COOK'S HAM LINGUINE
Steps:
- 1. While the pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. When the pan begins to smoke, sauté the garlic for one minute. Add the ham and continue to sauté until the ham begins to brown. Finally, add the capers and the peas, sauté for one more minute.
- 2. While the skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper, and 2 more tablespoons of olive oil. Sauté for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.
CREAMY LINGUINE WITH HAM, LEMON & BASIL
Keep the kids happy with this easy, low-fat recipe that's ready in under half an hour
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the linguine. Meanwhile, tear the ham into small pieces and fry in the olive oil until golden and crisp.
- Drain the pasta, reserving a little of the cooking water, then return to the pan. Tip in the cooked ham. Mix together the lemon juice, egg yolks and crème fraîche, then add this to the pan along with the basil and Parmesan. Mix in with tongs, adding a little of the cooking water, if needed, to make a creamy sauce that coats the pasta. Serve with extra Parmesan grated over the top, if you like.
Nutrition Facts : Calories 349 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 0.82 milligram of sodium
LEMON LINGUINE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 18m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Fill just about the biggest pot you have with water and bring to a boil. When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil while your supposedly quick lunch gets later and later. Bring the water to the boil, cover and turn off burner.
- I tend to leave the addition of salt until the water comes to a boil a second time. But whichever way you do it, add quite a bit of salt. When the bubbling's encouragingly fierce, put in the pasta. I often put the lid on for a moment or so just to let the pasta get back to the boil, but don't turn your back on it, and give it a good stir with a pasta fork or whatever to avoid even the suspicion of stickiness, once you've removed the lid.
- Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta.
- In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then of course add more juice.
- When the timer goes off, taste to judge how near the pasta is to being ready. I recommend that you hover by the stove so you don't miss that point. Don't be too hasty, though. Everyone is so keen to cook their pasta properly al dente that sometimes the pasta is actually not cooked enough. You want absolutely no chalkiness here. And linguine (or at least I find it so) tend not to run over into soggy overcookedness quite as quickly as other long pasta. This makes sense, of course, as the strands of "little tongues" are dense than the flat ribbon shapes.
- Anyway, as soon as the pasta looks ready, remove a cup of the cooking liquid, drain the pasta, and then, off the heat, toss it back in the pot or put it in an efficiently preheated bowl, throw in the butter, and stir and swirl about to make sure the butter's melted and the pasta covered by it all over. Each strand will be only mutely gleaming, as there's not much butter and quite a bit of pasta. If you want to add more, then do; good butter is the best flavoring, best texture, best mood enhancer there is.
- When you're satisfied the pasta's covered with its soft slip of butter, then stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry (only 2 tablespoons or so - you don't want a wet mess - and only after you think the sauce is incorporated). Sprinkle over the parsley and serve now, now, now.
BAKED LEMON-BASIL PASTA
I was a little unsure about the idea behind this pasta when my wife ordered something similar in a restaurant. But we both loved it and knew that we had to go home and try to replicate it. Here is what we came up with!
Provided by Brennan Cartwright
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
- Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
- To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
- Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 20 g, Cholesterol 49.4 mg, Fat 30.7 g, Fiber 1.6 g, Protein 11.5 g, SaturatedFat 13.2 g, Sodium 299.2 mg, Sugar 1.1 g
LINGUINE WITH HAM & SWISS CHEESE
My grandmother used to make this for parties and potlucks. It was loved by all back then, and it still is today. The classic combination of pasta, ham, cheese and a creamy sauce makes it irresistible. -Mary Savor, Woodburn, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions; drain. Meanwhile, in a large bowl, combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter. Add the pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 15-20 minutes longer.
Nutrition Facts : Calories 402 calories, Fat 23g fat (12g saturated fat), Cholesterol 68mg cholesterol, Sodium 797mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
LEMON LINGUINE
Ann Dockendorf of Clearwater, Minnesota coats pasta with a succulent blend of lemon and herbs, then sprinkles it with Parmesan cheese. "Serve it as a versatile side dish...or dress it up with cooked chicken or ham for a delicious entree," she writes.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss.
Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
LEMON LINGUINE WITH HAM
Try this tasty, tangy pasta dish, a perfect summer lunch or light supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Cook pasta following pack instructions, adding the peas for the final 2 mins of cooking.
- Drain the pasta well and return to the pan. Stir in the crème fraîche, lemon zest and juice, then season. Serve with the ham strips scattered over.
Nutrition Facts : Calories 572 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.68 milligram of sodium
LINGUINE WITH HAM
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cut the ham into thin strips, each about 2 inches long. There should be about 2 cups.
- Drop the tomatoes into boiling water and let stand 10 seconds. Drain. Peel and core tomatoes, cut crosswise in half, remove seeds and dice into 1/2-inch cubes. There should be about 2 cups.
- Slice mushrooms thin. There should be about 3 cups.
- If fresh peas are used, cook in boiling water to cover for 30 seconds or longer, depending on size and age. If frozen, put in sieve and run under hot water from faucet. Drain.
- Heat oil in skillet and add the mushrooms. Cook, stirring often, about 2 minutes.
- Add garlic, tomatoes and ham and stir to blend. Cook over high heat about 2 minutes. Add peas, salt and pepper and stir.
- Add cream and basil leaves. Bring to boil.
- Bring three quarts of water to boil and add salt to taste. Drop in pasta and cook until tender, 3 minutes or to desired doneness.
- Put egg in large, warm mixing bowl. Drain noodles and add to egg. Add hot sauce and toss. Serve with grated cheese.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 23 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 1712 milligrams, Sugar 5 grams, TransFat 0 grams
LINGUINE WITH MUSHROOMS & HAM
This is one of our favorite pasta dishes. I use honey ham from the deli and it really gives the dish good flavor. For reheating leftovers, add a little extra cream and simmer over medium low heat on stove.
Provided by SWEET-UMZ
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
- In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.
Nutrition Facts : Calories 626 calories, Carbohydrate 48.1 g, Cholesterol 145.8 mg, Fat 42.6 g, Fiber 2.9 g, Protein 15.6 g, SaturatedFat 24.6 g, Sodium 423.3 mg, Sugar 3.7 g
LEMON AND BASIL LINGUINE
So quick and easy to make. This is really simple but lovely and filling, the fragrances of the basil and the lemon go together so well and it really takes only ten minutes to make as you can grate the parmesan while the pasta is cooking. This recipe is from a newspaper recipe section.
Provided by koala girl
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put a large pan of water on to boil. When it is bubbling vigorously, salt it generously then add the linguine. Let it cook at a steady boil for about 8 minutes.
- Put the lemon juice, olive oil and grated parmesan in a warm bowl (warmed under a running tap and then dried) and beat briefly with a small whisk til thick and grainy. Tear up the basil and stir in with a grinding of black pepper.
- Drain the pasta and quickly toss in the lemon and parmesan 'sauce'.
Nutrition Facts : Calories 824.9, Fat 44.6, SaturatedFat 11.2, Cholesterol 33, Sodium 579.3, Carbohydrate 78.2, Fiber 3.3, Sugar 2.7, Protein 27.6
LINGUINE WITH GARLIC, HERBS AND LEMON
A simple pasta dish made with fresh ingredients. Herbs that work well with this dish are basil, tarragon, marjoram, oregano, parsley, dill, thyme, chives, cilantro, chervil and mint. I like to go heavy on the basil(about a cup) and then combine one or two other herbs.
Provided by rsarahl
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring 4 quarts of water to a boil in a large pot.
- Meanwhile, warm oil and garlic in a skillet over medium heat.
- Cook until the garlic is fragrant, being careful not to brown or burn.
- Remove the skillet from the heat and stir in the lemon zest and salt to taste.
- The water should be close to boiling.
- At this point, add salt and the linguine.
- Cook until pasta is al dente (follow the directions on the package since cooking times vary product to product).
- Reserve 1/2 cup of the pasta water in a small bowl.
- When pasta is cooked, drain and toss with garlic mixture, herbs and lemon juice.
