Fettuccine With Lemon Mint And Parmesan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PASTA WITH MINT AND PARMESAN



Pasta With Mint and Parmesan image

The pairing of pasta with mint and Parmesan is a good one. There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb. Older cuisines use it occasionally, but it is rarely seen as a major player. In this dish, however, softened by butter and cheese, mint converts a basic but undeniably heavy combination into an easy yet complex pasta dish best described as refreshing. To the inevitable question, Can I use olive oil instead of butter? my answer is that you can, but you will completely change the nature of the dish; it won't be bad, but it won't be as good. Better, I think, to cut the butter back to two tablespoons. But because this sauce is cut with the pasta cooking water, the butter is spread nicely throughout, and it really isn't a huge amount per person.

Provided by Mark Bittman

Categories     dinner, easy, quick, pastas, main course, side dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 5

Salt and freshly ground black pepper to taste
1 pound cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti
1/2 stick butter (4 tablespoons), cut into pieces
1/2 cup chopped mint leaves
1 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
  • Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

Nutrition Facts : @context http, Calories 640, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 21 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 401 milligrams, Sugar 3 grams, TransFat 0 grams

PARMESAN FETTUCCINE



Parmesan Fettuccine image

This fettuccine recipe is such a simple side dish. With just four ingredients, it's ready in no time for a taste that's sure to please the entire family. -Sundra Hauck, Bogalusa, Lousiana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 4

8 ounces uncooked fettuccine
1/3 cup butter, cubed
1/3 cup grated Parmesan cheese
1/8 teaspoon pepper

Steps:

  • Cook fettuccine according to package directions; drain. , In a large skillet, melt butter over low heat. Add fettuccine and stir until coated. Sprinkle with cheese and pepper; toss to coat.

Nutrition Facts : Calories 359 calories, Fat 19g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 260mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

FETTUCCINE WITH SHREDDED ZUCCHINI, FRESH RICOTTA, AND LEMON ZEST



Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest image

I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.

Provided by Liz Neumark

Categories     Cheese     Dairy     Garlic     Herb     Pasta     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Lunch     Ricotta     Lemon     Mint     Squash     Zucchini     Summer     Healthy     Noodle     Parsley     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4-6 servings

Number Of Ingredients 10

Salt
1 pound fettuccine
4 tablespoons extra-virgin olive oil
3 or 4 garlic cloves, finely chopped or grated
Zest of 1 to 2 lemons
2 medium- large or 4 small zucchini, cleaned but not peeled, and shredded
Freshly ground pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 cup fresh whole-milk ricotta cheese, at room temperature

Steps:

  • Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
  • Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.

LEMON-GARLIC CREAM FETTUCCINE



Lemon-Garlic Cream Fettuccine image

I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. -Anne Miller, Glenfield, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

3 teaspoons grated lemon zest
2 teaspoons minced fresh parsley
2 garlic cloves, minced
8 ounces uncooked fettuccine
SAUCE:
1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces cream cheese, cubed
2 tablespoons lemon juice
2 plum tomatoes, chopped
2 teaspoons minced fresh parsley
Grated Parmesan cheese, optional

Steps:

  • In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain., For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. , Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.

Nutrition Facts : Calories 518 calories, Fat 34g fat (21g saturated fat), Cholesterol 102mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

FETTUCCINE WITH LEMON, MINT, AND PARMESAN



Fettuccine with Lemon, Mint, and Parmesan image

The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 pound dried fettuccine
Coarse salt
3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish
2 tablespoons julienned lemon zest
1 tablespoon plus 1 teaspoon fresh lemon juice
1/2 cup torn fresh mint leaves
1 tablespoon extra-virgin olive oil
Crushed red-pepper flakes, optional

Steps:

  • Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
  • Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.

LEMON SPAGHETTI WITH ROASTED ARTICHOKES



Lemon Spaghetti With Roasted Artichokes image

Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.

