Rotini With Salsa Di Limone Recipes
LEMON SAUCE - SALSA DI LIMONE
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
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
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
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
Number Of Ingredients 7
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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