot of salty water to a boil. Prepare noodles al dente.
• In a medium saucepan over medium heat, melt butter and add garlic. Reduce to medium low heat.
• Add lemon juice and cooking wine, stir until warm.
• Toss with drained pasta.
• Top with parmesan and basil.

ROASTED LEMON PASTA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Wrap lemons in aluminum foil.
• Place lemons in the preheated oven and roast until tender, about 30 minutes.
• While lemons are roasting, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and set aside.
• Remove lemons from the oven and let cool slightly. Remove foil, slice each lemon in half, and squeeze roasted lemon pulp into a bowl.
• Heat oil in a large skillet. Add garlic and cook until fragrant, about 1 minute. Add lemon pulp and cook for 2 to 3 minutes. Add cooked pasta, basil, salt and pepper; toss well. Serve hot.

RACHAEL RAY'S LEMON-BASIL PASTA

Steps:

• Place a large pot of water on the stove to boil , for cooking the pasta. Add salt once water is boiling, then the pasta, and cook according to package directions. Note: you will need to use a ladleful (probably 1/4 to 1/2 cup) of the starchy pasta water to make the sauce, so gather that 1/4 to 1/2 cup before draining the water.
• While pasta cooks, zest the lemon. Heat the oil in a deep skillet over medium-low heat. Add lemon zest and garlic to oil. Sweat the garlic for two minutes, then add wine.
• Reduce the wine for 30 seconds, then add the reserved ladle of pasta water and the juice of the lemon. Reduce 30 more seconds. Turn the heat off.
• Drain pasta and then transfer it to the skillet with the garlic-lemon-wine sauce. Add in the basil; toss pasta for a minute to absorb flavors. Season pasta with salt and pepper.

PASTA WITH BASIL AND LEMON

Steps:

• Cook pasta in rapidly boiling water, till it is al dente.
• To make the sauce, place lemon juice and olive oil in a bowl and whisk till well combined.
• Stir through parmesan, basil, olives, pepper and salt.
• Drain pasta and return to warm saucepan.
• Toss with the sauce.
• SERVE IMMEDIATELY.

LEMON-BASIL BOW TIES

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, saute garlic in oil for 1 minute. Stir in the lemon juice, lemon zest, salt and pepper. Drain pasta; add to skillet. Add basil; toss to coat. Cook and stir for 1-2 minutes or until basil is wilted. Sprinkle with Parmesan cheese.