Provided by Naz Deravian

Categories     dinner, lunch, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
5 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
6 ounces Parmesan, very finely grated
1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons)
1 tablespoon unsalted butter
1/4 cup torn basil leaves, plus more for garnishing

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment paper.
  • Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
  • While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
  • Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
  • Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
  • Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
  • Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

DOUBLE-TOMATO PASTA SALAD



Double-Tomato Pasta Salad image

For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, pastas, salads and dressings, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (7- to 8-ounce) jar sun-dried tomatoes packed in oil
1 1/2 cups raw pine nuts, walnuts, hazelnuts or almonds, coarsely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, finely grated
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1 pound long or twirly noodles, like linguine or fusilli
2 pounds ripe tomatoes
Lemon juice or red wine vinegar, to taste
2 cups torn basil, mint, dill or arugula leaves, or a combination

Steps:

  • Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
  • Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
  • While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
  • Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
  • When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

More about "fettuccine with lemon mint and parmesan recipes"

LEMON GARLIC CREAM FETTUCCINI | THE RECIPE CRITIC
lemon-garlic-cream-fettuccini-the-recipe-critic image
2020-07-22 Make the sauce: In a large skillet over medium high heat melt the butter. Add the onion and cook for 3-4 minutes until tender. Add the garlic and lemon peel. Slowly stir in the heavy cream, salt and pepper. Whisk in the …
From therecipecritic.com


PASTA AL LIMONE {PASTA WITH LEMON AND PARMESAN} – …
pasta-al-limone-pasta-with-lemon-and-parmesan image
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. …
From wellplated.com


LEMON PARMESAN FETTUCCINE - THEKITTCHEN
lemon-parmesan-fettuccine-thekittchen image
2018-04-09 This starchy water helps bind the sauce to the noodles. Drain the pasta. Add the pasta to the cream sauce. Stir in the lemon juice and 2 tablespoons pasta water. Increase heat to medium. Stir frequently, for two …
From thekittchen.com


LEMON MINT SHRIMP ON FETTUCCINE - THYME FOR COOKING
lemon-mint-shrimp-on-fettuccine-thyme-for-cooking image
2018-06-24 Lemon Mint Shrimp on Fettuccine. Total time: 25 minutes . Ingredients: 8oz (240gr) large shrimp, cleaned; 1 tsp smoked paprika; 2 tbs butter; 2 tbs olive oil; 1/4 cup fresh lemon juice; 3 tbs fresh mint, chopped; 3 …
From thymeforcookingblog.com


MEYER LEMON FETTUCCINE AND 10 FAVORITE LEMON RECIPES
meyer-lemon-fettuccine-and-10-favorite-lemon image
2013-02-07 Instructions. Bring a large pot of water to boil and cook fettuccine according to package directions until al denté. Meanwhile, pour cream into a 10-inch skillet and bring to a boil, reduce to simmer and cook until reduced by …
From foodiecrush.com


HALLOUMI PASTA WITH LEMON AND MINT RECIPE - GREAT …
halloumi-pasta-with-lemon-and-mint-recipe-great image
1. Finely grate the cheese and mix with the dried mint. Chop a handful of the mint leaves and set aside. In the meantime, cook the pasta in the chicken stock. If you don’t have ready made stock, use three chicken stock cubes in around …
From greatbritishchefs.com


SPEEDY CREAMY FETTUCCINE WITH LEMON RECIPE - THE …
speedy-creamy-fettuccine-with-lemon-recipe-the image
2022-02-07 325g dried egg fettuccine; 50g Parmesan, grated, plus more to serve; Method. Put the cream, lemon juice and zest into a sauté pan and bring to the boil. Reduce by a third, though be careful ...
From telegraph.co.uk


