CREAMY LINGUINE PASTA AL LIMONE
This beautiful creamy spring/summer linguine al limone recipe comes from Italy's famous land of lemons, Sorrento and the Amalfi coast. It's easy to make and can be ready in the time it takes to boil the water and cook pasta. A must try authentic Italian pasta recipe! #lemonpasta #italianrecipe #authenticitalianpasta #thepastaproject
Provided by Jacqueline De Bono
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Grate off the zest/peel of the lemons being careful to leave the pith (white part). Then cut the lemon(s) in two. You want to end up with about a flat tablespoonful of zest
- Put a pot of water on to boil for the pasta. Add two half lemons to the water and squeeze the lemon juice from the second lemon into the water. When the water comes to a boil, add salt, let it come to the boil again and add the pasta.
- Meanwhile, heat the olive oil and butter in a frying pan or skillet. Add the lemon zest and let it cook just a few moments, until you begin to smell the lemon. Then add the cream to the pan, Stir well and add the grated Parmigiano cheese, a pinch of salt and ground pepper.
- Allow the cream to cook a bit, then turn it off. Add a generous sprinkling of finely chopped parsley and mix.
- Cook the pasta until just al dente according to the instructions on the packet. When the pasta is almost cooked, add a half ladle of the pasta cooking water to the lemon cream and stir it in. Save a bit more of the pasta cooking water and then drain the pasta and transfer it to the pan with the sauce
- Mix well, allowing the pasta to absorb the flavors of the sauce add a little more pasta cooking water if the sauce is too thick.
- Serve immediately, sprinkled with a little more grated lemon zest, chopped parsley and grated Parmigiano if required.
Nutrition Facts : Calories 682 kcal, ServingSize 1 serving
PASTA AL LIMONE
Pasta al limone is a simple, sublime classic Italian recipe made with just pasta noodles, lemon, Parmesan, butter, and black pepper. Fast, easy and perfect!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Bring a medium pot of salted water to a boil-use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
- When the pasta is nearly done cooking, melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn't burn.
- IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles-it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn't become watery).
- Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 337 kcal, Carbohydrate 46 g, Protein 14 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 34 mg, Fiber 1 g, Sugar 1 g
CREMOSA PASTA DE POLLO AL LIMóN
Esta cremosa pasta de pollo al limón es excelente para una cena entre semana. Disfrutarás de esta deliciosa combinación de sabores.
Provided by My Food and Family
Categories Recetas de cena
Time 36m
Yield 6 porciones
Number Of Ingredients 10
Steps:
- Cocina la pasta en una cacerola grande según indica el paquete, omitiendo la sal.
- Calienta el aceite, mientras tanto, en una sartén grande a fuego medio-alto. Agrega la cebolla y el ajo; cocínalos 1 min. Agrega la mitad del pollo; cocínalo revolviéndolo con frecuencia durante 2 min. o hasta que se dore un poco. Retíralo de la sartén; tápalo para mantenerlo caliente. Repite el procedimiento con el resto del pollo; pon el pollo de vuelta a la sartén.
- Escurre la pasta y reserva 1/2 taza del agua. Mezcla bien el agua que reservaste con el queso crema y el cubito de caldo. Agrégasela al pollo con la cáscara rallada del limón; mézclala bien. Pon la tapa; cocina el pollo a fuego lento 5 min. o hasta que se cueza. Incorpora la pasta con el jugo de limón y el perejil; cocínala destapada 1 min. hasta que se termine de calentar mientras la revuelves con frecuencia. Incorpora el queso mozzarella.
Nutrition Facts : Calories 440, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)
Steps:
- To attain maximum heat, preheat broiler for at least 15 minutes before using.
- Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
- Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
- Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
- Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
- Remove from broiler and portion each chicken into each of 6 warm serving plates.
- Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
- Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
CREMOSA PASTA AL LIMóN CON ESPáRRAGOS EN TIRAS
Provided by My Food and Family
Categories Recetas de cena
Time 30m
Yield 6 porciones de aprox. 1 taza cada una
Number Of Ingredients 7
Steps:
- Cocina el espagueti en una cacerola grande según indica el paquete, pero sin la sal. Mientras tanto, usa el pelador de vegetales para pelar los espárragos en tiras finas.
- Escurre los espaguetis y reserva 1 taza del agua de la cocción. Licúa el agua que reservaste, el queso crema, el ajo, el jugo de limón y el caldo en la licuadora hasta obtener una consistencia homogénea.
- Pon el espagueti de vuelta en la cacerola. Agrega el queso crema y los espárragos; mézclalos un poco. Revolviéndolos con frecuencia, cocínalos a fuego medio durante 3 min. o hasta que se terminen de calentar. Espolvoréalos con el queso parmesano y con la cáscara rallada.
Nutrition Facts : Calories 340, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTA Y CAMARONES CON SALSA CREMOSA AL LIMóN
Provided by My Food and Family
Categories Recetas de cena
Time 20m
Yield 8 porciones de aprox. 1 taza cada una
Number Of Ingredients 8
Steps:
- Cuece la pasta en una olla grande como se indica en el paquete, omitiendo la sal y añadiendo los camarones al agua hirviendo durante los 3 últimos min. Entretanto, calienta el caldo en una sartén grande a fuego medio. Agrega el queso crema, la cáscara rallada de limóny el jugo; cocina de 3 a 4 min. o hasta que el queso crema se derrita.
- Escurre la mezcla de pasta. Añádela, junto con el parmesano, a la salsa de queso crema en la sartén; mezcla todo bien.
- Cubre con el mozzarella y tapa la sartén. Cocínalo de 3 a 4 min. o hasta que el mozzarella se derrita. Espolvorea el platillo con el perejil.
Nutrition Facts : Calories 300, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POLLO AL LIMONE (LEMON CHICKEN)
A wonderful recipe and one of my favorites. Any fresh herbs that are available will be delicious...even plain parsley. Try some fresh minced basil for an entirely different taste. You can prepare the chicken in the marinade in the morning and put it in the refrigerator until time to start making dinner. Prep time does not include time to marinate.
Provided by Alan in SW Florida
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Grate the zest of the lemons into a bowl that is large enough to hold the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the white wine, 1/4 cup of olive oil, the fresh herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours (or prepare the chicken in the morning and refrigerate until time to start cooking dinner).
- When ready to cook, preheat oven to 350 degrees F.
- Heat the remaining 2 tablespoons of olive oil in a large frying pan.
- Drain the chicken pieces, reserving the marinade, and saute them over medium heat until they are golden and crisp on all sides, about 7 minutes a side. Place the chicken pieces in an oven dish that is large enough to hold them in a single layer. Pour the reserved marinade into the frying pan and bring to a boil, scraping up all the brown bits in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for about 35 minutes, or until the chicken pieces are done (the juices will run clear when you prick a piece with a fork.) Taste for seasoning, adding salt and pepper as desired.
- Serve immediately in the baking dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.
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