Lemon And Garlic Pasta Recipes
LEMON GARLIC PASTA
Make and share this Lemon Garlic Pasta recipe from Food.com.
Provided by Denise in NH
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, cook garlic in olive oil until golden.
- Add lemon juice, bouillon and pepper.
- Cook and stir until bouillon dissolves.
- In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.
Nutrition Facts : Calories 368.6, Fat 16.4, SaturatedFat 3.1, Cholesterol 5.6, Sodium 339.7, Carbohydrate 45, Fiber 2, Sugar 2.1, Protein 10.3
SPAGHETTINI WITH GARLIC AND LEMON
Categories Garlic Pasta Side Lemon Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 to 8 side-dish servings
Number Of Ingredients 9
Steps:
- Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
- While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
- Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)
LEMON AND GARLIC PASTA
This is a wonderfully different pasta dish. Light, quick, delicious and easy. The key is to have everything prepped before cooking because it comes together really fast. Great served with grilled anything but really nice with salmon. Ronzoni has come out with a thin spaghetti called Smart Taste that is made with whole wheat flour, looks and tastes like regular pasta but has SIX grams of fiber. Fantastic!
Provided by Karens Krazy Kitchen
Categories Spaghetti
Time 26m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta as directed, adding plenty of kosher or sea salt when the water comes to a boil.
- Mince the shallots and garlic (but do not combine).
- Chop the parsley.
- Zest and juice the lemons.
- Grate the cheese.
- Heat the olive oil and butter in a large, deep skillet over medium heat.
- Add the shallots and Chile flakes and cook for about 3 minutes.
- Add the garlic, salt and pepper.
- Stir and remove from the heat until pasta is ready.
- When pasta is ready, put two ladles of the pasta water into the shallot mixture and return the skillet to the heat.
- Drain the pasta and add to the shallot mixture.
- Add the parsley, lemon juice and zest.
- Toss and pour into a large bowl.
- Add the Parmesan cheese and mix well.
- Enjoy!
Nutrition Facts : Calories 736, Fat 28.3, SaturatedFat 10.2, Cholesterol 37.3, Sodium 445.9, Carbohydrate 95.3, Fiber 5.1, Sugar 4.6, Protein 25.9
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- Bring a large pot of salted water to boil. Cook spaghetti until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
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