Baked Lemon 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.

BAKED LEMON PASTA

Steps:

• Preheat oven to 375 degrees. Cook spaghetti until al dente.In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don't bake too long or the pasta will dry out.)When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.Serve with crusty French bread and a simple green salad.

BAKED LEMON ZITI

Steps:

• For the pasta: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
• In a large nonstick skillet, heat the olive oil over medium-high heat. Add the pancetta and cook until brown and crispy, about 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.
• For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Add the lemon zest. Simmer over medium heat, whisking constantly, until the sauce thickens, about 10 minutes. Remove the pan from the heat and stir in the Parmesan, salt and pepper.
• In a large bowl, combine the cheese sauce, cooked pancetta, pasta, basil and thyme. Toss until the ingredients are coated. Stir in the lemon juice. Spoon the mixture into the prepared baking dish and sprinkle with the mozzarella.
• For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
• Sprinkle the topping over the pasta mixture. Drizzle the top with olive oil and bake until the top is golden brown, 25 minutes. Cool for 10 minutes and serve.

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.

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!

VEGAN BAKED LEMON PASTA

Steps:

• Preheat the oven to 375 degrees. Cook spaghetti until al dente. Drain, rinse with cold water, and set aside.
• Zest one lemon, set aside.
• In a skillet, melt the butter over low heat. Add an equal amount of olive oil. While the butter and oil are heating, peel the garlic and shallot.
• Mince the garlic finely and the shallots course. Once butter is melted, add garlic and shallots. Add greek seasoning. Next, cut your lemon (that you zested) in half and add the juice to the pan. Turn off heat.
• Add 2 cups of vegan sour cream and thyme to pan, mix slowly. Next, add lemon zest. Add kosher salt to taste.You can add vegan Parmesan if you'd like.
• Put pasta in a baking dish and pour sour cream mixture over the top. Stir.
• Cover with lid or foil and bake for 15 minutes. Remove lid and bake for another 10 minutes. Remove from oven.
• Pour additional lemon juice on top for extra zing. Add chopped flat leaf pasta for garnish and serve!

LEMON PASTA

Steps:

• Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
• While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the pasta water and bring to a low simmer. Season with salt and pepper.
• Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.

CREAMY LEMON PASTA RECIPE BY TASTY

Steps:

• Bring a pot of water to a boil, add some salt and 1 tbsp olive oil. Once at a rolling boil, add pasta and cook according to package directions.
• Meanwhile, in a medium saucepan over medium heat, add butter. Once butter is melted, stir in cream and turn to low, ensuring it won't burn.
• Add juice of one lemon. Add salt and pepper to taste.
• When pasta is cooked al dente, drain from water and add to cream.
• Toss pasta to evenly distribute sauce, plate, and grate as much cheese as desired over the top. Salt and pepper to taste, and serve.
• Enjoy!