Pasta With Lemon Pepper And Parmigiano Recipes

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PASTA WITH LEMON, PEPPER AND PARMIGIANO



Pasta With Lemon, Pepper and Parmigiano image

Make and share this Pasta With Lemon, Pepper and Parmigiano recipe from Food.com.

Provided by Boomette

Categories     Lemon

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

375 g extra large egg noodles or 375 g fettuccine pasta
1/3 cup olive oil
1/3 cup chicken stock, warm
1/2 lemon, juice of
1 cup parmigiano-reggiano cheese, grated
1 tablespoon black pepper, crushed
salt
fresh parsley (optional)

Steps:

  • In a big casserole, cook pasta in boiling salted water until al dente. Drain. Put pasta in a bowl.
  • Add olive oil, chicken stock, lemon juice, parmigiano and pepper. Add salt if needed. Mix well.
  • Serve immediately and sprinkle with parsley. Delicious with veal.

CREAMY MUSHROOM PASTA



Creamy mushroom pasta image

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

Steps:

  • Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
  • Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
  • Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
  • Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

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