- Add the reserved pasta water as needed to keep the pasta moist and a little saucy.
- Serve immediately.
More about "linguine with ham lemon and basil recipes"
LEMON-BASIL PASTA WITH HAM RECIPE - QUERICAVIDA.COM
From quericavida.com
RECIPE CRAB AND LEMON LINGUINE - RECIPES.CAMP
From recipes.camp
LINGUINE WITH HAM, LEMON AND BASIL - HEALTHPRO
From healthpro.ie
LEMON-BASIL SPAGHETTI - RASA MALAYSIA
From rasamalaysia.com
LEMON LINGUINE | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
LINGUINE WITH HAM, LEMON & BASIL - STUDENT RECIPES
From studentrecipes.com
CREAMY LINGUINE WITH HAM, LEMON & BASIL - SIDE DISH RECIPES
From fooddiez.com
LINGUINE WITH HAM, LEMON AND BASIL - THEBRAVEGYM.COM
From thebravegym.com
LEMON AND BASIL LINGUINE RECIPE - WEBETUTORIAL
From webetutorial.com
CREAMY LEMON PASTA WITH HAM AND PEAS | FOODIECRUSH.COM
From foodiecrush.com
30-MINUTE LEMON BASIL CHICKEN LINGUINE - CHEW OUT LOUD
From chewoutloud.com
CREAMY HAM LINGUINE - 5 INGREDIENT RECIPES
From dailydishrecipes.com
COOK THIS: LINGUINE WITH LEMON, BASIL, PECORINO AND MASCARPONE …
From nationalpost.com
LINGUINE WITH LEMON, BUTTER, AND BASIL - ERICA DE MANE
From ericademane.com
CREAMY LINGUINE WITH HAM, LEMON & BASIL - BBC GOOD FOOD …
From bbcgoodfoodme.com
CHICKEN AND BROCCOLI LINGUINE WITH LEMON BUTTER BASIL SAUCE
From bowlofdelicious.com
LINGUINE WITH CHILLI, LEMON AND BASIL RECIPE - BBC FOOD
From bbc.co.uk
LINGUINE WITH HAM, LEMON AND BASIL - VIRALKHABARNAMA.COM
From viralkhabarnama.com
QUICK AND EASY LEMON BASIL PASTA | JULIE BLANNER
From julieblanner.com
LINGUINE WITH HAM, ARTICHOKE AND LEMON SAUCE RECIPE | EAT YOUR …
From eatyourbooks.com
NIGELLA LAWSON’S LEMON LINGUINE IS THE CARBY, CREAMY, CHEESY …
From thekitchn.com
LINGUINE WITH HAM, LEMON AND BASIL - INFOSERTEC.SYSTEMS
From infosertec.systems
EASY PASTA WITH LEMON - PERFECT FOR MEAL PREP - GOOD CHEAP EATS
From goodcheapeats.com
PASTA WITH BROCCOLI, PARMESAN CHEESE, AND HAM RECIPE
From recipegoulash.cc
QUICK LEMON AND BASIL LINGUINE - PAULA DEEN
From pauladeen.com
LINGUINE WITH HAM, LEMON AND BASIL - LUANAMOURA.COM
From luanamoura.com
QUICK AND EASY HAM LEMON ORZO - OH SWEET BASIL | KITCHN
From thekitchn.com
LEMON LINGUINE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
LINGUINE WITH HAM, LEMON AND BASIL - PHCCGLOBAL.COM
TOP 45 PASTA WITH FRESH TOMATOES AND PINE NUTS-RECIPES
From hola2.heroinewarrior.com
HAM LINGUINE RECIPE - RECIPETIPS.COM
From recipetips.com
RANDOM RECIPE IDEA FOR DINNER | CREAMY-LINGUINE-WITH-HAM-LEMON …
From reciperoulette.tv
LINGUINE WITH HAM, LEMON AND BASIL - PHCCGLOBAL.COM
From phccglobal.com
SEAFOOD LINGUINE WITH LEMON AND BASIL SAUCE - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love