Baked Lemon Garlic Spaghetti Recipe 455

LEMON SPAGHETTI

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.

BAKED LEMON GARLIC SPAGHETTI RECIPE - (4.5/5)

Steps:

• Cook pasta "al dente" according to package directions. Drain in a colander. Lightly spray an 8x8" baking dish with cooking spray. Preheat oven to 375 F. In a small saucepan or skillet over medium heat, melt butter with the olive oil. Stir in the garlic. Squeeze the juice from half a lemon into the mixture. Remove from heat and stir in the sour cream, lemon zest, and salt. Combine the sauce with the drained pasta, adding milk as desired for creaminess. (I used about 1/3 cup) Pour mixture into the baking dish and cover it tightly with aluminum foil. Bake for 18 minutes, then remove foil and continue to bake 7-8 more minutes. (Pasta will dry out on top if baked too long). Remove from oven and squeeze a little more lemon juice over the top. Sprinkle top with Parmesan cheese. Then with chopped parsley and another squeeze of lemon juice.

SPAGHETTINI WITH GARLIC AND LEMON

Steps:

• Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
• While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
• Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)

SPAGHETTI WITH LEMON, GARLIC AND PECORINO

Steps:

• Add the Pecorino-Romano pieces to a medium saucepan and cover with water (about 2 cups). Bring the water to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
• Meanwhile, add the garlic cloves to a small saucepan and add just enough water to cover. Bring the mixture to a boil, then turn off the heat and strain. Add the garlic cloves back to the same saucepan and repeat the process 2 more times. (This will bring out the natural sweetness of the garlic.) Allow to cool to the touch, then carefully shave very thinly on a mandoline.
• Bring a large pot of salted water to a boil. Add the pasta and cook to very al dente according to the package directions.
• Meanwhile, add the butter to a large saute pan and turn the heat on medium-high. Once the butter begins to melt, add the garlic and chile flakes. Let the butter melt and the garlic to fully bloom in the butter, about 1 minute. Strain the cheese stock directly into the saute pan, then stir and allow to come to a simmer. Add the cooked pasta and lemon juice to the sauce and finish cooking the pasta in the sauce. Add the chopped parsley and toss to combine.
• Pour the pasta into a serving bowl and top with the arugula, then drizzle with olive oil and salt to taste. Top with the burrata. Gently open the burrata just a touch, then serve immediately.

LEMON GARLIC SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally.
• 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.
• Garnish with lemon zest and chopped basil.
• Season with Garlic Salt, Salt or Pepper.

BAKED LEMON PASTA

Steps:

• Preheat oven to 375 degrees.
• In a large pot, cook spaghetti until done.
• Over low heat, melt butter with olive oil. add minced garlic and pour lemon juice into pan. Turn off heat.
• Add the sour cream and blend the mixture together. Add the zest and salad, pepper along with parsley.
• Pour mixture over drained spaghetti and blend well.
• Pour spaghetti mixture into a oven proof dish with a cover of foil.
• Bake for about 15 minutes and then remove foil, bake for 7-10 more minutes.
• Remove from oven. Drizzle some more lemon juice all over the top.
• Top generously with Parmesan cheese.
• VOILA!