SPAGHETTI AL LIMONE
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.
Provided by Molly Baz
Categories Bon Appétit Dinner Pasta Lemon Butter Parmesan Vegetarian Peanut Free Soy Free Tree Nut Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, remove two (2"-long) strips of lemon zest. Thinly slice each strip lengthwise into strands; set aside for serving. Finely grate remaining zest into a large Dutch oven or other heavy pot. Cut lemon in half and squeeze juice into a small bowl to yield 2 Tbsp.; set aside.
- Add cream to pot and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy. Remove from heat; cover to keep warm.
- Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Scoop out ¾ cup pasta cooking liquid and add to cream sauce. Return sauce to medium heat. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy, about 3 minutes. If sauce looks tight, add 1-2 Tbsp. more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) Stir in reserved lemon juice; season with salt.
- Divide pasta among bowls. Season with pepper and top with reserved lemon zest strands.
CHEF JOHN'S SPAGHETTI AL TONNO
Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. What if you don't like fish? Then this is perfect. The taste and texture is really closer to a veal sauce than one made with fish.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
- Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
- Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
- Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.
Nutrition Facts : Calories 619.5 calories, Carbohydrate 79.5 g, Cholesterol 14.2 mg, Fat 17.7 g, Fiber 6.7 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 706.5 mg, Sugar 2.7 g
SPAGHETTI AL LIMONE
This creamy yet bright lemon pasta, from the cookbook author Marlena Spieler, is simple, elegant and destined to become one of your favorite weeknight dishes. First, combine white wine with the zest of a lemon and reduce until syrupy. Add a generous amount of cream and allow to simmer until it thickens slightly. Toss the pasta with the sauce, a bit of pasta water and Parmesan cheese and stir to coat, adding pasta water if the sauce isn't coming together. Top with extra Parm if you so desire (we always do). If you need a bit more heft, consider topping the noodles with sautéed fish, shrimp or chicken.
Provided by The New York Times
Categories pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1/4 cup, about 10 minutes.
- Remove from heat and pour in about 1/4 cup of cream. Stir, then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat.
- Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente; reserve 1/2 cup cooking water and drain.
- Return hot pasta pot to stove. Pour in cream, butter and lemon juice, stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
- Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 12 grams, Carbohydrate 61 grams, Fat 31 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 18 grams, Sodium 501 milligrams, Sugar 4 grams, TransFat 0 grams
SPAGHETTI AGLIO E OLIO
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g
SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.
- Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
- When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.
SPAGHETTI AL LIMONE WITH SHRIMP
There are many interpretations of the classic Italian pasta dish, spaghetti al limone, or spaghetti with lemon. Some call for an Alfredo-like sauce made with heavy cream, butter and Parmesan, while others rely on just olive oil, lemon juice, Parmesan and starchy pasta water. This particular recipe, which adds sautéed shrimp, white wine and fresh tarragon to the mix, leans toward the simpler preparation. Without the addition of heavy cream, the sauce has a brighter lemon flavor, which works beautifully with the delicate brininess of the shrimp. Tarragon adds a fragrant note and a bit of complexity to an otherwise fairly straightforward dish. Finally, if there were a time to spring for freshly grated Parmigiano-Reggiano, this would be it. In an uncomplicated recipe like this one, the quality of each ingredient is paramount.
Provided by Lidey Heuck
Categories pastas, seafood, main course, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
- While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
- Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
- Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
- Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
- Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
- Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.
More about "spaghetti al melone recipes"
SPAGHETTI AL LIMONE - SPAGHETTI WITH LEMON SAUCE
From cookingwithnonna.com
SPAGHETTI AL MELONE - GRAPE TO TABLE
LEMON PASTA RECIPE | BON APPéTIT
From bonappetit.com
SPAGHETTI AL LIMONE WITH ASPARAGUS RECIPE | BON APPéTIT
From bonappetit.com
SPAGHETTI AL LIMONE - ITALY MAGAZINE
From italymagazine.com
SPAGHETTI WITH MELON : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
BEST SPAGHETTI AL LIMONE RECIPE - HOW TO MAKE …
From 177milkstreet.com
SPAGHETTI AL MELONE – RECIPES NETWORK
From recipenet.org
HOW TO MAKE SPAGHETTI AL LIMONE, AND MEDITERRANEAN ... - CHICAGO …
From chicago.suntimes.com
LEMON SPAGHETTI RECIPE - SKYE MCALPINE'S SPAGHETTI AL LIMONE …
From houseandgarden.co.uk
SPAGHETTI AL MELONE | RECIPES, FAVORITE RECIPES, PASTA
From pinterest.co.uk
LEMON SPAGHETTI | EASY PASTA AL LIMONE RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
SPAGHETTI AL MELONE - MASTERCOOK
From mastercook.com
SPAGHETTI AL MELONE RECIPE - THATNAIVESIDE3.BLOGSPOT.COM
From thatnaiveside3.blogspot.com
SPAGHETTI AL MELONE | RECIPE CART
From getrecipecart.com
SPAGHETTI AL MELONE - PRESSREADER
From pressreader.com
SPAGHETTI AL MELONE - SAN ANTONIO EXPRESS-NEWS
From expressnews.com
RECIPE: SPAGHETTI AL MELONE | RECIPES | RICHMOND.COM
HOW TO MAKE NOSTRANA’S CANTALOUPE SPAGHETTI | PORTLAND MONTHLY
From pdxmonthly.com
SPAGHETTI AL MELONE RECIPE
From alarmonthesidekicklx.blogspot.com
SPAGHETTI AGLIO E OLIO - THE MEDITERRANEAN DISH
From themediterraneandish.com
SPAGHETTI WITH MELON: A LUSCIOUS SUMMER PASTA
From giulianohazan.com
SPAGHETTI AL LIMONE AMALFITANO RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SPAGHETTI AL MELONE | RECIPE | FOOD NETWORK RECIPES, MELON …
From pinterest.com
PASTA AL LIMONE RECIPE - SERIOUS EATS
From seriouseats.com
SPAGHETTI AL MELONE | RECIPE | FOOD NETWORK RECIPES, MELON …
From pinterest.com
24 SPAGHETTI RECIPIES IDEAS | PASTA DISHES, COOKING, MEALS
From pinterest.ca
SPAGHETTI AL MELONE | RECIPES | THESOUTHERN.COM
LINGUINE WITH MELON - GIULIANO HAZAN
From giulianohazan.com
PASTA AL LIMONE {PASTA WITH LEMON AND PARMESAN} – WELLPLATED.COM
From wellplated.com
GETRECIPECART.COM
SPAGHETTI AL MELONE | RECIPES | STLTODAY.COM
#SPAGHETTI AL MELONE | NEWSBREAK
From newsbreak.com
MAIN - SPAGHETTI AL MELONE
From bigoven.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