Lemon Pasta Pronto Recipes

ROASTED LEMON PASTA

Roasted Lemon Pasta image

Pasta like you've never had it before with roasted lemons.

Provided by Sunaina

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

2 large lemons
1 (16 ounce) package whole wheat penne
3 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil
1 pinch salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Wrap lemons in aluminum foil.
Place lemons in the preheated oven and roast until tender, about 30 minutes.
While lemons are roasting, 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. Drain pasta and set aside.
Remove lemons from the oven and let cool slightly. Remove foil, slice each lemon in half, and squeeze roasted lemon pulp into a bowl.
Heat oil in a large skillet. Add garlic and cook until fragrant, about 1 minute. Add lemon pulp and cook for 2 to 3 minutes. Add cooked pasta, basil, salt and pepper; toss well. Serve hot.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 45.2 g, Fat 11.3 g, Fiber 6.8 g, Protein 11 g, SaturatedFat 1.4 g, Sodium 66.4 mg, Sugar 1 g

CREAMY, LEMONY PASTA

Creamy, Lemony Pasta image

This 15-minute pasta lets you decide how much effort to put in: If you've had a day and need an easy, no-nonsense meal, then make it as-is and use kitchen shears to cut your scallions. If you're feeling slightly more ambitious, then make a topping that adds texture, vibrant green color and more lemony flavor to the dish (see Tip). But don't cut corners when it comes to the yogurt: Use a thick, strained whole-milk yogurt like labneh, Greek or skyr, as it will give the finished dish an irresistibly rich and tangy taste.

Provided by Yasmin Fahr

Categories dinner, easy, weeknight, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt
1 pound short curly pasta, such as cavatappi, fusilli or farfalle
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
A heaping ¾ cup grated Parmesan, plus more as needed
Black pepper
1/4 cup labneh or other thick, strained whole-milk yogurt, such as Greek or skyr, drained if necessary
2 scallions, green and white parts, sliced

Steps:

Bring a large pot of salted water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions. Reserve 1 cup of pasta water. Drain the pasta, then return to the pot on the stove over medium-low heat.
Stir in ¾ cup of the pasta water, half the lemon juice, the Parmesan and several grinds of black pepper, stirring vigorously until a silky sauce has formed. Add a tablespoon of water at a time as needed to make a creamier sauce if it looks dry. Stir in the labneh, remaining lemon juice, lemon zest and scallions until creamy and combined, about 1 minute more. Season with salt as needed. Finish with another grind of pepper and serve immediately.

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