Lemon Veggie Pasta With Parmesan Cheese Recipes

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!

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.

SPAGHETTI WITH LEMON, PARMESAN & PEAS

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.