LEMON PASTA WITH ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.
- Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.
LEMON PASTA
This recipe is sponsored by Target. A few years ago, we were in Florida visiting Ryan's parents on his birthday. I asked him what he wanted for dinner and he said, "lemon pasta." I had never made him lemon pasta before, so I wasn't quite sure where that came from, but it was his birthday, so I got working on it. All of us fell in love with this recipe, and it's become a part of our regular rotation.
Provided by Katie Lee Biegel
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
- While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the pasta water and bring to a low simmer. Season with salt and pepper.
- Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.
CREAMY, LEMONY PASTA
This 15-minute pasta lets you decide how much effort to put in: If you've had a day and need an easy, no-nonsense meal, then make it as-is and use kitchen shears to cut your scallions. If you're feeling slightly more ambitious, then make a topping that adds texture, vibrant green color and more lemony flavor to the dish (see Tip). But don't cut corners when it comes to the yogurt: Use a thick, strained whole-milk yogurt like labneh, Greek or skyr, as it will give the finished dish an irresistibly rich and tangy taste.
Provided by Yasmin Fahr
Categories dinner, easy, weeknight, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions. Reserve 1 cup of pasta water. Drain the pasta, then return to the pot on the stove over medium-low heat.
- Stir in ¾ cup of the pasta water, half the lemon juice, the Parmesan and several grinds of black pepper, stirring vigorously until a silky sauce has formed. Add a tablespoon of water at a time as needed to make a creamier sauce if it looks dry. Stir in the labneh, remaining lemon juice, lemon zest and scallions until creamy and combined, about 1 minute more. Season with salt as needed. Finish with another grind of pepper and serve immediately.
ROASTED CAULIFLOWER WITH PASTA AND LEMON ZEST
The lemon zest perks up this earthy, salty pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.Spread vegetables in a single layer on a rimmed baking sheet.
- Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain.
- Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
CREAMY LEMON PASTA RECIPE BY TASTY
Here's what you need: butter, olive oil, heavy cream, lemon, pasta, pecorino cheese, salt and pepper
Provided by Anna Phillips
Yield 2 servings
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil, add some salt and 1 tbsp olive oil. Once at a rolling boil, add pasta and cook according to package directions.
- Meanwhile, in a medium saucepan over medium heat, add butter. Once butter is melted, stir in cream and turn to low, ensuring it won't burn.
- Add juice of one lemon. Add salt and pepper to taste.
- When pasta is cooked al dente, drain from water and add to cream.
- Toss pasta to evenly distribute sauce, plate, and grate as much cheese as desired over the top. Salt and pepper to taste, and serve.
- Enjoy!
Nutrition Facts : Calories 808 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 5 grams, Protein 17 grams, Sugar 6 grams
ROASTED LEMON PASTA
Pasta like you've never had it before with roasted lemons.
Provided by Sunaina
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Wrap lemons in aluminum foil.
- Place lemons in the preheated oven and roast until tender, about 30 minutes.
- While lemons are roasting, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and set aside.
- Remove lemons from the oven and let cool slightly. Remove foil, slice each lemon in half, and squeeze roasted lemon pulp into a bowl.
- Heat oil in a large skillet. Add garlic and cook until fragrant, about 1 minute. Add lemon pulp and cook for 2 to 3 minutes. Add cooked pasta, basil, salt and pepper; toss well. Serve hot.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 45.2 g, Fat 11.3 g, Fiber 6.8 g, Protein 11 g, SaturatedFat 1.4 g, Sodium 66.4 mg, Sugar 1 g
More about "roasted lemon pasta recipes"
ROASTED LEMON ARTICHOKE AND BROWNED BUTTER PASTA.
