Lemon Zaatar Pasta Recipes

PISTACHIO LEMON PASTA

Steps:

• Cook the pasta as per instructions in well salted water
• Warm up the blitzed pistachio and lemon zest in a pan for 2-3 minutes until you smell the aroma. Do not burn
• Add 1 tablespoon of lemon juice, the tiniest pinch of chilli flakes and salt. Stir together and turn the heat to the lowest setting
• Before the pasta is done by 2 minutes, transfer to the pistachio pan with tongs. Reserve some liquid for later
• Cook the pasta for another two minutes on medium heat, adding a little pasta water if it gets too dry. Turn the heat off when the pasta is cooked but still a bit firm
• Add another tablespoon of lemon juice and adjust the salt as necessary by tasting a strand. Drizzle some good extra virgin olive oil to finish
• Transfer to a wide bowl and sprinkle some grated pecorino and extra pistachio bits on top
• Resist licking the plate when you're done ????

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 GARLIC PASTA

Steps:

• Cook the spaghetti as per packet instructions in plenty of boiling hot water
• In a separate pan, add a good drizzle of regular olive oil and the garlic on low heat
• As the garlic is simmering, zest one lemon and add to the garlic. Zest another lemon and set aside to add at the end
• When the garlic starts to sizzle but still has not changed colour much, add the lemon juice and salt and squish the garlic down with the back of a fork
• If you want to add the optional dried herbs or chilli flakes do so now
• Two minutes before the pasta is done, transfer the spaghetti to the garlic lemon pan and reserve some pasta water
• Turn up the heat and toss the pasta in the sauce for a minute or two
• Taste the pasta before serving and adjust with extra salt or lemon juice.
• Drizzle on a little extra virgin olive oil for extra flavour. Sprinkle on the rest of the lemon zest and serve immediately

LEMON ZA'ATAR PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Pour olive oil and lemon juice in a skillet over medium heat; stir until combined, 1 to 2 minutes. Add red bell peppers and za'atar. Cook, stirring occasionally, for 5 minutes.
• Drain ziti and return to the pot. Pour pepper mixture over pasta. Mix until peppers are dispersed evenly throughout.

LEMON ZA'ATAR POTATOES RECIPE BY TASTY

Steps:

• Peel and cube potatoes. Coat with olive oil. Add salt and pepper.
• You can air-fry the potatoes at 390°F for 15 minutes or bake them in the
• oven at 425°F for about 30 minutes. A crispy potato is essential.
• Once the potatoes are about 90 percent cooked, add za'atar. Finish cooking in
• the oven or air fryer until golden and crispy.
• Immediately after taking the potatoes out of the oven, add salt (if needed) and lemon and serve hot.
• Enjoy!

ZA'ATAR

Steps:

• Place a small skillet over medium heat. Add the sesame seeds to the skillet and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.
• Using a spice grinder, clean coffee grinder, or mortar and pestle, ground the za'atar leaves with the sumac and salt. Add to the bowl with toasted sesame and mix well. Store in an airtight container in a cool, dark place for up to 1 year.

ROAST CHICKEN WITH LEMON AND ZA'ATAR

Steps:

• In a shallow bowl, stir together yogurt, zest and juice of 1 lemon, garlic and 2 tablespoons olive oil. Season the chicken inside and out with 1 teaspoon each salt and pepper. Add the chicken to the bowl and coat with the yogurt mixture inside and out. Cover and refrigerate until cooking, up to 24 hours.
• Heat oven to 400 degrees. Make the za'atar: In a small bowl, mix sesame seeds, sumac (if using), thyme, coriander, oregano, cumin and 1 tablespoon salt. Remove chicken from marinade and gently scrape off excess yogurt while leaving a nice coating. Transfer chicken to a sheet of parchment or wax paper. Coat chicken all over with the za'atar blend. Scrape up any spices that fall off and pack them on. Drizzle with remaining tablespoon oil and pat gently.
• Put 1 lemon half in the cavity of the bird. Tie legs together using butcher's twine, if desired, and place chicken in a small roasting pan. Arrange remaining 3 lemon halves and shallots cut-sides down in the pan surrounding the chicken. Add 1/4 cup water to the pan and roast on the middle rack for 30 minutes.
• Reduce the oven temperature to 350 degrees, gently baste the chicken and add another 1/4 cup water. Roast for an additional 60 to 75 minutes, rotating the pan periodically. Turn the lemon and shallots occasionally, basting once or twice and add 1/4 cup water whenever the pan juices dry out. Cook until until the legs wiggle easily and the chicken reaches an internal temperature of 165 degrees.
• Let chicken rest 10 to 15 minutes before carving. Pour the pan juices (add a few tablespoons of water first, if they are very reduced) into a small gravy boat, degreasing or skimming some fat, if desired. Serve the chicken with the juices and the roasted shallots.