FETTUCCINE WITH RICOTTA AND A FISTFUL OF MINT RECIPE
fettuccine-with-ricotta-and-a-fistful-of-mint image
Set a pot of nicely salted water over high heat to boil. When it does, add the fettuccine, then get the rest of your dinner ready as it cooks to al dente. Chop up a fistful of mint and a small shallot if you have one (half a small onion if you …
From cooking.nytimes.com


LEMON GARLIC PARMESAN PASTA - FOOD DOLLS
Instructions. Preheat oven to 350 degrees F. In a large oval baking dish add uncooked pasta, garlic, lemon juice, zest, broth, salt and pepper. Cover and bake for 45-50 minutes or until pasta is cooked. As soon as it is done, add remaining ingredients and give it a nice stir.
From fooddolls.com


FETTUCCINE WITH LEMON, MINT AND PARMESAN - TODAY.COM
2011-05-31 IE 11 is not supported. For an optimal experience visit our site on another browser.
From today.com


FETTUCCINE WITH EDAMAME, MINT, AND PECORINO RECIPE | MYRECIPES
Stir in garlic; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in edamame and peas; cook 2 minutes or until thoroughly heated. Add pasta, rind, juice, and butter; stir until butter melts. Remove pan from heat; stir in pecorino Romano cheese, mint, salt, and pepper. Stir in reserved 2/3 cup cooking liquid.
From myrecipes.com


RECIPETHING - FETTUCCINE WITH LEMON, MINT, AND PARMESAN
2 tablespoons fresh lemon juice ; 1/2 cup torn fresh mint leaves ; 1 tablespoon extra-virgin olive oil ; 1 tablespoon butter ; Crushed red pepper flakes ; Directions. Cook pasta in salted water. Reserve 2/3 cup of cooking liquid. Transfer pasta to a large bowl, and mix in reserved cooking liquid, lemon zest and juice, mint, butter, oil, and red ...
From recipething.com


LEMON CHICKEN PASTA - TASTES BETTER FROM SCRATCH
2021-05-24 Instructions. Cook pasta according to package instructions. While the pasta cooks, season chicken, on both sides, with salt and pepper. Season with lemon zest, and ½ tsp EACH of garlic powder, Italian seasoning and onion powder. Add olive oil to a large skillet over medium-high heat. Once hot, add seasoned chicken and cook for 3-5 minutes on ...
From tastesbetterfromscratch.com


FETTUCCINE WITH LEMON CREAM SAUCE | LEMON PASTA - SPICESINC.COM
Add pasta to boiling water. Cook to al dente. Drain pasta, reserving ½ cup cooking liquid. Add lemon and orange juice to pasta and toss well. The juice will be absorbed by the pasta. Stir in the parmesan cheese, and ¼ cup of the reserved cooking liquid to the cream sauce. Toss the pasta in the cream sauce and make sure it's evenly coated ...
From spicesinc.com


FETTUCCINE WITH LEMON, MINT, AND PARMESAN RECIPE - FOOD NEWS
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.
From foodnewsnews.com


FETTUCCINE WITH LEMON, MINT, AND PARMESAN - MAD HUNGRY
Aug 6, 2017 - Fettuccine with Lemon, Mint, and Parmesan - Mad Hungry : Mad Hungry. Aug 6, 2017 - Fettuccine with Lemon, Mint, and Parmesan - Mad Hungry : Mad Hungry. Aug 6, 2017 - Fettuccine with Lemon, Mint, and Parmesan - Mad Hungry : Mad Hungry. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


MICHELLEPHANT'S RECIPE BOX: FETTUCCINE WITH LEMON, MINT, AND …
Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid. Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes if desired. Divide among …
From michellephantcooks.blogspot.com


CREAMY GARLIC PARMESAN FETTUCCINE - RASA MALAYSIA
2022-06-15 Heat up a skillet with the olive oil and butter. Saute the garlic until aromatic or slightly browned, then add the chicken broth and heavy whipping cream. Stir to blend well. Add the salt and ground black pepper. Lower the heat and reduce the sauce a little bit before adding the fettuccine. Stir to combine well.
From rasamalaysia.com


