LEMON PASTA WITH SPINACH
Super simple pasta! Sometimes simple is best and it doesn't get a whole lot easier than this Lemon Pasta with Spinach. On the table under half an hour and makes for the perfect spring time dinner or even lunch.
Provided by Julia Pinney
Categories Lunch Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a large deep sided skillet set over medium heat, add the olive oil, garlic, chili and bay leaf. Give a good stir for about a minute until the garlic is fragrant.
- Add the onions and cook, stirring occasionally, for about 5 minutes.
- In a large pot of boiling water, add spaghetti and cook to instructions on the pack. When cooked, remove and drain. Reserve about 1 cup/240 ml of pasta water.
- Increase heat to high, add the vegetable stock and bring to a simmer. Allow it to reduce about 3 minutes. Pour in the cooking cream and stir well and bring back to a gentle simmer.
- Pour in the lemon juice and then the spaghetti. Give a really good stir around.
- Add in a cup/240 ml of pasta water, the butter, cheese, lemon zest, the fresh spinach, parsley, salt and pepper. and give a really good stir.
- Serve immediately. Can garnish with extra parmesan and parsley if desired.
Nutrition Facts : ServingSize 1 serving, Calories 648 kcal, Carbohydrate 48 g, Protein 19 g, Fat 43 g, SaturatedFat 23 g, Cholesterol 119 mg, Sodium 985 mg, Fiber 2 g, Sugar 3 g
LEMON RICOTTA PASTA & SPINACH
This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
Provided by Katia
Categories pasta
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
- In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
- Stir until well combined, taste and make sure you're happy with the seasoning.
- In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
- After 1 minute, drain and return pasta and spinach to the same pot.
- Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
- Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!
Nutrition Facts : Calories 538 kcal, Carbohydrate 64 g, Protein 26 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 314 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
QUICK AND EASY LEMON SPINACH PASTA
Quick, easy and delicious, this pasta is one-pan easy , uses a no-cook sauce and ready in the time it takes to cook the pasta!
Provided by Jennifer
Categories Pasta
Time 20m
Number Of Ingredients 10
Steps:
- Fill large pot with water and add the whole lemon to the water. Remove zest from about 1/2 of the whole lemon and set the zest aside for the sauce. Add zested whole lemon to the water and bring the water with the lemon to a boil over high heat. Once boiling remove lemon and set aside to cool. Add salt to your water, then add pasta and cook to al dente according to package directions.
- Meanwhile, stir together the sauce ingredients in a small bowl. Prepare your spinach and set aside. When lemon is cool enough to handle, cut in half and juice. Pour juice through a strainer in to a small bowl, to remove seeds and pulp. Set aside.
- When pasta is cooked, before draining, remove 1 cup of the pasta water and set aside. Drain pasta well and return to the pot. Add sauce mixture and spinach to the pot with the hot pasta and with tongs, toss well until the spinach is wilted and sauce is coating the pasta. Drizzle with reserved lemon juice and toss well. If pasta seems tight (clumpy/sticking together), add a bit of your reserved pasta water to the pasta and toss to loosen it up. Season with salt and freshly ground pepper, to taste. Serve with additional freshly grated Parmesan and more freshly ground pepper.
Nutrition Facts : Calories 179 kcal, Carbohydrate 3 g, Fat 14 g, SaturatedFat 9 g, Sodium 443 mg, Fiber 1 g, Sugar 1 g, Protein 10 g, Cholesterol 37 mg, ServingSize 1 serving
LEMON PASTA WITH SPINACH
Healthy spinach, garlic and lemon combine to coat angel hair pasta for a lovely side that'll freshen any meal. -Charlene Anderson, Bonney Lake, Washington
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, saute garlic in butter until tender. Add the spinach, lemon juice and zest, salt and pepper; cook 2-3 minutes longer or until spinach is wilted., Drain pasta. Add to skillet; toss to coat.
Nutrition Facts : Calories 184 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 249mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
PASTA WITH SPINACH AND PRESERVED LEMON
This appeared in Bon Appetit August 2013 as Strozzapreti with...... Make you own pasta and it will be great. However, don't let that stop you.....use any pasta you like.
Provided by Ambervim
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and 25% of the butter in a large skillet over medium heat until butter is foaming.
- Add garlic and ¼ teaspoons red pepper flakes; cook, stirring often, until fragrant, about 1 minute.
- Add panko and cook, stirring often, until panko is golden brown, about 2 minutes.
- Mix in lemon zest and transfer panko to a paper towel-lined plate; season with salt and pepper. Let cool; set aside. Wipe out skillet.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain.
- Meanwhile, heat remaining 6 tablespoons butter in same skillet over medium heat. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes.
- Add half of the spinach; cook, tossing, until wilted, about 1 minute.
- Add pasta to skillet and toss to coat.
- Add lemon juice, preserved lemon peel, and remaining ¼ teaspoons red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired.
- Add remaining spinach and toss until slightly wilted, about 1 minute.
- Serve pasta topped with reserved panko.
Nutrition Facts : Calories 603.7, Fat 33.1, SaturatedFat 16.1, Cholesterol 123.2, Sodium 420.9, Carbohydrate 63.7, Fiber 2.3, Sugar 1.6, Protein 14.3
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