Creamy Baked Lemon Pasta Recipes

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!

CREAMY PARMESAN BAKED PASTA

Steps:

• For the topping: Preheat the oven to 425 degrees F.
• Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
• For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
• Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.

CREAMY LEMON CHICKEN PASTA BAKE

Steps:

• Heat oven to 400°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside.
• Heat large pot of salted water to boiling. Add pasta; cook half of the time called for on package -- pasta should still be undercooked in center. Drain; pour into bowl. Set aside.
• While pasta cooks, season chicken with a pinch of salt and pepper. Cook chicken plus 1 tablespoon of the oil in 10-inch skillet over high heat until chicken is brown. Spoon chicken into bowl with pasta. Add remaining 2 tablespoons oil to skillet; add onion and a tiny pinch of salt.
• Cook onion over medium-high heat 4 to 5 minutes or until soft and translucent. Add garlic; cook an additional minute. Beat in flour with whisk, and cook a minute or two. Slowly beat in broth and milk. Simmer until thickened slightly. Taste for seasoning; add more salt and pepper to taste. Pour sauce into bowl with pasta and chicken. Add lemon peel; stir to coat pasta and chicken. Spread mixture in casserole; sprinkle with green onions. Bake 20 minutes.

CREAMY LEMON PASTA

Steps:

• Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
• Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
• Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

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.

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.