LEMON & PARSLEY SPAGHETTI
Fast food doesn't have to be at the end of a phone line. This 15-minute meal is the perfect pick me up after a long day
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
- Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
- Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.
Nutrition Facts : Calories 455 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.37 milligram of sodium
SPAGHETTI WITH LEMON, GARLIC AND PECORINO
Steps:
- Add the Pecorino-Romano pieces to a medium saucepan and cover with water (about 2 cups). Bring the water to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
- Meanwhile, add the garlic cloves to a small saucepan and add just enough water to cover. Bring the mixture to a boil, then turn off the heat and strain. Add the garlic cloves back to the same saucepan and repeat the process 2 more times. (This will bring out the natural sweetness of the garlic.) Allow to cool to the touch, then carefully shave very thinly on a mandoline.
- Bring a large pot of salted water to a boil. Add the pasta and cook to very al dente according to the package directions.
- Meanwhile, add the butter to a large saute pan and turn the heat on medium-high. Once the butter begins to melt, add the garlic and chile flakes. Let the butter melt and the garlic to fully bloom in the butter, about 1 minute. Strain the cheese stock directly into the saute pan, then stir and allow to come to a simmer. Add the cooked pasta and lemon juice to the sauce and finish cooking the pasta in the sauce. Add the chopped parsley and toss to combine.
- Pour the pasta into a serving bowl and top with the arugula, then drizzle with olive oil and salt to taste. Top with the burrata. Gently open the burrata just a touch, then serve immediately.
BUTTERY LEMON PARSLEY NOODLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
- Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.
LINGUINE WITH TOASTED ALMONDS, PARSLEY, AND LEMON
Whole-wheat pasta and toasted almonds give this dish a rustic, hearty texture and a delicious, savory flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water. Toss pasta with remaining ingredients. Adjust consistency with reserved pasta water as desired. Season with salt and pepper. Serve with cheese.
Nutrition Facts : Calories 492 g
SPAGHETTI WITH FRESH CLAMS, PARSLEY, AND LEMON
Categories Garlic Sauté Lemon Clam White Wine Spring Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
LEMONY PASTA WITH CHICKPEAS AND PARSLEY
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.
- While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
- Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
- Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.
Nutrition Facts : @context http, Calories 1235, UnsaturatedFat 32 grams, Carbohydrate 152 grams, Fat 50 grams, Fiber 23 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1299 milligrams, Sugar 14 grams, TransFat 0 grams
LEMON AND PARSLEY SPAGHETTI WITH SHRIMP
I found this recipe in the February 2008 copy of BBC Good Food Magazine. I think it sounds like it would make a nice romantic meal for two or something light and healthy on a summer's evening.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil the pasta.
- Meanwhile, heat the oil in a large pan.
- Add the shrimp and quickly fry until they are evenly pink.
- Throw in the lemon zest and juice, parsley and 2 tablespoons of the pasta cooking water, salt and pepper.
- Heath through.
- Drain the spaghetti and add to the pan.
- Toss everything together.
- Serve with lemon wedges, if desired.
Nutrition Facts : Calories 520.4, Fat 16.1, SaturatedFat 2.3, Cholesterol 107.7, Sodium 191.4, Carbohydrate 67, Fiber 3.1, Sugar 2.1, Protein 25.9
LEMON-PARSLEY LINGUINE
Provided by Maria Helm Sinskey
Categories Garlic Pasta Sauté Vegetarian Kid-Friendly Low Cal High Fiber Dinner Healthy Potluck Parsley Lemon Juice Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, heat extra-virgin olive oil in large skillet over medium heat. Add garlic; sauté until golden, about 1 minute. Add grated lemon peel to skillet and cook 20 seconds. Remove skillet from heat.
- Add linguine to skillet with garlic and lemon peel. Return skillet to medium heat; mix in parsley. Add 1/2 cup pasta cooking liquid and lemon juice. Season with salt and pepper. Toss until heated through, adding more cooking liquid to moisten if dry.
SPAGHETTI WITH LEMON, PARMESAN & PEAS
This super healthy vegetarian pasta dish is quick to make, and makes the most of your store cupboard ingredients
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Supper, Vegetable
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
- At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
- Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.
Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.83 milligram of sodium
LEMON, PARSLEY, AND PARMESAN PLUS PASTA
This parsley sauce is a riff on basil-and-Parmesan pesto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
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.
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- Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (about 7-8 minutes). Drain the pasta in a colander.
- While the pasta is cooking, zest the lemon (you'll need about 1 Tbsp). Chop the parsley and combine it with the Parmesan, lemon zest, and pepper in a bowl. Set the bowl aside.
- While the pasta is draining, add the olive oil and minced garlic to the pot used to cook the pasta. Sauté the garlic in the oil over medium heat for 1-2 minutes, or just until it becomes fragrant.
- Remove the pot from the heat and add the drained pasta and butter to the pot with the garlic. Toss the pasta until the residual heat has melted the butter and the pasta is coated in garlic and butter.
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