SPAGHETTI WITH LEMON & OLIVES
A quick and simple summer pasta dish
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Put a large pan of water on to the boil for the pasta. Meanwhile, put the oil and nuts in a small pan and warm over a low heat. Crush the garlic into the pan and sprinkle in the chilli. Continue warming until the nuts are lightly toasted, checking to make sure the garlic doesn't burn.
- Finely grate the zest from both lemons then cut one in half and squeeze out the juice. Roughly chop the parsley. Once the pasta water is boiling, add a generous amount of salt and the spaghetti and cook, according to packet instructions.
- Drain the spaghetti and tip into a serving bowl. Pour over the garlicky oil and toss well with the lemon zest and juice, parsley, olives, Parmesan and plenty of salt and pepper. Add more lemon juice to taste - it should be fresh but not overly lemony. Serve with extra Parmesan.
Nutrition Facts : Calories 573 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium
PASTA WITH LEMON OLIVE OIL
Make and share this Pasta With Lemon Olive Oil recipe from Food.com.
Provided by Annacia
Categories < 30 Mins
Time 22m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, Extra Virgin Olive Oil, garlic cloves, Kalamata olives and cherry tomatoes.
- Cook pasta and reserve 1/4 cup (60mL) pasta water.
- Drain and toss pasta with olive oil mixture and reserved pasta water.
- Toss with basil and Parmesan cheese, season with salt and pepper.
- Garnish with extra Parmesan cheese if desired.
LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON
Provided by Giada De Laurentiis
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
- In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
- Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.
TOASTED ORZO WITH OLIVES AND LEMON
Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
- Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.
PAPPARDELLE PASTA WITH OLIVES, THYME, AND LEMON
The sauce for this pasta dish, designed by chef George Germon of Al Forno restaurant in Providence, Rhode Island, takes only a few minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add salt and pappardelle, and cook until pasta is al dente, following label directions. Drain in a colander, reserving 1 cup cooking water.
- While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in the bowl of a food processor fitted with the steel blade. Pulse until a chunky puree forms. Transfer to a warm serving bowl large enough to accommodate cooked pasta.
- Add pasta, and toss to combine. Add 1/4 cup cooking water, and toss to combine. Add more water if necessary; pappardelle has a tendency to absorb liquid quickly, so more water may be needed. The sauce should cling to ribbons of pasta but should not be dry. Serve immediately.
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FRESH TOMATO PASTA WITH LEMON AND OLIVES - TWO KOOKS …
From twokooksinthekitchen.com
4.9/5 (15)Total Time 22 minsCategory Main CourseCalories 536 per serving
- PREPARE TOMATO-OLIVE MIXTURE: Cut tomatoes into chunks and place in a medium bowl. Add olives, basil, lemon zest and cheese.
- MAKE MARINADE: In a small bowl, whisk vigorously olive oil, lemon juice, capers, garlic, chili flakes and salt. Add this marinade to the tomato-olive mixture. Set the mixture aside to marinate at room temperature while you boil the pasta.
- MAKE PASTA: Put pasta into well-salted boiling water and cook as per package directions until al dente (with a slight firmness). Drain (do not rinse), reserving 1/4 cup of pasta liquid if needed.
- ASSEMBLE AND SERVE: Put pasta and tomato mixture into the pot (not over the heat). Mix together, adding some of the pasta liquid - if needed - for a smooth consistency. Drizzle with a touch of olive oil. Adjust seasonings. Pour into a large shallow bowl and serve with a green salad and some crusty bread or slices of cured meats if desired.
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