PASTA PRIMAVERA WITH LEMON-CAPER SAUCE
Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.
- Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.
- Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 594.2 calories, Carbohydrate 58.7 g, Cholesterol 47.2 mg, Fat 32.3 g, Fiber 7.8 g, Protein 20.2 g, SaturatedFat 12.9 g, Sodium 1306.6 mg, Sugar 3.4 g
LEMON-GARLIC CREAM FETTUCCINE
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
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 YELLOW SQUASH AND PARMESAN-LEMON CREAM SAUCE
Make and share this Fettuccine With Yellow Squash and Parmesan-Lemon Cream Sauce recipe from Food.com.
Provided by Food.com
Categories Lemon
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat, and cook the fresh fettuccine pasta until just tender, about 3 to 5 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt, and pepper. Add the yellow squash and saute until almost tender. Add the lemon zest and continue cooking for 1 more minute.
- Add the white wine, and scrape up the pan releasing any dry bits on the bottom. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon. Stir in the grated Parmesan cheese. Season the sauce with salt, and pepper, to taste.
- Toss the pasta with the sauce and serve. Garnish with additional Parmesan cheese.
- To make fresh pasta dough:.
- Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
- Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
- With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
- Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
- Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
- If using a pasta machine:.
- Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
- With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
- If rolling the pasta by hand:.
- Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- Flavor and color variations:.
- Cook's Note:.
- All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added.
- Spinach Pasta Dough (green hue):.
- Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
- Tomato Pasta Dough (orange hue):.
- Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
- Beet Pasta Dough (pinkish-red hue):.
- Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
- Herb Pasta Dough (speckled):.
- Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
- Squid Ink Pasta Dough (black hue):.
- Add 1 tablespoon squid ink to the eggs before incorporating into the flour.
Nutrition Facts : Calories 572, Fat 26.7, SaturatedFat 11.4, Cholesterol 190, Sodium 805.4, Carbohydrate 56.4, Fiber 2.8, Sugar 4.1, Protein 23.3
FETTUCCINE WITH LEMON, MINT, AND PARMESAN
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
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.
FETTUCCINE IN CREAM SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
- Bring cream to simmer.
- Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 1315 milligrams, Sugar 2 grams, TransFat 0 grams
LEMON GARLIC CREAM FETTUCCINE
This comes from my issue of TOH & has all the flavors we love. I could also see adding things like shrimp or bacon to this, but have posted as it's listed
Provided by Bonnie G 2
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, mix lemon peel, parsley and garlic.
- Coo fettuccine according to package directions; drain.
- SAUCE:.
- In large skillet, heat butter over medium-high heat.
- Add onion, cook and stir 2-3 minutes or until tender.
- Add garlic and lemon peel; cook 1 minute.
- 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 peel mixture and if desired Parmesan.
Nutrition Facts : Calories 325.8, Fat 32.4, SaturatedFat 19.6, Cholesterol 102.5, Sodium 353.2, Carbohydrate 7.7, Fiber 1.2, Sugar 3.2, Protein 3.3
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