Lemonpepperfettuccine Recipes

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LEMON-PEPPER FETTUCCINE



Lemon-Pepper Fettuccine image

This just arrived in my Food Network Magazine and looks fast, simple and tasty. Serve with a fresh salad and crusty bread - YUM.

Provided by Bonnie G 2

Categories     Spaghetti

Time 20m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 8

12 ounces fettuccine
1 tablespoon unsalted butter
1 large shallot, minced
1 1/4 cups heavy cream
1 egg yolk, large
2 teaspoons lemon zest, finely grated
1/3 cup pecorino cheese, grated, plus more for garnish
1/2 teaspoon ground pepper

Steps:

  • Bring large pot of salted water to boil.
  • Add fettuccine and cook as label directs.
  • Drain, reserving about 1/2 cup cooking water.
  • Meanwhile, melt butter in skillet over medium heat.
  • Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
  • Whisk cream, egg yolk and lemon zest in a bowl.
  • Reduce heat to low and add cream mixture and cheese to skillet.
  • Cook, whisking until lightly thickened, about 2 minutes.
  • Season with salt and 2-3 teaspoons pepper.
  • Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce.
  • Divide among bowls and garnish with more pecorino.

Nutrition Facts : Calories 627.5, Fat 35.2, SaturatedFat 20.3, Cholesterol 222.8, Sodium 49.2, Carbohydrate 64.3, Fiber 3, Sugar 1.8, Protein 14.4

LEMON-GARLIC CREAM FETTUCCINE



Lemon-Garlic Cream Fettuccine image

I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. -Anne Miller, Glenfield, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

3 teaspoons grated lemon zest
2 teaspoons minced fresh parsley
2 garlic cloves, minced
8 ounces uncooked fettuccine
SAUCE:
1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces cream cheese, cubed
2 tablespoons lemon juice
2 plum tomatoes, chopped
2 teaspoons minced fresh parsley
Grated Parmesan cheese, optional

Steps:

  • In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain., For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. , Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.

Nutrition Facts : Calories 518 calories, Fat 34g fat (21g saturated fat), Cholesterol 102mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

LEMON-PEPPER FRESH FLOUNDER FILLETS



Lemon-Pepper Fresh Flounder Fillets image

Served with a wedge of lemon and your favorite condiment, this dish is sure to please. Another way to get fiber into your diet. Serve with a wedge of lemon and tartar sauce.

Provided by SHORECOOK

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 7

1 cup bran cereal (such as Fiber One®)
2 teaspoons lemon-pepper seasoning
2 cups vegetable oil for frying
1 cup all-purpose flour
1 egg
1 tablespoon milk
4 (4 ounce) flounder fillets

Steps:

  • Place bran cereal in a blender; blend until pulverized. Transfer to a shallow bowl and mix in lemon-pepper seasoning.
  • Heat oil in a deep skillet over medium heat to 350 degrees F (175 degrees C).
  • Place flour in a medium bowl. Whisk egg and milk together in another medium bowl. Dredge a flounder fillet in flour; shake off excess. Dip into egg mixture. Lift up so excess egg drips back in the bowl. Press into crushed bran to coat both sides. Place the breaded flounder, unstacked, onto a plate. Repeat with remaining fillets.
  • Add fillets to the hot oil and deep fry for 3 minutes, turning once halfway through. Remove to a paper towel-lined plate to drain.

Nutrition Facts : Calories 438.9 calories, Carbohydrate 37.9 g, Cholesterol 101.3 mg, Fat 22.8 g, Fiber 4.7 g, Protein 22.9 g, SaturatedFat 4 g, Sodium 435.3 mg, Sugar 0.7 g

HOMEMADE LEMON PEPPER PASTA



Homemade Lemon Pepper Pasta image

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

6 ounces unbleached all-purpose flour (169 g)
3 ounces durum flour (86 g)
3 ounces semolina flour (86 g)
3 large eggs, at room temperature (150 grams)
1 lemon, juiced (about 3 tablespoons or 45 ml)
3 tablespoons grated lemon zest (zest from 3 lemons)
2 teaspoons fresh ground black pepper