RECIPES: FETTUCCINE WITH LEMON, MINT, AND PARMESAN
1. Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid. 2. Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes if desired. Divide among dishes, garnish with cheese, and serve immediately. From Living September 2008
From furfurina.blogspot.com


FETTUCCINE WITH LEMON, MINT, & PEAS - HAPPY VEG
Remove the pasta from the heat and add the parsley, mint, lemon zest, and cracked pepper to taste. Toss and leave covered about 2 minutes. For service, enjoy a serving of pasta with a Tbsp. sized dollop of ricotta on top. Finish with a sprinkling of grated parmesan and ENJOY!
From thehappyveg.ca


LEMON AND MINT SPAGHETTI - MEALTHY.COM
Bring a large pot of salted water to a boil. Cook spaghetti at a boil until al dente, about 8 minutes. Remove ½ cup of the pasta water for later use. Drain spaghetti. Whisk Parmesan cheese, olive oil, lemon juice, mint, and lemon zest together in a large bowl; add pasta and toss to coat, adding reserved pasta water as needed to keep the ...
From mealthy.com


FETTUCCINE WITH LEMON, MINT, AND PARMESAN RECIPE
May 30, 2012 - The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, …
From pinterest.com


FETTUCCINE WITH LEMON, MINT, AND PARMESAN RECIPE | RECIPE | HOW …
Jul 1, 2017 - The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, …
From pinterest.ca


FETTUCCINE WITH FRESH PEAS, LEMON, AND MINT - ERICA DE MANE
2009-07-01 ½ pound fresh fettuccine The grated zest from 1 lemon A handful of mint leaves, lightly chopped A small chunk of grana Padano chese. Set up a pot of pasta cooking water, and bring it to a boil. Add a generous amount of salt. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the pancetta, and sauté until crisp. Add the ...
From ericademane.com


LEMON GARLIC PARMESAN PASTA (EASY SPAGHETTI RECIPE!) - JOYOUS …
2019-07-22 While pasta is cooking, prep the rest of the ingredients. Chop garlic and parsley, grate parmesan cheese, and squeeze lemon juice. In a large skillet, melt butter and cook chopped garlic until fragrant but do not brown or burn garlic. Add lemon juice, salt, black pepper and 1/4 cup pasta water to skillet. Bring to a boil and remove from heat.
From joyousapron.com


FETTUCCINE WITH LEMON, MINT, AND PARMESAN : MAD HUNGRY
DIRECTIONS. Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid. Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.
From madhungry.com


10 EASY AND DELICIOUS PASTA RECIPES TO MAKE THIS SUMMER
11 hours ago Summer Pasta with Pesto, Grilled Salmon and Corn: Moist and tender grilled salmon, charred asparagus and crispy browned corn are the stars in this savory pasta dish that can be put together in ...
From forbes.com


LEMON FETTUCCINI – P. ALLEN SMITH
2015-02-05 Boil the noodles for approximately one minute depending on the type of fettuccine and drain loosely, leaving a little water on the noodles and reserving 1/4 cup of the pasta water. Place the pasta in a large bowl. Add to the bowl the butter, parsley and zest of 12 lemons and mix well with a fork and spoon. Stir in the cheese and mix well to ...
From pallensmith.com


FETTUCCINE WITH LEMON, MINT, AND PARMESAN
1 pound dried fettuccine; Coarse salt; 3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish; 2 tablespoons julienned lemon zest
From mealplannerpro.com


FETTUCCINE WITH LEMON, MINT, AND PARMESAN RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


FETTUCCINE WITH LEMON, MINT, AND PARMESAN - TODAY.COM
IE 11 is not supported. For an optimal experience visit our site on another browser.
From today.com


