Creamy Chive Pasta With Lemon Recipes

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CREAMY CHIVE PASTA WITH LEMON



Creamy Chive Pasta With Lemon image

This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

Kosher salt and black pepper
1 pound long noodles, like linguine or spaghetti
3/4 cup crème fraîche, heavy cream or ricotta
3/4 cup freshly grated Parmesan (1 3/4 ounces), plus more for serving
1 tablespoon fresh lemon zest plus 3 tablespoons lemon juice (from 1 to 2 lemons)
1/4 to 1 1/2 ounces chives, cut into 1-inch pieces

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
  • Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.

LEMON CHIVE PASTA WITH CREAMY LEMON PASTA SAUCE



Lemon Chive Pasta With Creamy Lemon Pasta Sauce image

Make and share this Lemon Chive Pasta With Creamy Lemon Pasta Sauce recipe from Food.com.

Provided by khott13

Categories     Spaghetti

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb pappardelles lemon chive pasta
1/4 cup olive oil
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
2 lemons, zest
1 lemon, juice of
1/2 cup heavy cream
1 bunch fresh basil, coarsely chopped
sea salt
freshly grated parmesan cheese

Steps:

  • Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Save 1/2 cup of pasta cooking water. Drain and rinse with warm water.
  • In a large skillet heat olive oil. When warm add garlic and red pepper flakes. Add wine and lemon zest. Boil to reduce the wine by half, about 3-5 minutes. Remove from heat and let cool slightly.
  • Stir in the heavy cream and 1/2 cup of the pasta cooking water. When warm, add lemon juice and season with salt.
  • Serve sauce over individual plates of pasta. Garnish with basil and Parmesan cheese.

Nutrition Facts : Calories 685.3, Fat 26.4, SaturatedFat 9.1, Cholesterol 40.8, Sodium 21.2, Carbohydrate 91.4, Fiber 4.6, Sugar 4.4, Protein 16.1

LEMON CHIVE NOODLES



Lemon Chive Noodles image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 9

Salt
1 pound whole-wheat fettuccine or pappardelle noodles
2 cups chicken stock
1 tablespoon extra-virgin olive oil
2 lemons, zested and sliced
1/2 cup tamari sauce
1 bunch chives, chopped into 1-inch lengths
Freshly ground black pepper
Hot sauce, optional

Steps:

  • Bring a large pot of salted water to a boil add the pasta and cook until just shy of al dente. Drain.
  • While pasta water comes to a boil, heat the stock, oil, sliced lemon and tamari sauce and allow to reduce over medium-high heat, about 7 to 8 minutes. Toss cooked pasta with sauce for 1 to 2 minutes to absorb flavor, add in reserved zest and chives then serve as first course or a side dish. Spice it up with pepper or hot sauce to pass at table.

LEMON CHIVE CREME FRAICHE



Lemon Chive Creme Fraiche image

Provided by Food Network

Time 5m

Number Of Ingredients 4

1 cup creme fraiche
3 lemons, juiced
1 ounce chives, finely chopped
Salt and pepper

Steps:

  • In a bowl, mix together creme fraiche, lemon juice and chives. Season to taste with the salt and pepper.

PASTA WITH SMOKED SALMON, WHITE WINE, CREAM & CHIVES



Pasta with Smoked Salmon, White Wine, Cream & Chives image

Make and share this Pasta with Smoked Salmon, White Wine, Cream & Chives recipe from Food.com.

Provided by Terese

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

60 g butter
2 cloves garlic, finely chopped
2 shallots, finely chopped
200 ml white wine
200 ml double cream
1/2 grated lemon, zest of
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
200 g smoked salmon, slices cut into strips
500 g pasta (eg. fettuccine, linquini, tagliatelle)
salt, black pepper
4 teaspoons salmon roe (optional)
1/4 cup chopped fresh flat leaf parsley

Steps:

  • Melt butter in a large frying pan over medium low heat.
  • Add shallots and garlic and cook, stirring occasionally, until soft, 5 minutes.
  • Add wine and simmer until reduced by half, 3 minutes.
  • Add cream, lemon zest and juice, chives and salmon.
  • Heat over medium low heat, without boiling, until hot through, 1 minute.
  • Add salt& pepper to taste.
  • Meanwhile, cook pasta, drain, reserving 1/2 cup pasta water.
  • Add pasta to the sauce.
  • Toss well to coat, adding reserved water as needed.
  • Stir through chopped parsley, if using.
  • Top with Salmon roe, if using.
  • Serve immediately.

LEMON CREAM PASTA WITH CHICKEN



Lemon Cream Pasta with Chicken image

This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare.

Provided by Lisa Ramos

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 4

Number Of Ingredients 9

3 skinless, boneless chicken breast halves
1 lemon, quartered
2 teaspoons garlic powder, divided
1 teaspoon ground black pepper, divided
2 (14.5 ounce) cans chicken broth
¼ cup fresh lemon juice
1 (8 ounce) package rotelle pasta
1 cup heavy cream
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
  • Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
  • Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 49 g, Cholesterol 137.4 mg, Fat 25 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 14.3 g, Sodium 954.6 mg, Sugar 3.6 g

CREAMY LEMON PASTA



Creamy Lemon Pasta image

This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.

Provided by Barbara Kafka

Categories     easy, quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 270 milligrams, Sugar 3 grams, TransFat 0 grams

ZUCCHINI SPAGHETTI WITH CREAMY LEMON-CHIVE DRESSING



Zucchini Spaghetti with Creamy Lemon-Chive Dressing image

This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 4

1 pound small zucchini, rinsed, dried, and trimmed at both ends
1 teaspoon fine sea salt
1/4 cup Creamy Lemon-Chive Dressing
Fleur de sel

Steps:

  • Using the julienne blade of a mandoline, slice zucchini into long, thin strips. Transfer zucchini to a colander set over a mixing bowl. Toss zucchini with salt. Let stand 15 minutes at room temperature.
  • Gently squeeze zucchini to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the zucchini. Season with fleur de sel and serve.

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