LEMON SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.
- Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.
- When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.
- Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.
- Top the plates of pasta or platter with remaining cheese, parsley and basil.
LEMON-PEPPER CAPELLINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place water on to boil for pasta.
- In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
- Salt water when it boils then cook capellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
RACHAEL RAY'S LEMON-BASIL PASTA
In her cookbook Express Lane Meals, Rachael Ray originally had this pasta paired with fillets of sole. Thinking it would be good just as a pasta dish, I posted this for safekeeping. I made a few very minor adjustments to make it a bit healthier. Enjoy.
Provided by bricookie55
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place a large pot of water on the stove to boil , for cooking the pasta. Add salt once water is boiling, then the pasta, and cook according to package directions. Note: you will need to use a ladleful (probably 1/4 to 1/2 cup) of the starchy pasta water to make the sauce, so gather that 1/4 to 1/2 cup before draining the water.
- While pasta cooks, zest the lemon. Heat the oil in a deep skillet over medium-low heat. Add lemon zest and garlic to oil. Sweat the garlic for two minutes, then add wine.
- Reduce the wine for 30 seconds, then add the reserved ladle of pasta water and the juice of the lemon. Reduce 30 more seconds. Turn the heat off.
- Drain pasta and then transfer it to the skillet with the garlic-lemon-wine sauce. Add in the basil; toss pasta for a minute to absorb flavors. Season pasta with salt and pepper.
Nutrition Facts : Calories 487.5, Fat 5.2, SaturatedFat 0.8, Sodium 8.3, Carbohydrate 88.4, Fiber 4.2, Sugar 2.6, Protein 15.4
FILLETS OF SOLE FRANCESE AND LEMON-BASIL PASTA
Steps:
- Place a large pot of water on to boil for the pasta. Salt the boiling water, add the pasta, and cook it to al dente; it should still have a bite to it. Heads up: you will need to use a ladleful of the starchy cooking liquid for the sauce before you drain the pasta.
- While the pasta cooks, rinse and pat the fish dry, then season with salt and pepper. Beat the eggs with the half-and-half or milk. Heat a large nonstick skillet over medium heat. Add the butter. When the butter has melted and is hot, dip the fillets in the egg mixture, then transfer them to the skillet. Cook the fillets for 3 to 4 minutes on each side, or until deeply golden brown.
- While the fish cooks, zest the lemons. Heat the EVOO in a deep skillet over medium-low heat. Add the lemon zest and garlic to the EVOO. Sweat the garlic for 2 minutes, then add the wine and reduce for 30 seconds. Add a ladle of the starchy pasta water and the juice of 1 of the lemons and reduce for 30 seconds more. Turn off the heat.
- When the fish is done, transfer it to serving plates and add the juice of the remaining lemon to the pan. Turn the heat off. Let the lemon juice combine with the pan juices, then spoon the juices over the fish.
- Drain the pasta well and add to the garlic-lemon-wine sauce. Add the basil and toss the pasta for 1 minute to absorb the flavors. Season the pasta with salt and pepper. Serve the pasta alongside the fish garnished with cubes of plum tomato.
RACHAEL RAY'S MAMACELLO PASTA
Rachael Ray says that her mother loves limoncello and she made this lemon pasta for her mom. My children love pasta in any form and they thought this was wonderful. I have to agree. Perfect for hot summer nights.
Provided by mary winecoff
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil.
- Add the pasta and salt the water.
- Cook the pasta until al dente, 6 to 7 minutes.
- Heat a large deep skillet over low heat and add the olive oil.
- When the olive oil is warm, add the garlic and red pepper flakes.
- Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.
- When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream.
- When the cream is warmed through, whisk the lemon juice into the sauce and season with salt.
- Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce.
- Toss with the parsley, basil and cheese.
- Serve immediately.
Nutrition Facts : Calories 620.5, Fat 19.6, SaturatedFat 8.1, Cholesterol 40.8, Sodium 23, Carbohydrate 89.1, Fiber 4.1, Sugar 3.8, Protein 16.2
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