LEMON & SAGE FETTUCCINE | CANADIAN LIVING
Method. In medium saucepan, bring chicken broth to a boil. Add sage and simmer for 5 minutes or until broth has reduced by three-quarters. Remove pan from heat; add butter and pepper. Meanwhile, in large saucepan of boiling salted water, cook pasta until al dente. Drain pasta and return to saucepan. Add sage sauce, Parmesan and lemon zest; mix ...
From canadianliving.com


BEST PASTA PRIMAVERA WITH PEAS AND MINT RECIPE - THE PIONEER …
2020-05-29 Add the parmesan, heavy cream and 1/3 cup of the pasta cooking water to the pot and cook, stirring constantly, until the parmesan melts and the heavy cream starts to thicken, about 2 minutes. Add more of the reserved cooking liquid if the pasta seems dry. Add the lemon zest, lemon juice, mint, 1 teaspoon salt and the pepper; stir to combine.
From thepioneerwoman.com


EASY LEMON GARLIC PASTA WITH PARSLEY AND PARMESAN - FEEDING …
2019-10-18 Instructions. Cook pasta according to package instructions to al dente. Reserve 1/4 cup of the pasta water. In a pan over medium heat pour in the olive oil and add garlic. Saute until fragrant, about 45 seconds. Squeeze the juice of one lemon and add to the garlic and olive oil. Add in lemon zest.
From feedingyourfam.com


BEST LEMON-GARLIC FETTUCCINE RECIPE - HOW TO MAKE LEMON-GARLIC …
01. Using a vegetable peeler, remove the zest from 2 lemons in long, wide strips; try to remove only the colored portion of the peel, not the bitter white pith beneath. Grate the zest from the remaining 2 lemons; reserve in a small bowl. Using a paring knife, cut about ½ inch off the top and bottom of one of the lemons and stand it on a cut end.
From 177milkstreet.com


PASTA WITH LEMON, MINT, AND HALLOUMI - BAKED AMBROSIA
2019-11-01 Bring chicken stock and water to a boil. Add Garofalo Pasta and cook according to package. Reserve 2 cups of liquid then drain the pasta in a colander. Add pasta to a serving dish and top with the juice of 1 lemon, mint, lemon zest, salt, and black pepper. Grate lots of halloumi on top and serve with extra lemon!
From bakedambrosia.com


RACHEL RODDY'S RECIPE FOR SPAGHETTI WITH LEMON, PARMESAN AND …
2021-01-18 4 heaped tbsp grated parmesan. Bring a large pan of water to a boil for the pasta. Using a vegetable peeler, pare the rind (and as little pith as …
From theguardian.com


ONE POT LEMON GARLIC PARMESAN PASTA - FOOD DOLLS
Heat up the pot on the stovetop and bring it up to a boil. Cover and cook the pasta for about 10-12 minutes or until pasta is al-dente. When cooked, squeeze in the juice from one lemon. After adding lemon juice, add in lemon zest and give it a quick mix. Pour in heavy cream, spinach and chopped parsley.
From fooddolls.com


PASTA WITH MINT AND PARMESAN RECIPE - RECIPES.NET
2022-04-05 Bring a large pot of salted water to a boil. Cook pasta until it is tender but not mushy. Drain pasta, reserving about ¼ cup of cooking liquid. Toss pasta in a warmed bowl with 2 or 3 tablespoons of cooking liquid, butter, mint, and half the cheese. Taste and adjust seasoning.
From recipes.net


15 LEMON PASTA RECIPES | ALLRECIPES
2021-05-25 15 Vibrant Lemon Pasta Recipes. By Melanie Fincher May 25, 2021. Credit: Happyschmoopies. Lemon — whether juice or zest — adds bright, zippy flavor to mild and hearty pasta dishes. And in the summertime, it makes a refreshing alternative to heavy meat sauces. From creamy lemon pasta dishes to lemon pasta with chicken or shrimp, these fresh ...
From allrecipes.com


Related Search