From halfbakedharvest.com
LEMON ROASTED VEGETABLE PASTA
From theslowroasteditalian.com
Servings 12Total Time 50 minsEstimated Reading Time 4 mins
LEMON RICOTTA PASTA RECIPE {20 MINUTES!} - BELLY FULL
From bellyfull.net
LEMON PASTA WITH ROASTED ASPARAGUS - SOMETHING NUTRITIOUS
From somethingnutritiousblog.com
15 LEMON PASTA RECIPES TO REFRESH YOUR PALETTE - CAMILLE STYLES
From camillestyles.com
15 LEMON PASTA RECIPES | ALLRECIPES
From allrecipes.com
LEMON PEPPER PASTA SALAD ON TRIVET RECIPES
From trivet.recipes
FILLING ROASTED CHICKEN PASTA WITH TART LEMON FOR FLAVOUR - CTV
From more.ctv.ca
ROASTED ASPARAGUS LEMON BUTTER PASTA SALAD - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
LEMON PASTA RECIPE {NO BUTTER OR CREAM} - FEELGOODFOODIE
From feelgoodfoodie.net
LEMON ROASTED GARLIC PASTA – CLEVELAND KITCHEN
From clevelandkitchen.com
BEST LEMON PASTA RECIPES | OLIVEMAGAZINE
From olivemagazine.com
ROASTED BROCCOLI AND LEMON PASTA RECIPE FROM OHMYVEGGIES.COM
From ohmyveggies.com
RECIPE: ROASTED CAULIFLOWER & LEMON PASTA WITH GARLIC …
From blueapron.com
BAKED LEMON PASTA - THE PIONEER WOMAN
From thepioneerwoman.com
ROASTED FENNEL PASTA WITH LEMON AND CAPERS | FOODTALK
From foodtalkdaily.com
PASTA WITH ROASTED FENNEL AND LEMON - SPRINKLES AND …
From sprinklesandsprouts.com
LEMON PASTA – A COUPLE COOKS
From acouplecooks.com
ROASTED BRUSSELS SPROUTS PASTA WITH LEMON RECIPE
From eatingwell.com
CREAMY LEMON PASTA WITH ROASTED BRUSSELS SPROUTS - LIFE & LEMONS
From life-and-lemons.com
ROASTED VEGETABLE PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
LEMON PASTA WITH ROASTED CAULIFLOWER & CHICKPEAS
From makewithmara.com
ROASTED MEYER LEMON & BROWN BUTTER PASTA | J. LOHR
From jlohr.com
PASTA WITH LEMON, GARLIC AND ROASTED TOMATOES - LISA G COOKS
From lisagcooks.com
20 MINUTE LEMON PASTA - SPEND WITH PENNIES
From spendwithpennies.com
LINGUINE WITH LEMON & TOMATOES RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED CAULIFLOWER, FETA, AND LEMON PASTA RECIPE | PBS FOOD
From pbs.org
ASPARAGUS PASTA WITH LEMON – A COUPLE COOKS
From acouplecooks.com
EASY LEMON PASTA RECIPE: WITHOUT CREAM - SHE LOVES BISCOTTI
From shelovesbiscotti.com
ROASTED BRUSSELS SPROUT PASTA WITH LEMON & GARLIC - LAST INGREDIENT
From lastingredient.com
FAST AND EASY LEMON GARLIC PASTA - PINCH AND SWIRL
From pinchandswirl.com
EASY GARLIC LEMON PASTA (PASTA AL LIMONE) - ALPHAFOODIE
From alphafoodie.com
ROASTED LEMON PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
EASY 15 MINUTE GARLIC LEMON PANTRY PASTA RECIPE - TASTING WITH TINA
From tastingwithtina.com
LEMON PASTA - THE COZIEST LEMON PASTA RECIPE - LEMON …
From howsweeteats.com
EASY CREAMY LEMON PASTA (READY IN 15 MINUTES ... - LITTLE SUNNY …
From littlesunnykitchen.com
LEMON PASTA SALAD WITH ROASTED TOMATOES, CHICKPEAS & FETA RECIPE
From toriavey.com
ROASTED BROCCOLI PASTA WITH LEMON AND FETA - BUDGET BYTES
From budgetbytes.com
LEMON PASTA (PASTA AL LIMONE) - KIM'S CRAVINGS
From kimscravings.com
LEMON PASTA - A CEDAR SPOON
From acedarspoon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search