Lemon Parmesan Pasta With Vegetables Recipes

PENNE PASTA PRIMAVERA

Steps:

• Bring a pot of salted water to a boil and cook the penne pasta to just before al dente (1 minute less than package instructions). Reserve ¼ cup of pasta water, drain and set aside.
• Meanwhile, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the onion and cook until translucent; 1-2 minutes. Stir in vegetables in the following order, cooking and stirring for 1-2 minutes after each addition: Carrots, broccoli, red bell pepper, asparagus or zucchini, minced garlic. Add another tablespoon of butter to the skillet if it starts looking a little dry, usually just before the asparagus. Season vegetables with a pinch of salt and pepper, then transfer to a plate and set aside.
• To the skillet, add a tablespoon of butter, 3/4 cup chicken broth, ¼ cup lemon juice and ¼ of cup pasta water. Bring to a boil and simmer until slightly reduced; 2-3 minutes. Stir in the pasta and continue to simmer until sauce is reduced by half; 3-4 minutes. Stir in vegetables and season with salt and pepper as desired.
• Top with fresh grated Parmesan cheese and serve immediately. Garnish with fresh minced parsley and serve with lemon wedges if desired.

LEMON PASTA WITH SUMMER VEGETABLES

Steps:

• Blanch the Vegetables: Set up a large bowl of ice water in your sink. Bring a large pot of water to a rolling boil. (you can use the same water for all the vegetables but cook the corn last to avoid strings getting tangled in the other veggies) Put the asparagus into the boiling water and set the timer for 2 - 3 minutes, depending on how thick they are. Transfer them to the ice water to stop the cooking process immediately and preserve their bright green color. Slice them into bite-sized pieces. Put them into a large bowl and set aside. Add snap peas to the boiling water. Set the timer for 2 minutes. Scoop them out and plunge them into the ice bath, using a slotted spoon or mesh skimmer. Slice off the tough little root at the end of each pea pod and slice peas diagonally into thirds. Add them to the bowl with the asparagus. Add corn to the boiling water and set the timer for 3 minutes. Plunge corn into ice water to cool and then cut the kernels off the cob and add to the bowl. (if using frozen corn, no need to cook it) Vegetables can be blanched ahead of time and kept in an airtight container in the fridge for a few hours - bring to room temp before continuing.
• Cook the Pasta: Cook pasta in salted water (1 tablespoon), according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.
• Make the Sauce: While the pasta is cooking, whisk the olive oil, lemon juice, parmesan, salt and pepper in a small bowl. Put pasta into the large bowl with the vegetables. Pour the sauce mixture on top and toss to coat. Add up to a cup of the cooking water, tossing, until you get your desired consistency. The sauce shouldn't be liquidy, it should just coat the pasta. Season pasta with salt and pepper, to taste.
• Toss with basil just before serving. Serve with extra parmigiana cheese on the side.

PASTA PRIMAVERA

Steps:

• Cook pasta in salted boiling water according to the instructions on the box and make sure to save some of the cooking water for the sauce. Drain pasta and set aside.
• Preheat oven to 425° and place a sheet of parchment paper on a baking sheet.
• Chop vegetables and place all vegetables except onion, garlic, and tomatoes into a mixing bowl. (You will use onion and garlic in the sauce and stir tomatoes into the pasta at the end.)
• Toss vegetables with olive oil, lemon juice, dried parsley, salt, and pepper until evenly seasoned.
• Spread vegetables in one even layer on a parchment paper covered baking sheet and bake for 10-15 minutes, depending on how soft you want them.
• Preheat a large pot of a large Dutch oven, and melt butter in it. Add sliced onion and sauté until golden brown.
• Add pressed garlic, stir in with onions, and sauté until fragrant and starts to brown as well.
• Mix cooking water from pasta, chicken stock, and lemon juice in and pour it into the pot. Let it simmer for a few minutes.
• Stir in grated Parmesan cheese and some salt and pepper and let it cook for a few seconds, until cheese starts to melt and incorporate into the sauce.
• Stir in cooked pasta, vegetables, chopped tomatoes, minced basil, and lemon zest. Let it cook for just a couple more minutes as you mix everything together and serve!

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

LEMON, PARSLEY, AND PARMESAN PLUS PASTA

Steps:

• Make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended.
• Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/4 cup pasta water.
• Toss pasta with pesto and Parmesan, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.

LEMONY VEGETABLES AND PASTA

Steps:

• In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once., Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly. , Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.

LEMON VEGGIE PASTA WITH PARMESAN CHEESE

Steps:

• Prepare veggies. Chop the red pepper and broccoli. Cut the zucchini into larger chunks (so they don't get mushy when you cook them). Rip up the spinach into slightly smaller pieces if yours have large leaves.
• Boil pasta for 10 minutes. Then, add in the broccoli, cover, and continue boiling for 3 more minutes. (You may need to turn the heat down here just a bit to avoid bubbling over.) Once done, drain. Then, transfer back to the pot. Add spinach and toss. Leave alone for a few minutes to let spinach wilt.
• While the pasta is cooking, put about a tablespoon of olive oil in a skillet and saute the red peppers and zucchini over medium heat until they are slightly soft (about five minutes). Add some salt and pepper for flavoring. Once done, transfer them to the pot of pasta.
• In the same skillet, add the stick of butter and cook over medium/low heat, Once it starts to melt, add the pesto, minced garlic and red pepper flakes. Saute for a few minutes, until everything is mixed together well. Remove from heat and add the lemon juice. Stir and then pour the sauce over the pasta and veggies.
• Add the parmesan cheese and toss everything together. Serve immediately and garnish with a little more parmesan, salt and/or pepper if desired.

CREAMY PARMESAN PASTA WITH VEGETABLES

Steps:

• Saute vegetables in large frying pan for 5 minutes.
• Add broth.
• Cook 3 minutes or until vegetables are tender- crisp.
• Combine sour cream, dip, parmesan cheese, parsley and tarragon.
• Add to vegetable mixtures.
• Heat through.
• Toss with hot cooked pasta.

20-MINUTE PARMESAN PASTA WITH VEGETABLES

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 5 min.; drain in colander.
• Heat oil in same saucepan on medium heat. Add chicken and garlic; cook and stir 1 to 2 min. or until chicken is heated through and garlic is tender.
• Add pasta mixture; mix lightly. Sprinkle with cheese.

LEMON RICOTTA PASTA WITH VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
• Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
• Plate and top with mozzarella.