Rotini With Salsa Di Limone Recipes

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LEMON SAUCE - SALSA DI LIMONE



Lemon Sauce - Salsa Di Limone image

Another great recipe from Caio Italia's cooking show, Mary Ann Esposito. One of my favorite Italian chefs! Mary Ann Says: There is nothing that perks up flavors like lemons, but why think just a squirt will do, when this easy to make velvety lemon sauce is more interesting and elegant. Use it on everything from sliced fresh tomatoes and fresh asparagus, to grilled chicken, fish, or pork. It is perfect on roasted brussell sprouts too! Keep a jar in the refrigerator at all times.

Provided by Lindas Busy Kitchen

Categories     European

Time 5m

Yield 1 cup

Number Of Ingredients 5

4 large lemons, peeled, and segmented
1 1/4 teaspoons sugar or 1 1/4 teaspoons honey
1 teaspoon salt
black pepper, freshly ground
1/2 cup extra virgin olive oil

Steps:

  • Put the lemon segments, sugar or honey, salt and pepper in a food processor or blender, pulse to a coarse consistency.
  • Pour the olive oil in and whirl until the mixture is almost smooth. Leave a little texture.
  • Transfer the sauce to a jar and store in the refrigerator.

Nutrition Facts : Calories 1072.5, Fat 109, SaturatedFat 15, Sodium 2334.4, Carbohydrate 36.6, Fiber 9.4, Sugar 13.6, Protein 3.7

GREG'S SPECIAL ROTINI WITH MUSHROOMS



Greg's Special Rotini with Mushrooms image

Rotini pasta in a Marsala wine and mushroom sauce with grated pecorino cheese makes as easy yet elegant dinner.

Provided by Barilla Canada

Categories     Trusted Brands: Recipes and Tips     Barilla Canada

Time 10m

Yield 6

Number Of Ingredients 7

1 box Barilla® Pronto™ Rotini
½ cup Marsala cooking wine
½ cup Barilla® Mushroom Sauce
¾ cup baby bella (crimini) mushrooms, sliced
½ cup grated pecorino cheese
2 tablespoons chopped fresh parsley
Salt and black pepper to taste

Steps:

  • Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
  • Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
  • Add sauce and gently heat through, stirring to combine.
  • Remove from heat and stir in cheese and parsley. Serve immediately.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 47.8 g, Cholesterol 10.3 mg, Fat 3.8 g, Fiber 2.8 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 211 mg, Sugar 1.7 g

ROTINI WITH SALSA DI LIMONE



ROTINI WITH SALSA DI LIMONE image

Number Of Ingredients 7

1 pound rotini pasta
1 1/4 pound Roma tomatoes, seeded and diced
1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
1 cup crumbled ricotta salata cheese or feta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • ring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the pasta water. Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.

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