PAPPARDELLE WITH LEMON, BABY ARTICHOKES, AND ASPARAGUS
I found this in Cooking Light in an article about fresh spring vegetables. This one uses two of those, baby artichokes and asparagus. Baby artichokes are tiny artichokes (usually no bigger than a large egg) that are completely edible (except the stem). For proper-sized baby artichokes, only the outer-most layer of leaves needs to be pulled off. If your artichokes are bigger than egg-sized, it is a good idea to remove the leaves until you get to the heart to avoid any bitterness. Pappardelle is a very wide ribbon pasta. If you can't find it, use the widest ribbon pasta you can find (usually fettuccine). And if you are like me and usually forget to reserve pasta water, a little chicken broth or even the soaking water from the artichokes can be used. Vegan without cheese or with a substitute.
Provided by ksduffster
Categories Lemon
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.
- Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1/2 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water.
- Heat 1 tablespoon oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a large bowl.
- Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender. Add asparagus, parsley, and rind to artichokes; toss well. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well. Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.
Nutrition Facts : Calories 541.5, Fat 12.9, SaturatedFat 4.2, Cholesterol 12, Sodium 853.7, Carbohydrate 87.9, Fiber 24.3, Sugar 2.3, Protein 28.2
PAPPARDELLE WITH ASPARAGUS AND LEMON
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
PAPPARDELLE WITH ARTICHOKES AND SUN-DRIED TOMATOES
Make and share this Pappardelle With Artichokes and Sun-Dried Tomatoes recipe from Food.com.
Provided by Rita1652
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pan.
- Add onions and saute for 5 minutes. Add Garlic and saute 2 minutes.
- Add tomatoes, artichokes and cayenne.
- De glaze pan with wine and reduce by 1/2.
- Sprinkle flour over onion mixture and stir to blend well.
- Pour in stock and bring to a boil and cook 5 minutes.
- Toss pasta into pan mix all ingredients together. Add pasta water if needed.
- Plate and top with pine nuts, cheese and parsley.
PASTA ALFREDO WITH LEMON AND ASPARAGUS
This simple one-pot pasta features fresh asparagus and is as lovely to look at as it is delicious to eat. Serve smaller portions of this creamy pasta as a first course, or make it a luxurious main dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.
- In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.
- Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.
PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON
Steps:
- Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
- Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
- In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
- Serve pasta garnished with reserved asparagus tips and remaining salmon.
More about "pappardelle with lemon baby artichokes and asparagus recipes"
PAPPARDELLE & LEMON, BABY ARTICHOKES, & ASPARAGUS …
From myrecipes.com
4/5 (6)Calories 411 per servingServings 6
BABY ARTICHOKES, FAVAS, AND ARUGULA WITH MARINATED CRESCENZA …
From foodnetwork.com
Author Traci Des JardinsSteps 8Difficulty Intermediate
PAPPARDELLE WITH LEMON AND ASPARAGUS - CSMONITOR.COM
From csmonitor.com
RECIPES | PAPPARDELLE WITH LEMON, ASPARAGUS AND PARMESAN …
From in.pinterest.com
PAPPARDELLE WITH ARTICHOKES AND SHRIMP - HONEST COOKING
From honestcooking.com
PAPPARDELLE WITH LEMON, BABY ARTICHOKES, AND ASPARAGUS RECIPE
From eatyourbooks.com
PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED …
From cdkitchen.com
PAPPARDELLE WITH SHRIMP AND ASPARAGUS RECIPE | REAL SIMPLE
From realsimple.com
PAPPARDELLE WITH LEMON, ASPARAGUS AND PARMESAN WITH SOFT EGGS …
From surlatable.com
FRESH SUMMER PASTA RECIPE: LEMON PEPPER PAPPARDELLE WITH …
From huffpost.com
PAPPARDELLE WITH LEMON GREMOLATA AND ASPARAGUS RECIPE
From myrecipes.com
PAPPARDELLE WITH LEMON, ARTICHOKE, AND ASPARAGUS - NANCY'S RECIPES
From nancysrecipes.weebly.com
PAPPARDELLE WITH LEMON, BABY ARTICHOKES, AND ASPARAGUS RECIPE
From eatyourbooks.com
SPAGHETTI AL LIMONE WITH ASPARAGUS RECIPE | BON APPéTIT
From bonappetit.com
PAPPARDELLE WITH LEMON, ASPARAGUS AND PARMESAN WITH SOFT EGGS
From everybodylovesitalian.com
LINGUINE WITH ARTICHOKES, ASPARAGUS AND LEMON-MINT RICOTTA ...
From rachaelrayshow.com
LEMON PARMESAN PAPPARDELLE WITH ARUGULA AND CHILLI
From simply-delicious-food.com
PAPPARDELLE WITH ASPARAGUS, MUSHROOM, AND RICOTTA RECIPE
From cookingwithruthie.com
ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON-OREGANO …
From bonappetit.com
PAPPARDELLE WITH LEMON, BABY ARTICHOKES AND ASPARAGUS | RECIPES ...
From feastmagazine.com
PAPPARDELLE 'CARBONARA' WITH ASPARAGUS AND HERBS RECIPE
From today.com
RECIPE OF THE DAY: PAPPARDELLE WITH LEMON GREMOLATA AND …
From health.com
PAPPARDELLE WITH ASPARAGUS AND CREAM | WILLIAMS SONOMA
From williams-sonoma.com
JULY 13, 2010: PAPPARDELLE WITH BABY ASPARAGUS, SHITAKE AND
From ctvnews.ca
10 BEST LEMON PEPPER PAPPARDELLE PASTA RECIPES - YUMMLY
From yummly.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
PAPPARDELLE WITH ASPARAGUS AND LEMON - BIGOVEN.COM
From bigoven.com
PAPPARDELLE & ASPARAGUS, BEANS & PEA PURéE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SIMPLY SAUTEED BABY ARTICHOKES WITH LEMON & GARLIC
From cleananddelicious.com
SHAVED BABY ARTICHOKES WITH LEMON, ARUGULA, AND PARMIGIANO
From finecooking.com
PAPPARDELLE PASTA WITH PANCETTA, PEAS, AND ASPARAGUS
From organicauthority.com
RECIPE: PAPPARDELLE WITH ARTICHOKES | FINANCIAL TIMES
From ft.com
SPRING ASPARAGUS PASTA RECIPE - HOW TO MAKE SPRING ASPARAGUS …
From delish.com
HERB-AND-LEMON-POACHED BABY ARTICHOKES RECIPE - FOOD & WINE
From foodandwine.com
10 BEST PAPPARDELLE PASTA RECIPES | YUMMLY
From yummly.com
ROASTED ASPARAGUS WITH LEMON - A COUPLE COOKS
From acouplecooks.com
PAPPARDELLE WITH LEMON GREMOLATA AND ASPARAGUS
From bigoven.com
PARPADELLE WITH BABY ASPARAGUS, SHITAKE MUSHROOMS AND
From cookingchanneltv.com
PAPPARDELLE WITH ASPARAGUS, MUSHROOM, AND RICOTTA - HOW DOES …
From howdoesshe.com
PAPPARDELLE WITH LEMON, BABY ARTICHOKES AND ASPARAGUS | MAIN …
From mastercook.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