Pasta With Lemon Sage Mushrooms Recipes
LEMON SPAGHETTI
Provided by Giada De Laurentiis
Time 18m
Yield 6 servings
Number Of Ingredients 7
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 LEMON & SAGE MUSHROOMS
Make and share this Pasta With Lemon & Sage Mushrooms recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta according to pack instructions.
- Soften the mushrooms in the butter, add the garlic, cook for a few minutes then stir in the sage and lemon juice.
- Drain the pasta, reserving 1 tbsp of cooking liquid, then toss everything (including cooking liquid) together and season with salt and pepper.
Nutrition Facts : Calories 404, Fat 13.1, SaturatedFat 7.6, Cholesterol 30.5, Sodium 92.8, Carbohydrate 63.2, Fiber 6, Sugar 3.2, Protein 13.7
CREAMY LEMON-MUSHROOM PASTA
This is a lovely creamy, but light, pasta dish. The lemon flavor adds a wonderful bright note to the rich sauce and earthy mushrooms. This is a great meatless entrée or side pasta dish - or add some grilled salmon, shrimp, or chicken if you'd like!
Provided by Rebekah Rose Hills
Categories Vegetarian Pasta Main Dishes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
- Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
- Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
- Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 39.6 g, Cholesterol 95 mg, Fat 32.2 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 17.2 g, Sodium 267.5 mg, Sugar 3 g
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA WITH MUSHROOMS, SAGE, AND ROSEMARY
Make and share this Pasta With Mushrooms, Sage, and Rosemary recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Begin heating a large pot fill with water for the pasta.
- In a large nonstick skillet over medium heat, heat 1 tablespoon oil.
- Add in the onion; stir/saute for 5 minutes until tender.
- Add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices.
- Add in the garlic; continue to stir/saute until the liquid has evaporated.
- Add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed.
- Add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside.
- When the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta.
- Stir to make sure the pasta doesn't stick to the bottom of the pan.
- Cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta.
- Toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl.
- Sprinkle on the cheese and serve.
Nutrition Facts : Calories 495.8, Fat 10.7, SaturatedFat 2.5, Cholesterol 6.2, Sodium 336.5, Carbohydrate 77.9, Fiber 5.6, Sugar 8.2, Protein 18.6
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