Pasta Al Limone Recipes

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PASTA AL LIMONE



Pasta al Limone image

Pasta al limone is a simple, sublime classic Italian recipe made with just pasta noodles, lemon, Parmesan, butter, and black pepper. Fast, easy and perfect!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 15m

Number Of Ingredients 7

8 ounces dried whole wheat spaghetti or similar long noodles (such as fettuccine)
3 tablespoons butter
2 cloves garlic (minced)
1 medium lemon (plus additional for serving)
1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces, plus additional for serving)
Kosher salt
Freshly ground black pepper

Steps:

  • Bring a medium pot of salted water to a boil-use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
  • When the pasta is nearly done cooking, melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn't burn.
  • IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles-it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn't become watery).
  • Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 4), Calories 337 kcal, Carbohydrate 46 g, Protein 14 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 34 mg, Fiber 1 g, Sugar 1 g

SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE



Spaghetti al Limone: Spaghetti with Lemon Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound/457 g spaghetti
1 clove garlic, for rubbing
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons/74 ml extra-virgin olive oil
Salt
1 cup/235 ml finely grated Parmigiano cheese, plus extra for sprinkling
Bunch fresh flat-leaf parsley, leaves picked and chopped

Steps:

  • Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.
  • Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
  • When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.

MARCELLA HAZAN'S "PASTA AL LIMONE"



Marcella Hazan's

A deceptively simple, classic Mediterranean recipe from one of my fave chefs. Even better if you make fresh pasta, but dried pasta is super,too.

Provided by oaklandish

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup heavy cream
4 tablespoons butter
2 lemons, zest of, finely chopped, No Pith, just the yellow part
2 tablespoons lemon juice
1/2 cup freshly grated parmesan cheese, plus more for the table

Steps:

  • In a large skillet, bring the cream and butter to a boil over medium-high heat.
  • Add the lemon juice and the zest and reduce the volume by almost half.
  • Remove from heat.
  • Have your cooked and drained pasta (I like fettucine for this one -- ) ready to go.
  • Add the pasta to your skillet with the sauce and toss to coat over medium heat.
  • Add the cheese and toss for a few more seconds.
  • Serve with additional cheese.
  • Note: Marcella calls for the zest of 4 (!) lemons, but I thought it a bit over the top -- just me.

SPAGHETTI AL LIMONE



Spaghetti al Limone image

A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Pasta     Lemon     Butter     Parmesan     Vegetarian     Peanut Free     Soy Free     Tree Nut Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 7

1 lemon
12 oz. spaghetti or other long pasta
Kosher salt
¾ cup heavy cream
6 Tbsp. unsalted butter
3 oz. Parmesan, finely grated (about ¾ cup)
Freshly ground black pepper

Steps:

  • Using a vegetable peeler, remove two (2"-long) strips of lemon zest. Thinly slice each strip lengthwise into strands; set aside for serving. Finely grate remaining zest into a large Dutch oven or other heavy pot. Cut lemon in half and squeeze juice into a small bowl to yield 2 Tbsp.; set aside.
  • Add cream to pot and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy. Remove from heat; cover to keep warm.
  • Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
  • Scoop out ¾ cup pasta cooking liquid and add to cream sauce. Return sauce to medium heat. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy, about 3 minutes. If sauce looks tight, add 1-2 Tbsp. more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) Stir in reserved lemon juice; season with salt.
  • Divide pasta among bowls. Season with pepper and top with reserved lemon zest strands.

SPAGHETTI AL LIMONE WITH SHRIMP



Spaghetti al Limone With Shrimp image

There are many interpretations of the classic Italian pasta dish, spaghetti al limone, or spaghetti with lemon. Some call for an Alfredo-like sauce made with heavy cream, butter and Parmesan, while others rely on just olive oil, lemon juice, Parmesan and starchy pasta water. This particular recipe, which adds sautéed shrimp, white wine and fresh tarragon to the mix, leans toward the simpler preparation. Without the addition of heavy cream, the sauce has a brighter lemon flavor, which works beautifully with the delicate brininess of the shrimp. Tarragon adds a fragrant note and a bit of complexity to an otherwise fairly straightforward dish. Finally, if there were a time to spring for freshly grated Parmigiano-Reggiano, this would be it. In an uncomplicated recipe like this one, the quality of each ingredient is paramount.

Provided by Lidey Heuck

Categories     pastas, seafood, main course, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
1 pound spaghetti
1 pound large shrimp (18 to 20 count), peeled and deveined, tails on or off
1/4 cup olive oil
2 lemons, zested (about 1 1/2 packed tablespoons), plus 3 tablespoons lemon juice
1 tablespoon chopped fresh tarragon, plus more for serving
1/2 cup dry white wine
3 tablespoons cold unsalted butter, diced
3/4 cup freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
  • While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
  • Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
  • Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
  • Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
  • Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
  • Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

SPAGHETTI AL LIMONE



Spaghetti al Limone image

This creamy yet bright lemon pasta, from the cookbook author Marlena Spieler, is simple, elegant and destined to become one of your favorite weeknight dishes. First, combine white wine with the zest of a lemon and reduce until syrupy. Add a generous amount of cream and allow to simmer until it thickens slightly. Toss the pasta with the sauce, a bit of pasta water and Parmesan cheese and stir to coat, adding pasta water if the sauce isn't coming together. Top with extra Parm if you so desire (we always do). If you need a bit more heft, consider topping the noodles with sautéed fish, shrimp or chicken.

Provided by The New York Times

Categories     pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 lemon
1 1/2 cups dry white wine
3/4 to 1½ cups heavy cream, to taste
1 pound spaghetti
3 tablespoons butter, in pieces
3 1/2 to 4 ounces Parmesan cheese, freshly grated
1 to 2 tablespoons extra virgin olive oil, to taste
Sea salt and fresh black pepper, to taste.

Steps:

  • Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1/4 cup, about 10 minutes.
  • Remove from heat and pour in about 1/4 cup of cream. Stir, then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat.
  • Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente; reserve 1/2 cup cooking water and drain.
  • Return hot pasta pot to stove. Pour in cream, butter and lemon juice, stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
  • Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper.

Nutrition Facts : @context http, Calories 635, UnsaturatedFat 12 grams, Carbohydrate 61 grams, Fat 31 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 18 grams, Sodium 501 milligrams, Sugar 4 grams, TransFat 0 grams

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From lizzieskitchenmemoirs.com


PASTA AL LIMONE | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
When brandy has evaporated, add cream and lemon juice; stirring for two minutes or until it comes to a boil. Season with salt and pepper and remove from heat. Place fresh pasta into boiling water; cook according to package directions or until desired doneness. Drain. Add pasta to lemon sauce in pan; toss gently to coat.
From dairyfarmersofcanada.ca


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