LINGUINE WITH BUTTER, LEMON AND GARLIC
A humble, simple dish with wonderful flavors. Serve with green or spinach salad and the ever present garlic bread, ahhhh!
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine until al dente, or slightly firm to the bite.
- Drain, and mix with a Tbsp.
- or two of olive oil; set aside.
- Heat butter in a skillet and add lemon juice and salt.
- Add garlic and cook about 1 minute.
- Add to hot linguine and mix.
- Serve immediately, sprinkled with Parmesan if desired.
Nutrition Facts : Calories 502.2, Fat 10.4, SaturatedFat 5.8, Cholesterol 22.9, Sodium 67.3, Carbohydrate 85.8, Fiber 3.7, Sugar 2.1, Protein 15.1
LEMON LINGUINE
Ann Dockendorf of Clearwater, Minnesota coats pasta with a succulent blend of lemon and herbs, then sprinkles it with Parmesan cheese. "Serve it as a versatile side dish...or dress it up with cooked chicken or ham for a delicious entree," she writes.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss.
Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
LINGUINE WITH LEMON SAUCE
The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to boil.
- Heat the butter in a skillet and add the lemon zest.
- Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
- Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 108 milligrams, Sugar 2 grams, TransFat 0 grams
LEMON LINGUINE
Just a little Parmesan, good extra virgin olive oil, and lemon juice and zest is all it takes to create simple, light, lemony pasta
Provided by Jamie Oliver
Categories Healthy meals Italian Fruit Mains Pasta & risotto Healthy dinner ideas
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Cook the linguine in a pan of boiling salted water according to the packet instructions, then drain and return to the pan.
- Meanwhile, finely grate the zest from 1 lemon into a bowl, then squeeze in the juice from all three.
- Drizzle in 6 tablespoons of oil, and finely grate in the Parmesan, then beat together - it'll go thick and creamy.
- Season to taste with sea salt and black pepper, and extra lemon juice, if needed. Pick and finely chop the basil leaves.
- Add the lemony sauce to the linguine and shake the pan to coat each strand of pasta (the Parmesan will melt when mixed with the pasta).
- Finish by stirring through the chopped basil and rocket.
Nutrition Facts : Calories 467 calories, Fat 17.8 g fat, SaturatedFat 5.6 g saturated fat, Protein 18.6 g protein, Carbohydrate 56.7 g carbohydrate, Sugar 3.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
LINGUINE WITH LEMON-CREAM SAUCE
This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.
Nutrition Facts : Calories 640 g, Fat 24 g, Fiber 3 g, Protein 17 g
LEMON LINGUINE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 18m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Fill just about the biggest pot you have with water and bring to a boil. When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil while your supposedly quick lunch gets later and later. Bring the water to the boil, cover and turn off burner.
- I tend to leave the addition of salt until the water comes to a boil a second time. But whichever way you do it, add quite a bit of salt. When the bubbling's encouragingly fierce, put in the pasta. I often put the lid on for a moment or so just to let the pasta get back to the boil, but don't turn your back on it, and give it a good stir with a pasta fork or whatever to avoid even the suspicion of stickiness, once you've removed the lid.
- Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta.
- In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then of course add more juice.
- When the timer goes off, taste to judge how near the pasta is to being ready. I recommend that you hover by the stove so you don't miss that point. Don't be too hasty, though. Everyone is so keen to cook their pasta properly al dente that sometimes the pasta is actually not cooked enough. You want absolutely no chalkiness here. And linguine (or at least I find it so) tend not to run over into soggy overcookedness quite as quickly as other long pasta. This makes sense, of course, as the strands of "little tongues" are dense than the flat ribbon shapes.
- Anyway, as soon as the pasta looks ready, remove a cup of the cooking liquid, drain the pasta, and then, off the heat, toss it back in the pot or put it in an efficiently preheated bowl, throw in the butter, and stir and swirl about to make sure the butter's melted and the pasta covered by it all over. Each strand will be only mutely gleaming, as there's not much butter and quite a bit of pasta. If you want to add more, then do; good butter is the best flavoring, best texture, best mood enhancer there is.
- When you're satisfied the pasta's covered with its soft slip of butter, then stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry (only 2 tablespoons or so - you don't want a wet mess - and only after you think the sauce is incorporated). Sprinkle over the parsley and serve now, now, now.
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.
CHICKEN LEMON LINGUINE
Grilled chicken on a bed of linguini with a buttery lemon sauce.
Provided by loafie
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
- Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Turn heat under saucepan with sauce to low; add lemon juice, parsley, and lemon zest and cook until heated through, 1 to 2 minutes. Add pasta, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 48.9 g, Cholesterol 43.5 mg, Fat 14.2 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 5.9 g, Sodium 666.1 mg, Sugar 6.1 g
CITRUS GARLIC SHRIMP
Garlic is paired with sunny citrus in this special shrimp and linguine combination. "This is one of my husband's favorites," shares Diane Jackson of Las Vegas, Nevada. "And it's pretty enough for company," she adds.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; bring to boil. Reduce heat, stir in the shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink. , Drain linguine; toss with shrimp mixture. Sprinkle with cheese and parsley if desired.
Nutrition Facts : Calories 504 calories, Fat 20g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 526mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
LEMON LINGUINE
Serve this very leomony pasta with chicken, fish, or shellfish. Recipe from Historic Requa Inn of California
Provided by cookiedog
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat cream just to the boiling point in a small, heavy saucepan over medium-high heat; remove from heat.
- In a small bowl, whisk egg yolks. Add hot cream, a dribble at a time, being careful not to curdle egg yolks.
- Stir in Parmesan cheese, lemon juice and lemon zest; set aside.
- Cook pasta al dente.
- Melt butter in a large saucepan over medium heat.
- Add pasta and toss to coat. Add lemon mixture and toss to combine. Cook for about 1 minute, just to marry ingredients.
- Remove from heat. Add parsley, toss and serve.
Nutrition Facts : Calories 747.3, Fat 33.5, SaturatedFat 19.6, Cholesterol 190.3, Sodium 299.6, Carbohydrate 89.3, Fiber 3.9, Sugar 2.8, Protein 22
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