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

LEMON FETTUCCINE



Lemon Fettuccine image

Categories     Sauce     Low Sodium     Lemon     Simmer     Boil

Yield makes 6 to 8 servings

Number Of Ingredients 7

1 cup Beef Broth (page 114) or store-bought low-sodium beef broth
1 cup heavy whipping cream
Juice from 2 small lemons (about 1/4 cup)
2 tablespoons unsalted butter
Grated zest from 2 lemons
Kosher salt
1 pound dried fettuccine

Steps:

  • In a large skillet, pour the beef broth and whipping cream and stir or whisk together to blend. Bring to a simmer over medium heat. Simmer gently until reduced by a third, to about 1 1/3 cups, stirring occasionally, about 20 minutes. Stir in the lemon juice, butter, and lemon zest.
  • Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine to the pot when you're sure the sauce will be ready before the noodles are cooked. Cook the fettuccine until al dente, about 8 minutes or according to package directions.
  • Drain the noodles and immediately add them to the lemon sauce in the skillet. Let stand uncovered 15 minutes so the pasta can absorb the sauce. Serve.

FETTUCCINE WITH LEMON, MINT, AND PARMESAN



Fettuccine with Lemon, Mint, and Parmesan image

The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 pound dried fettuccine
Coarse salt
3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish
2 tablespoons julienned lemon zest
1 tablespoon plus 1 teaspoon fresh lemon juice
1/2 cup torn fresh mint leaves
1 tablespoon extra-virgin olive oil
Crushed red-pepper flakes, optional

Steps:

  • Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
  • Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.

LEMON PEPPER PASTA WITH VEGETABLES



LEMON PEPPER PASTA WITH VEGETABLES image

Categories     Pasta     Vegetable     Sauté     Quick & Easy     Low Cal     Dinner     Fall     Winter     Healthy

Yield 4 servings

Number Of Ingredients 6

1 package Esotica Pasta (Lemon Pepper flavor)
3 tbsp. olive oil
2 tbsp. chopped garlic
1 tbsp. lemon pepper
Broccoli, yellow squash and/or asparagus
Freshly grated Parmesan cheese

Steps:

  • Start by sautéing the garlic, lemon pepper and the vegetables of your choice in olive oil for 3-5 minutes. Don't not overcook your veggies unless you like them that. I like them a little crisp (though John likes them a little soft. Balance is everything). For color I might toss in some sun dried, cherry or grape tomatoes at the end of the sauté. Now, let's prepare the pasta. Unlike other products, it helps to actually read and follow the manufacturer's recommendations. In the case of Esotico Pasta, they recommend bringing 5 quarts of lightly salted water to a rolling boil. Then add the pasta and let it come back to a boil. Cook uncovered for four minutes. Test your pasta then, checking for "al dente", which means your pasta is slightly firm. I like to take a piece and bite in to it. If I have to cut in to it with my teeth a bit, what I call "a bite", I consider it done. It shouldn't be too soft or too hard, but definitely to your own taste. Once you find your firmness, take it off the heat and drain the pasta. I then toss the pasta with our sauce, and top it all with freshly grated Parmesan cheese. I like Parmigiano Reggiano, which you can find at many higher end cheese counters. I sometimes like to add some lean chicken breast slices for a bit of protein as well. In the end I have a tasty dish that didn't take me longer than 15 minutes. Enjoy! For more, see us at http://www.wellkrafted.com

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From chocolatesandchai.com


HOMEMADE GLUTEN-FREE LEMON PEPPER FETTUCCINE PASTA
2015-09-15 Knead on a lightly floured board until combined (2-3 minutes). Divide dough into 4 pieces. Work each quarter from rolling out to cutting, leaving the other quarters covered with a damp kitchen towel until using. Using a rolling pin, roll dough quarter to 1/8 inch thick.
From boulderlocavore.com


LEMON GARLIC SHRIMP FETTUCCINE (20-MINUTE RECIPE ... - CARLSBAD …
Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, 4 minced garlic cloves, red pepper flakes, lemon zest, salt and pepper. Cook and stir for approximately 4 minutes or just until shrimp are opaque and cooked through. Scrape shrimp and garlic/juices to a plate.
From carlsbadcravings.com


LEMON PEPPER - JO COOKS
2020-10-12 Preheat your oven to 170F, or your oven's lowest heat setting.*. Mix the ingredients together in a bowl. Spread the mixture out on parchment paper lined baking sheet. Bake for 20-25 minutes, or until the lemon zest is completely dried out. Transfer the lemon pepper to an airtight container and store in a cool, dry place.
From jocooks.com


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