Spaghetti With Lemon Sauce Recipes

SPAGHETTI AL LIMONE

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.

SPAGHETTI AL LIMONE - SPAGHETTI WITH LEMON SAUCE

Steps:

• Get the Spaghetti needed for this recipe HERE Drop the pasta in salted boiling water. While the pasta is cooking, chop the basil finely (you can also tear it by hand as small you can or use a mortar and pestle to prevent oxidation) Mix basil with the zest, EV olive oil, lemon juice and cheese and make a paste. Once the pasta is al dente toss with the dressing and serve immediately with an extra sprinkle of cheese on top and a drizzle of EV olive oil.

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling, salted water according to package directions (until al-dente') Stirring occasionally, about 8 minutes.
• Meanwhile, whisk the olive oil, Parmesan cheese and lemon juice in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid.
• Toss the pasta with the lemon sauce, and add the reserved cooking liquid and toss again. (Adding 1/4 cup at a time as needed to moisten.).
• Season with the salt & pepper. Garnish with lemon zest and chopped basil.

SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE

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.

LEMON BUTTER PASTA SAUCE

Steps:

• Put a skillet over medium heat. Drop in the butter, zest, lemon juice and garlic.
• Melt, blend and stir all the ingredients together.
• Toss with pasta and serve with chicken, veggies or just top with poppy seeds.

LEMON SPAGHETTI

Steps:

• Cook spaghetti according to package directions., In a small bowl, combine the cheese, lemon juice and oil. Drain spaghetti and transfer to a large bowl. Pour cheese mixture over spaghetti; toss to coat. Sprinkle with basil and lemon zest.

SPAGHETTI WITH LEMON, PARMESAN & PEAS

Steps:

• Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
• At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
• Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

LINGUINE WITH LEMON-CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

LINGUINE WITH LEMON SAUCE

Steps:

• Bring a pot of salted water to boil.
• Heat the butter in a skillet and add the lemon zest.
• Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
• Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

LEMON PASTA SAUCE

Steps:

• In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

SPAGHETTINI WITH GARLIC AND LEMON

Steps:

• Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
• While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
• Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)