Creamy Lemon Pasta Recipes Recipe For Meatloaf

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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

CREAMY, LEMONY PASTA



Creamy, Lemony Pasta image

This 15-minute pasta lets you decide how much effort to put in: If you've had a day and need an easy, no-nonsense meal, then make it as-is and use kitchen shears to cut your scallions. If you're feeling slightly more ambitious, then make a topping that adds texture, vibrant green color and more lemony flavor to the dish (see Tip). But don't cut corners when it comes to the yogurt: Use a thick, strained whole-milk yogurt like labneh, Greek or skyr, as it will give the finished dish an irresistibly rich and tangy taste.

Provided by Yasmin Fahr

Categories     dinner, easy, weeknight, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 pound short curly pasta, such as cavatappi, fusilli or farfalle
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
A heaping ¾ cup grated Parmesan, plus more as needed
Black pepper
1/4 cup labneh or other thick, strained whole-milk yogurt, such as Greek or skyr, drained if necessary
2 scallions, green and white parts, sliced

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions. Reserve 1 cup of pasta water. Drain the pasta, then return to the pot on the stove over medium-low heat.
  • Stir in ¾ cup of the pasta water, half the lemon juice, the Parmesan and several grinds of black pepper, stirring vigorously until a silky sauce has formed. Add a tablespoon of water at a time as needed to make a creamier sauce if it looks dry. Stir in the labneh, remaining lemon juice, lemon zest and scallions until creamy and combined, about 1 minute more. Season with salt as needed. Finish with another grind of pepper and serve immediately.

CREAMY LEMON PASTA RECIPE BY TASTY



Creamy Lemon Pasta Recipe by Tasty image

Here's what you need: butter, olive oil, heavy cream, lemon, pasta, pecorino cheese, salt and pepper

Provided by Anna Phillips

Yield 2 servings

Number Of Ingredients 7

2 tablespoons butter
1 tablespoon olive oil
½ cup heavy cream
1 lemon
8 oz pasta
pecorino cheese, to taste
salt and pepper, to taste

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!

Nutrition Facts : Calories 808 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 5 grams, Protein 17 grams, Sugar 6 grams

LEMON BARBEQUE MEATLOAF



Lemon Barbeque Meatloaf image

Delicious individual meatloaves! The flavors are great and the topping is to die for. The lemon on top makes a nice presentation.

Provided by TIFFANYIVANOVSKY

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 55m

Yield 6

Number Of Ingredients 13

1 ½ pounds ground beef
¼ cup lemon juice
½ cup water
1 egg, beaten
4 slices day-old bread, torn into small pieces
¼ cup chopped onion
2 teaspoons seasoning salt
½ cup ketchup
⅓ cup brown sugar
1 teaspoon mustard powder
¼ teaspoon ground allspice
¼ teaspoon ground cloves
6 slices lemon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish or a dish of similar size.
  • In a large bowl, mix together the ground beef, lemon juice, water, egg, bread, onion and seasoning salt until well blended. Shape into 6 individual loaves - I like to make large balls. Place them in the prepared baking dish.
  • Bake for 15 minutes in the preheated oven while you prepare the topping. In a small bowl, stir together the ketchup, brown sugar, mustard powder, allspice and cloves. Spoon the sauce over the loaves, then top each one with a slice of lemon. Return to the oven, and bake for an additional 30 minutes, or until cooked through.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 29 g, Cholesterol 99.9 mg, Fat 15 g, Fiber 1.4 g, Protein 22.1 g, SaturatedFat 5.6 g, Sodium 724.3 mg, Sugar 17.7 g

CREAMY MUSHROOM MEATLOAF



Creamy Mushroom Meatloaf image

This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

¼ cup butter
2 cups shiitake mushrooms, sliced
1 pinch salt
1 sprig fresh rosemary, chopped
3 tablespoons all-purpose flour
2 ½ cups beef broth
salt and pepper to taste
½ cup heavy cream
1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
  • Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
  • Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
  • Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
  • Remove from heat and stir in heavy cream.
  • Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
  • Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • Remove pan from the oven and gently remove meatloaf to a serving platter.
  • Skim off any extra fat from the surface of the sauce.
  • Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 13.6 g, Cholesterol 138.6 mg, Fat 16.5 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 7.7 g, Sodium 501.1 mg, Sugar 0.4 g

CREAMY LEMON-MUSHROOM PASTA



Creamy Lemon-Mushroom Pasta image

This is a lovely creamy, but light, pasta dish. The lemon flavor adds a wonderful bright note to the rich sauce and earthy mushrooms. This is a great meatless entrée or side pasta dish - or add some grilled salmon, shrimp, or chicken if you'd like!

Provided by Rebekah Rose Hills

Categories     Vegetarian Pasta Main Dishes

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package angel hair pasta
1 tablespoon olive oil
1 tablespoon butter
16 ounces sliced fresh mushrooms
salt and ground black pepper to taste
1 tablespoon minced garlic
1 cup heavy whipping cream
1 small lemon, zested and juiced
⅓ cup grated Parmesan cheese, or more to taste
1 tablespoon minced fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
  • Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
  • Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
  • Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
  • Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 39.6 g, Cholesterol 95 mg, Fat 32.2 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 17.2 g, Sodium 267.5 mg, Sugar 3 g

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