LEMON PEPPER PASTA WITH CAPERS
I discovered this recipe on the web while searching for something else. This one sounded better than what I was looking for. : ) The computer wouldn't allow me to specify the name brand of the pasta needed for this recipe...........you must use Trader Joes, as noted.
Provided by dojemi
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slowly cook the garlic and lemon zest in the butter and oil, in a heavy saut pan over medium heat.
- Stir frequently to keep the garlic from browning.
- When the garlic is soft, add the broth and turn the heat to high.
- Simmer until reduced by at least one half, and add the cream and capers.
- Turn the heat back to medium and simmer until thick and syrupy. Taste and season.
- Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes).
- Drain and toss with a dribble of olive oil.
- Pour the cream sauce over and toss.
- Serve immediately.
Nutrition Facts : Calories 326, Fat 12.2, SaturatedFat 5.5, Cholesterol 24.2, Sodium 474.6, Carbohydrate 44.5, Fiber 2.2, Sugar 1.3, Protein 9.4
LEMON-PEPPER CAPELLINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place water on to boil for pasta.
- In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
- Salt water when it boils then cook capellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
PASTA PRIMAVERA WITH LEMON-CAPER SAUCE
Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.
- Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.
- Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 594.2 calories, Carbohydrate 58.7 g, Cholesterol 47.2 mg, Fat 32.3 g, Fiber 7.8 g, Protein 20.2 g, SaturatedFat 12.9 g, Sodium 1306.6 mg, Sugar 3.4 g
HOMEMADE LEMON PEPPER PASTA
From "Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More" by Aliza Green. This flavor complements sauces with seafood, vegetables, and chicken, or can be dressed simply with extra-virgin olive oil and grated Parmigiano-Reggiano cheese. Not ready to roll out your dough? Place the dough ball in a plastic resealable freezer bag and remove the air; vacuum-seal if possible, and freeze. To use frozen pasta dough, defrost several hours or overnight in refrigerator. If the dough is wet on the outside, pat it dry before rolling out. Durum flour and semolina flour are available through King Arthur Flour. Made with Marcato Linea Facile Motorized Pasta and Pizza Maker: let machine mix flours, then added egg mixture 2 teaspoons at a time. During rolling, dust only a little flour on pasta. Due to the lemon zest and cracked pepper, I could only attain Level 6 thinness. The taste was very subtle, I only got 2.5 tbsp zest from my 3 Meyer lemons.
Provided by KateL
Categories Breads
Time 49m
Yield 1 1/4 pounds, 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 196.9, Fat 2.9, SaturatedFat 0.9, Cholesterol 93, Sodium 36.7, Carbohydrate 34.2, Fiber 2.1, Sugar 0.5, Protein 8.1
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