Pasta With Basil And Lemon Recipes

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CREAMY LEMON BASIL PASTA RECIPE



Creamy Lemon Basil Pasta Recipe image

This creamy lemon basil pasta is a fresh and tangy explosion of flavor. Perfect for a summer lunch or to bring summer into the dark winter months. This easy pasta dish has a creamy and luscious sauce, that tastes comforting yet still tasting fresh and summery. AND it takes under 10 minutes to make, with just 4 basic ingredients (plus salt and pepper). Serve it on its own or add shrimp or grilled chicken. Serve it as a side to your BBQ steak or add some white beans or some fresh summer tomato!

Provided by Claire | Sprinkle and Sprouts

Categories     Main

Time 10m

Number Of Ingredients 7

12 oz pasta
2 lemons
1 cup heavy cream
1 cup fresh basil leaves (a large handfull)
Salt and pepper
Basil (- for garnish)
Parmesan (- for garnish)

Steps:

  • Bring a large pan of water to the boil and then add a generous amount of salt.
  • Add the pasta and cook until al dente.
  • Reserve a cup of the pasta cooking water and then drain the pasta.
  • Zest the lemons into a small bowl and then squeeze the juice into a measuring cup.
  • When your pasta is about 3 minutes from being cooked pour the heavy cream into a pan. Add the lemon zest and season with salt and pepper.
  • Heat the cream over medium heat for about 2 minutes until it comes to a simmer.
  • Pour the cream mixture over the drained pasta, stir well then add the lemon juice. Stir to ensure the pasta is evenly coated and then cook over medium-low heat for a minute until everything is glossy and coated in the sauce.
  • Add a splash of the pasta cooking water to thin the sauce as needed.
  • Stir the basil through the pasta and serve.
  • Parmesan is optional but good!

Nutrition Facts : Calories 538 kcal, Carbohydrate 70 g, Protein 13 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 82 mg, Sodium 29 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

LEMON-BASIL PASTA



Lemon-Basil Pasta image

Protein-packed cannellini beans, lemon zest, and heady fresh basil fill this made-in-minutes pasta dish with fresh summer flavors. To store extra basil, snip a quarter-inch from its stems, stand it in a glass filled with about an inch of water, cover loosely with a plastic bag, and refrigerate.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 5

10 ounce dried linguine or desired pasta
1 19 ounce can white kidney (cannellini) beans, rinsed and drained
0.5 of a lemon
3 tablespoon olive oil
1 cup packed fresh basil leaves

Steps:

  • Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.
  • Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.
  • In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.
  • To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.

Nutrition Facts : Calories 452 kcal, Carbohydrate 75 g, Protein 18 g, SaturatedFat 1 g, Sodium 648 mg, Sugar 4 g, Fat 10 g, UnsaturatedFat 8 g

LEMON BASIL PASTA



Lemon Basil Pasta image

Light and refreshing Lemon Basil Pasta made with staple ingredients and topped with fresh strips of basil for amazing flavor.

Provided by Julie Blanner

Categories     Entree

Number Of Ingredients 7

3 tablespoons butter
1 teaspoon garlic
½ cup lemon juice
½ cup white wine
basil (fresh, sliced thin)
parmesan (freshly grated)
1 pound pasta

Steps:

  • Bring a pot of salty water to a boil. Prepare noodles al dente.
  • In a medium saucepan over medium heat, melt butter and add garlic. Reduce to medium low heat.
  • Add lemon juice and cooking wine, stir until warm.
  • Toss with drained pasta.
  • Top with parmesan and basil.

Nutrition Facts : Calories 352 kcal, Carbohydrate 59 g, Protein 10 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 56 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

PASTA WITH LEMON AND BASIL



Pasta With Lemon and Basil image

This recipe comes from Jamie Oliver by way of Blake Royer at Serious Eats. http://bit.ly/hM0LW9 You could add a touch of decadence with a little bit of marscapone cheese, if you liked. Long pasta shapes (spaghetti, linguine, fettucini, etc) are probably best for this sauce. Since the oil is barely cooked and a prime ingredient, use the best quality extra-virgin olive oil you can find.

Provided by DrGaellon

Categories     Lemon

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pasta
3 meyer lemons, zest of (or 2 regular lemons)
3 meyer lemons, juice of (or 2 regular lemons)
3/4 cup grated parmesan cheese
6 tablespoons extra-virgin olive oil
salt
fresh ground black pepper
1 small bunch basil, cut in chiffonade

Steps:

  • Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water before draining.
  • In a serving bowl, whisk together lemon zest, lemon juice, Parmesan cheese, olive oil, salt and pepper. It should form a loose emulsion.
  • Add pasta and basil to bowl and toss to combine. Add reserved pasta water, a tablespoon at a time, until the sauce has the consistency you desire. Serve with more grated Parmesan.

Nutrition Facts : Calories 690.7, Fat 27.4, SaturatedFat 6.4, Cholesterol 16.5, Sodium 294.3, Carbohydrate 88.4, Fiber 3.8, Sugar 4.1, Protein 22.2

LEMON SPAGHETTI



Lemon Spaghetti image

Provided by Giada De Laurentiis

Time 18m

Yield 6 servings

Number Of Ingredients 7

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

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.

PASTA WITH BASIL AND LEMON



Pasta with Basil And Lemon image

A great classy vegetarian pasta..very low in fat. The basil and lemon gives it such a wonderful blend of flavours, it is absolutely to die for. And so simple to make. A great quick whip up meal on its own.

Provided by KitchenManiac

Categories     One Dish Meal

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

350 g angel hair pasta
1/3 cup lemon juice
3 tablespoons fruity olive oil
1/2 cup finely grated fresh parmesan cheese
1 cup small fresh basil leaf
1/2 cup small olive
cracked black pepper
sea salt

Steps:

  • Cook pasta in rapidly boiling water, till it is al dente.
  • To make the sauce, place lemon juice and olive oil in a bowl and whisk till well combined.
  • Stir through parmesan, basil, olives, pepper and salt.
  • Drain pasta and return to warm saucepan.
  • Toss with the sauce.
  • SERVE IMMEDIATELY.

Nutrition Facts : Calories 495.3, Fat 16.9, SaturatedFat 4, Cholesterol 11, Sodium 342.8, Carbohydrate 69.1, Fiber 3.8, Sugar 2.2, Protein 16.7

PASTA WITH CHERRY TOMATOES, BASIL, LEMON, AND CLAMS



Pasta with Cherry Tomatoes, Basil, Lemon, and Clams image

Provided by Inez Holderness

Categories     Pasta     Tomato     Quick & Easy     Parmesan     Lemon     Basil     Clam     Summer     Bon Appétit     Brooklyn     New York

Yield Makes 4 servings

Number Of Ingredients 9

12 ounces spaghettini
1/4 cup olive oil
3 large garlic cloves, chopped
1 pound cherry tomatoes, halved
3 6-ounce cans chopped clams, drained, juices reserved
1/2 cup thinly sliced fresh basil
1 cup grated Parmesan cheese
1/4 cup fresh lemon juice
Additional grated Parmesan cheese (optional)

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.
  • Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired.

BAKED LEMON-BASIL PASTA



Baked Lemon-Basil Pasta image

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

3 cups bow tie pasta
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 teaspoon lemon pepper
¼ cup margarine
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup white wine
2 cups sour cream
1 tablespoon chopped fresh basil
1 lemon, zested and juiced
¼ cup grated Parmesan cheese
¼ cup grated mozzarella cheese
1 tablespoon chopped fresh parsley
½ cup torn fresh spinach

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

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