Bakedlemonpasta Food

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LEMON PASTA



Lemon Pasta image

This recipe is sponsored by Target. A few years ago, we were in Florida visiting Ryan's parents on his birthday. I asked him what he wanted for dinner and he said, "lemon pasta." I had never made him lemon pasta before, so I wasn't quite sure where that came from, but it was his birthday, so I got working on it. All of us fell in love with this recipe, and it's become a part of our regular rotation.

Provided by Katie Lee Biegel

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 pound (455 grams) farfalle, such as Good & Gather™ Farfalle
4 tablespoons (115 grams) unsalted butter
4 lemons, zested and 2 juiced
Freshly ground black pepper
1/4 cup (60 milliliters) half-and-half or heavy cream
1/2 cup (50 grams) grated Parmesan cheese, plus more for serving, from a wedge, such as Good & Gather™ Parmesan Cheese Wedge

Steps:

  • Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
  • While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the pasta water and bring to a low simmer. Season with salt and pepper.
  • Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.

LEMON SPAGHETTI



Lemon Spaghetti image

Provided by Giada De Laurentiis

Time 18m

Yield 6 servings

Number Of Ingredients 7

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
  • Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON



Baked Alfredo Pasta With Broccoli Rabe and Lemon image

One of the great things about baked pastas is that you can get two different textures in one dish. Take the typical pasta Alfredo that's prepared in a skillet: It's delightfully creamy and lush, but the same, bite after bite. But add a green vegetable to that Alfredo pasta, pile it into a dish, top it with melty cheese and a crunchy bread crumbs, then bake it, and you get a vegetarian dinner that's got it all. If broccoli rabe isn't your thing, you can substitute cut asparagus or broccoli florets.

Provided by Ali Slagle

Categories     dinner, weeknight, pastas, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
8 tablespoons unsalted butter, cut into 1-inch pieces
1/2 cup panko bread crumbs
2 cups finely grated Parmesan
1 teaspoon fresh lemon zest (from 1 lemon)
Black pepper
1 pound casarecce, cavatappi or other small tubed or curly pasta
1 bunch broccoli rabe, trimmed, then cut into 1/2-inch pieces
1 cup heavy cream
1 small garlic clove, grated
6 ounces fresh mozzarella, cut into 1/2-inch pieces

Steps:

  • Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
  • In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
  • When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
  • Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
  • Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.

BAKED LEMON PASTA



Baked Lemon Pasta image

This is a "something different" kind of recipe. It was passed down to me from a friend and she said she saw it on the internet a while ago. I'm not sure exactly where its from or who exactly to credit to. But this is definitely delicious! Try it out sometime!

Provided by Eyemadreamer

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb thin spaghetti
1/4 cup butter
2 tablespoons olive oil
2 garlic cloves, minced
1 lemon, juice of
1 lemon, zest of
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
1 teaspoon white pepper
2 tablespoons parsley flakes
parmesan cheese, grated

Steps:

  • Preheat oven to 375 degrees.
  • In a large pot, cook spaghetti until done.
  • Over low heat, melt butter with olive oil. add minced garlic and pour lemon juice into pan. Turn off heat.
  • Add the sour cream and blend the mixture together. Add the zest and salad, pepper along with parsley.
  • Pour mixture over drained spaghetti and blend well.
  • Pour spaghetti mixture into a oven proof dish with a cover of foil.
  • Bake for about 15 minutes and then remove foil, bake for 7-10 more minutes.
  • Remove from oven. Drizzle some more lemon juice all over the top.
  • Top generously with Parmesan cheese.
  • VOILA!

Nutrition Facts : Calories 825.6, Fat 43.6, SaturatedFat 21.9, Cholesterol 90.3, Sodium 425.1, Carbohydrate 84.3, Fiber 1.2, Sugar 4.8, Protein 25.8

ZESTY LEMON PASTA



Zesty Lemon Pasta image

This is a wonderful accompaniment to shellfish. Serve with broiled scallops, oysters or clams. A very simple and quick dish.

Provided by ejriii

Categories     Spaghetti

Time 25m

Yield 4-8 side dishes, 4 serving(s)

Number Of Ingredients 7

1/2 lemon, zest of
1/8 cup lemon juice (one whole fresh lemon)
1/3 cup extra virgin olive oil
1/2 cup of freshly shredded parmesan cheese (or your favorite hard italian cheese)
1/2 teaspoon kosher salt
1 lb , thin or 1 lb angel hair pasta
fresh parsley

Steps:

  • 1. In a large bowl mix all ingredients except parsley.
  • 2. Boil pasta to taste (recomment a dente).
  • 3. Drain pasta well, toss with other ingredients.
  • 4. Plate and top with fresh parsley.

Nutrition Facts : Calories 214.7, Fat 21.6, SaturatedFat 4.7, Cholesterol 11, Sodium 409.6, Carbohydrate 1.2, Sugar 0.3, Protein 4.8

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