Rotelle With Asparagus Tomatoes In A Lemon Cream Sauce Recipes

PASTA WITH ASPARAGUS AND LEMON SAUCE

Steps:

• Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
• 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, reserving 1 cup of cooking water.
• While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
• Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
• Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.

LEMON CREAM PASTA WITH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
• Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
• Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

SHRIMP ORZO WITH FETA

Steps:

• Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes., Drain orzo. Add orzo, cilantro and pepper to shrimp mixture; heat through. Sprinkle with feta cheese.

ASPARAGUS WITH TOMATOES

Steps:

• Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
• In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

TORTELLINI WITH TOMATO-CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

CRISPY SALMON, ASPARAGUS AND CHERRY TOMATO SAUCE

Steps:

• Heat the oil in a deep saute pan. Add the salmon fillets, skin-side down, and the asparagus. Fry gently over a low-medium heat until the salmon is crispy and the asparagus is slightly charred.
• Turn the fish over, add the garlic and cook for 1 minute, then add the cherry tomatoes and a little splash of water and cook for 4 to 5 minutes until the tomatoes have started to break down. Add plenty of seasoning and a squeeze of lemon juice. Scatter over the basil leaves and serve.

CHICKEN ASPARAGUS PASTA WITH CREAM SAUCE

Steps:

• Heat corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is no longer pink in the center and juices run clear, 4 to 6 minutes. Transfer chicken to a plate.
• Pour wine in the same skillet and simmer, about 2 minutes.
• Stir cream into simmering wine; reduce heat and simmer until large bubbles appear, 2 to 4 minutes.
• Cook and stir chicken, tomatoes, salt, and black pepper into cream mixture until all ingredients are warmed, 2 minutes.
• Bring a large pot of lightly salted water to a boil. Stir in pasta and asparagus; cook until pasta floats to the top, about 3 minutes. Drain.
• Toss pasta and asparagus together with chicken and cream sauce. Top with Parmesan cheese.

GARLIC ASPARAGUS AND PASTA WITH LEMON CREAM

Steps:

• Cook pasta according to package directions; drain. Return pasta to saucepan.
• Meanwhile, in a large skillet cook asparagus, squash, and garlic in hot margarine for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently. Remove with a slotted spoon and add to pasta.
• Combine whipping cream and lemon peel in skillet. Bring to boiling. Boil for 2 to 3 minutes or until mixture is reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; toss gently to coat.

ASPARAGUS WITH LEMON SAUCE

Steps:

• Cut hard woody bottoms off of each asparagus spear.
• Steam asparagus by placing it in microwave-safe dish with 1/4 cup of water; cover and microwave on high for 5-7 minutes.
• For sauce, mix mayonnaise, egg, lemon juice, salt, garlic and sour cream in a small saucepan.
• Cook over medium low heat, stirring constantly, until sauce thickens. Do not boil.
• Drizzle sauce over asparagus and serve immediately.

CREAMY TOMATO TORTELLINI WITH SAUSAGE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir sausage over medium-high heat 4-5 minutes or until browned. Add tomatoes and spinach; cook and stir just until spinach is wilted. Stir in cream cheese until melted., Drain tortellini; add to sausage mixture. Toss to combine.

PENNE WITH ASPARAGUS AND LEMON CREAM SAUCE (EATING WELL)

Steps:

• Put a large pot of lightly salted water on to boil.
• Meanwhile, heat oil in a large skillet over medium heat; add asparagus and scallions; cook/stir occasionally, until the vegetables are tender and browned in places, 10-12 minutes.
• In a large bowl, whisk the ricotta and lemon zest together.
• Cook penne in the boiling water until just tender, about 10 minutes.
• Measure out about 1/4 cup of the pasta-cooking water; stir into the ricotta mixture until creamy.
• Drain penne and mix into the ricotta mixture; toss to coat.
• Add the vegetables and toss well; season with salt and pepper.
• Serve, garnished with basil.

PENNE WITH ASPARAGUS AND CREAM SAUCE

Steps:

• Prepare pasta according to box directions.
• While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
• Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
• Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
• Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
• Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
• Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.

ROTELLE WITH ASPARAGUS, TOMATOES IN A LEMON CREAM SAUCE

Steps:

• In a steamer, steam asparagus till al dente. Rinse in cold water and drain. Add more water to asparagus water and cook rotelle till al dente. Rinse and drain. In the same pan add cream cheese, butter, milk, 1/4 cup parmesean cheese, white pepper, onion, lemon zest, garlic. Whisking constantly over low heat till all is smooth.
• Add asparagus, tomatoes and rotelle; stir to evenly coat.
• Spray a small casserole dish with Pam. Add 1/2 the mixture to dish; then add 1/2 the mozzarella and half the parmesan cheese. Add the rest of the mixture to the dish and add the rest of the mozzarella and parmesan cheese. Cover and bake in a 350 degree F. oven for about 30-45 minutes till heated through.
• Add red pepper flakes as desired on top to serve!