Pasta With Lemon Sauce Recipes

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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.

LEMON GARLIC PASTA



Lemon Garlic Pasta image

Make and share this Lemon Garlic Pasta recipe from Food.com.

Provided by Denise in NH

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

3 tablespoons minced garlic (I use the garlic in the jar)
1/2 cup extra virgin olive oil
6 tablespoons lemon juice
4 teaspoons chicken flavor instant bouillon
1/2 teaspoon pepper (fresh ground is best)
1 lb spaghetti or 1 lb angel hair pasta, cooked to package directions
1/2 cup freshly shredded parmesan cheese
1/4 cup parsley

Steps:

  • In large skillet, cook garlic in olive oil until golden.
  • Add lemon juice, bouillon and pepper.
  • Cook and stir until bouillon dissolves.
  • In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.

Nutrition Facts : Calories 368.6, Fat 16.4, SaturatedFat 3.1, Cholesterol 5.6, Sodium 339.7, Carbohydrate 45, Fiber 2, Sugar 2.1, Protein 10.3

LEMON PASTA SAUCE



Lemon Pasta Sauce image

It's creamy and it's wonderful and it's lemon and lime. Serve with cubed cooked meat or veggies, if desired.

Provided by MARBALET

Categories     Side Dish

Yield 5

Number Of Ingredients 7

4 tablespoons butter
1 cup heavy whipping cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon grated lime zest
1 cup beef broth
10 ounces uncooked pasta

Steps:

  • In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 32.7 g, Cholesterol 130.5 mg, Fat 28.2 g, Fiber 2.3 g, Protein 8 g, SaturatedFat 17 g, Sodium 256 mg, Sugar 0.2 g

SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE



Spaghetti al Limone: Spaghetti with Lemon Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound/457 g spaghetti
1 clove garlic, for rubbing
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons/74 ml extra-virgin olive oil
Salt
1 cup/235 ml finely grated Parmigiano cheese, plus extra for sprinkling
Bunch fresh flat-leaf parsley, leaves picked and chopped

Steps:

  • Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.
  • Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
  • When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.

PEPPERONI PASTA WITH LEMON AND GARLIC



Pepperoni Pasta With Lemon and Garlic image

Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite. Here, they're the foundation of a hearty pasta sauce that's supremely satisfying and fast enough for a weeknight. Lemon, garlic and fennel seeds round out the flavors, and fresh herbs lend brightness. Taste the pepperoni before adding the optional red-pepper flakes. Depending on the brand of sausage, you might not need the extra kick. And if you don't have pepperoni on hand, any kind of salami will work.

Provided by Melissa Clark

Categories     weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Salt
1 pound medium pasta shells or orecchiette
1 tablespoon extra-virgin olive oil, plus more as needed
6 ounces pepperoni, thinly sliced, then coarsely chopped (about 2 cups)
3 garlic cloves, thinly sliced
1 teaspoon fennel seeds, cracked with a mortar and pestle or the side of a chef's knife
Pinch of red-pepper flakes (optional)
1 tablespoon tomato paste
1 small lemon, zested (if your lemon is very large, just zest half of it)
3/4 cup torn fresh basil or parsley leaves and tender stems, plus more for garnish
Grated Parmesan, for serving (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
  • If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
  • Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
  • Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

LINGUINE WITH LEMON SAUCE



Linguine With Lemon Sauce image

The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.

Provided by Pierre Franey

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side

Steps:

  • Bring a pot of salted water to boil.
  • Heat the butter in a skillet and add the lemon zest.
  • Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
  • Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 108 milligrams, Sugar 2 grams, TransFat 0 grams

LEMON BUTTER PASTA SAUCE



Lemon Butter Pasta Sauce image

Make and share this Lemon Butter Pasta Sauce recipe from Food.com.

Provided by Chesska

Categories     Low Protein

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 garlic cloves, thinly sliced
5 tablespoons butter (NOT margarine)
1 lemon
lemon zest

Steps:

  • Put a skillet over medium heat. Drop in the butter, zest, lemon juice and garlic.
  • Melt, blend and stir all the ingredients together.
  • Toss with pasta and serve with chicken, veggies or just top with poppy seeds.

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