Lemon And Red Pepper Pasta Recipes

LEMON PEPPER PASTA

Steps:

• ​Bring a large pot of water to a boil, add 2 tablespoons of salt and the linguine. Stir the pasta frequently for the first few minutes of cooking time. Cook the pasta to package directions for al dente.
• While the pasta cooks: Heat a skillet over medium heat, add the olive oil and the butter. Heat until the butter is melted and foamy.
• Lower the heat to medium-low and add the garlic. Cook for 1 minute, stirring constantly.
• Lower the heat to low and add the lemon juice, lemon zest, ¼ teaspoon of salt and the fresh ground pepper to the skillet. Stir to combine the ingredients well and cook gently for another minute or two.
• Remove the skillet from the heat and set aside until the pasta is done and drained.
• Before draining the pasta, reserve about ¼ cup of the pasta cooking water.
• Drain the pasta completely, and return it to the pot. Toss the pasta with the lemon sauce, reserved cooking water and the parsley.
• Serve the lemon pepper pasta with extra black pepper and Parmesan cheese.

LEMON PEPPER PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, combine the milk, cheese and salt; cook and stir over medium-low heat until cheese is melted. Drain pasta; add cheese sauce and toss to coat. Keep warm., In a nonstick skillet, saute peppers in oil for 5 minutes or until crisp-tender. Sprinkle with lemon zest and pepper; mix well. Toss with pasta mixture.

LEMON AND RED PEPPER PASTA

Steps:

• Put water for the pasta on to boil. Cook pasta al dente.
• Meanwhile, remove the stem and seeds from the pepper. Neatly dice the flesh.
• Melt the butter in a large skillet or saucepan.
• Add the pepper to the melted butter.
• Grate the rind of the lemon into the butter.
• Add one half of the lemon's juice, cream, and seasonings to taste, stirring gently. Keep the sauce warm until the pasta is ready, but do not let the sauce bubble.
• Drain pasta and toss in sauce. Serve immediately, with the parmesan.

LEMON PEPPER TENDERLOIN PASTA

Steps:

• For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside.
• For the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 1 to 2 minutes under the recommended time. Reserve 2 cups of the pasta water. Drain the pasta and set aside.
• Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the tenderloin with 1 tablespoon of the lemon pepper seasoning. Add the steak to the skillet and cook, stirring as needed, until desired doneness, 4 to 5 minutes for medium rare. Remove to a plate and return the skillet to the heat.
• Add 1 1/2 cups of the reserved pasta water to the skillet. Add the remaining lemon pepper seasoning, the pasta and remaining 6 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Divide the pasta into bowls. Top with the steak and garnish with the parsley. Serve with more Parmesan on the side.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

HOMEMADE LEMON PEPPER PASTA

Steps:

• Place the flour in a large bowl and form the "volcano".
• In a small bowl, combine the eggs, lemon juice, lemon zest and black pepper.
• Pour the egg mixture into the center of the flour and use a fork to start incorporating the flour into the mixture. Start with the inner rim and work in the flour from the bottom up. Spin the bowl counterclockwise if you're right-handed (or clockwise if left-handed) while working in the flour with the fork.
• Once the pasta forms large clumps, start kneading. When all of the loose flour has been incorporated and the dough has formed a rough but cohesive mass, about 4 minutes, transfer it to the board to finish kneading. (If loose flour remains and resists joining the dough mass, add 2-3 teaspoons water, toss with the loose flour, and incorporate into the dough mass.).
• (If using a pasta sheet rolling machine, knead until the dough is cohesive and moderately smooth, about 5 minutes.).
• (If NOT using a pasta sheet rolling machine, knead the bread for 10 minutes until smooth and elastic; check that dough has been kneaded long enough for hand-rolling by cutting it open: you should see small air bubbles inside and on the surface.).
• To check for the proper proportion of flour to liquid, press thumb into center of the ball of dough, it should come out clean. If too wet, sprinkle on some more flour (all-purpose flour is fine) and work inches If too dry, spray water with a mister and knead until the liquid has been absorbed.
• If making stuffed pasta, the dough should stick lightly to your fingers but pull away cleanly. For sheet pasta, add enough extra flour to make a firmer dough that releases easily from your fingers.
• If the dough is elastic and wants to spring back, separate dough into 6-8 balls, cover with a bowl or a damp cloth, or wrap in plastic, and allow it to rest at room temperature for about 30 minutes to relax the gluten before rolling. The dough will continue to absorb the flour as it rests.
• If the dough is sticky after resting, and you're rolling it by machine, you may wish to incorporate more flour by sprinkling the dough when you roll out the pasta to keep it from sticking.
• Roll the pasta to the desired thinness, following pasta machine's directions (start at 1 and progress to desired level). Aim for level 7 for fettuccine. If the dough breaks apart, is irregularly shaped, or sticks to the machine and makes holes, do not worry. Just fold up the sheet of dough into a regular shape that fits the widths of the pasta machine. Dust the new piece of dough with flour, and start rolling again.
• For wide paparadelle strips, roll pasta sheet into a roll, and slice with a knife. Otherwise, use pasta cutter of your choice.
• In hot, humid weather, place a table fan on low speed near the pasta drying rack. Turn the pasta sheets several times so they dry out evenly without developing any mold before forming into nests and drying fully. (Note if cooking pasta the same day, there is no need to dry out the pasta.) Once the pasta has been cut and formed into portion-size nests, arrange on a tray that has been covered with waxed paper or parchment paper and sprinkled with semolina or cornmeal, cover with plastic wrap and store refrigerated up to 3 days.
• For dry pasta, dry until dry on the surface with the texture of smooth cardboard but not brittle. The sheets are dried enough if the cut edges are whitish in color.
• To cook, heat generously salted water at highest setting so that water will return to a boil quickly after pasta is added. Cook until al dente, about 4 minutes for fresh pasta.

LEMON PEPPER PASTA AND ASPARAGUS

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
• Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

LEMON PEPPER PASTA SEAFOOD

Steps:

• Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.
• Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
• Toss pasta with shrimp and Parmesan cheese.

SPAGHETTINI WITH GARLIC AND LEMON

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-PEPPER CHICKEN PASTA

Steps:

• Saute chicken strips in olive oil, lemon juice, lemon-pepper seasoning, and garlic in a skillet over medium-high heat until no longer pink in the centers and juices run clear, 7 to 10 minutes.
• While chicken cooks, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Toss cooked pasta with chicken, sauce from the skillet, and green onion. Garnish with fresh lemon wedges.

PEPPER & LEMON SPAGHETTI WITH BASIL & PINE NUTS

Steps:

• Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.
• Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.
• Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.

LEMON SEAFOOD PASTA

Steps:

• Cook vermicelli according to package directions. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes; cook and stir 5-6 minutes or until shrimp turns pink. Add lemon peel, lemon juice and wine; saute 1 minute. Stir in capers, olives and sun-dried tomatoes; saute 1 minute., Drain vermicelli; toss with shrimp mixture. Sprinkle with parsley; gently toss. Season with salt and pepper to taste.

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set pasta aside.
• In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• Add oregano and spinach, cook until wilted.
• Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• Enjoy!