Pasta With Broccolini Pancetta And Lemon Cream Sauce Recipes

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CREAMY LEMON BROCCOLI PASTA



Creamy lemon broccoli pasta image

Creamy lemon broccoli pasta is a great vegetarian recipe for easy weeknight dinners or simple workplace lunches. Roasted broccoli adds flavor and texture to this family favorite.

Provided by Alida Ryder

Categories     Dinner

Time 1h10m

Number Of Ingredients 16

500g/1lb broccoli florets, trimmed
2 tbsp olive oil
½ tsp chili flakes
pinch of salt
pinch of pepper
juice of ½ lemon
2 tbsp olive oil
1 red onion, minced
2 garlic cloves, minced
1 cup cream (heavy/whipping)
juice of ½ lemon
salt, to taste
pepper, to aste
500g/1lb pasta, cooked
½ cup pasta cooking water
½ cup Parmesan cheese, grated

Steps:

  • Pre-heat the oven to 220ºc/430ºf.
  • Place the broccoli in a roasting tray and season with the oil, chilli flakes, salt, pepper and lemon juice. Toss to coat and place in the oven to roast for 30 minutes.
  • To make the sauce, saute the onion and garlic in a the olive oil until soft and translucent.
  • Add the cream, salt, pepper and lemon juice and allow to simmer until slightly thickened.
  • Add the broccoli and pasta to the sauce along with the Parmesan cheese and the pasta cooking water then stir over low heat until the sauce is thick and the pasta is creamy and glossy.
  • Serve with a little extra Parmesan.

Nutrition Facts : Calories 345 kcal, Carbohydrate 56 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 42 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

LINGUINE WITH LEMON-CREAM SAUCE



Linguine with Lemon-Cream Sauce image

This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

Coarse salt and ground pepper
1 pound linguine
1 teaspoon extra-virgin olive oil
2 shallots, minced
1 cup heavy cream
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

Nutrition Facts : Calories 640 g, Fat 24 g, Fiber 3 g, Protein 17 g

BROCCOLINI WITH CREAMY LEMON SAUCE



Broccolini With Creamy Lemon Sauce image

A broccoli recipe for those who thought they hated broccoli. Brocconlini is sweeter and milder tasting than mature broccoli. Found this jewel of a recipe in my March 2003 Better Homes and Garden magazine. Fresh asparagus, pea pods or romanesco would make excellent substitutes for the broccolini. Mascarpone is available at Trader Joe's and well-stocked grocery stores.

Provided by COOKGIRl

Categories     Vegetable

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb Broccolini ("baby broccoli")
2 ounces mascarpone cheese
2 tablespoons sour cream
2 tablespoons milk
1 teaspoon snipped fresh marjoram (original recipe called for thyme)
1/2 teaspoon lemon peel, finely minced
2 teaspoons fresh lemon juice
salt
pepper

Steps:

  • Bring a large pot of salted water to boiling. Cook the broccolini until crisp-tender, approximately 5-7 minutes. (For asparagus: 3-5 minutes; pea pods: 2-4 minutes; romanesco: 7-8 minutes.).
  • Drain well.
  • To make the lemon sauce, in a small bowl combine the mascarpone cheese, sour cream, milk, marjoram, lemon peel and lemon juice. Season to taste with salt and pepper.
  • Transfer the cooked broccolini to a serving platter. Spoon the lemon sauce over the vegetables. Garnish with a marjoram sprig.
  • Serve warm.

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