Does anyone have any recipes for pasta with a lemon sauce?

Pasta with Asparagus-Lemon Sauce





1 pound fresh, medium thickness asparagus, tough ends trimmed


1 teaspoon finely grated fresh lemon zest


1/4 cup extra-virgin olive oil


1 pound penne, malfade, or preferred shape


1/2 cup grated Parmigiano-Reggiano





Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water.





Drain asparagus well and transfer to a food processor or blender. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes.





Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well. Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.





Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.





Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta.





Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly). Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring, until cheese is melted. Serve immediately.











PAGHETTINI WITH GARLIC AND LEMON





Active time: 15 min Start to finish: 25 min


1 lb spaghettini or capellini


4 large garlic cloves, minced


1/2 to 3/4 teaspoon dried hot red pepper flakes


1/2 cup extra-virgin olive oil


Finely grated zest from 2 lemons


3 tablespoons fresh lemon juice


1 1/2 teaspoons salt


1/2 teaspoon black pepper


1/2 cup chopped fresh flat-leaf parsley





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.) Makes 4 main-course or 6 to 8 side-dish servings








Pasta and Vegetables with Lemon Sauce





Serves: 4


Total time: 25 minutes





8 oz penne pasta


陆 tbsp olive oil (I probably used even less, because I use non-stick


cookware)


2 zuccini or yellow summer squash, thinly sliced (I used one of each)


1 red bell pepper, diced


1 onion, coarsely chopped


1 clove garlic, minced (yeah, right - I used 4)


19 oz can red kidney beans, rinsed and drained


1 tsp dried oregano


1 teaspoon grated lemon zest


1 cup evaporated skimmed milk (Can use regular skim milk, if you don't have


evaporated)


1 tsp cornstarch (Can add more, to thicken, if you dont use the evaporated milk,


probably closer to 2 tsp)


陆 tsp salt


录 tsp freshly ground black pepper


录 cup grated parmesan cheese





1. In a large pot of boiling water, cook the pasta until just tender. Drain well.





2. Meanwhile, in a large skillet, heat the oil until hot but not smoking over medium heat. Add the zucchini, bell pepper, onion, and garlic and cook, stirring, until the vegetables are crisp-tender, about 7 minutes. Stir in the beans, oregano, and lemon zest and cook, stirring, until warmed through, about 1 minute.





3. In a small bowl, combine the evaporated milk, cornstarch, salt, and black pepper. Stir the cornstarch mixture into the skillet. Bring to a boil and cook, stirring, until the mixture is slightly thickened, about 1 minute. Stir in the parmesan.





4. Transfer the mixture to a large bowl, add the pasta, and toss to combine. Divide the pasta mixture among 4 bowls and serve.Does anyone have any recipes for pasta with a lemon sauce?
Heres a recipe for the sauce and you can choose the pasta and veggies that you like.





INGREDIENTS


4 tablespoons butter


1 cup heavy whipping cream


2 tablespoons fresh lemon juice


1 teaspoon lemon zest


1 teaspoon grated lime zest


1 cup beef broth


10 ounces uncooked pasta


DIRECTIONS


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.Does anyone have any recipes for pasta with a lemon sauce?
Pasta with Lemon and Roasted Asparagus


Serves 6





Ingredients:





10 asparagus stalks, ends snapped


1 tbsp. olive oil


Salt and pepper


1 lb pasta (I prefer fettucine


with this, but any string pasta will do)


1 cup dry white wine


3 shallots, chopped


2 lemons


1-1/2 cups heavy cream


1/2 cup grated Pecorino Romano cheese (or Parmesan), divided


4 tbsp. cold butter


1 tbsp. chopped chives


1/4 cup chopped parsley





Method:





Wash and dry asparagus. Place in a baking pan large enough to hold them in one layer, and gently rub them with 1 tbsp. olive oil. Season with salt and pepper. Bake in a preheated 425 degree F oven for 15 to 20 minutes, or until golden brown, depending on thickness of stalks. Let cool. Cut into 1/2'; pieces.





Cook pasta in a large pot of boiling, salted water until al dente. Drain.





Pour wine into a large skillet. Add shallots. Reduce wine by half over medium-high heat. Wash lemons well. Add the grated rind and juice from both lemons to the wine, and simmer 2 minutes more.





Add heavy cream. Bring to a boil then lower heat and add 1/3 cup Romano cheese, and season with salt and pepper. Simmer slowly, whisking constantly, about 5 minutes or until sauce begins to thicken. Cut cold butter into small pieces and add to the sauce cooking 1 minute. Add asparagus, drained pasta and remaining Romano cheese. Toss until pasta is thoroughly coated and piping hot. Add chives and parsley.





Note:


Feel free to add chicken, shrimp or scallops to this dish. Simply saut茅 them and add with the lemon juice.
8 ounces dried penne pasta


Olive oil cooking spray


1 tablespoon butter


3 cloves garlic, minced


16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips


Salt and pepper


1/4 cup vermouth, or any other dry white wine


1 lemon, zested and 2 juiced


1 can fat-free, low-sodium chicken broth


1/4 cup all-purpose flour


2 (14-ounce) cans evaporated skim milk


1/2 cup grated Parmesan


2 (14-ounce) cans artichoke hearts (drained and rinsed)


1 tablespoon capers, drained (optional)


1 bunch fresh parsley leaves, chopped


1 lemon, cut into wedges, for garnish





Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.





In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and capers and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.
Pasta with Lemon Sauce :Tagliarini al Limone


Recipe courtesy Mario Batali, 2001


Show: Mario Eats Italy


Episode: When Life Gives You Lemons


6 quarts water


2 tablespoons salt


6 tablespoons butter


1/4 cup fresh lemon zest (zest of 4 lemons)


1 pound fresh tagliarini (or 1 pound dried)


1/2 cup freshly grated Parmigiano-Reggiano


Salt and freshly ground pepper





Bring 6 quarts of water to a boil and add 2 tablespoons of salt. In a 12 to 14-inch saute pan, heat the butter with the lemon zest over medium heat.





Add the pasta to the water and cook for 2 minutes (if using dried, follow instructions on package). Drain the pasta and add to lemon butter.





Remove from heat and add cheese. Pour into a heated bowl and serve with salt and freshly ground black pepper.
Yes!! It's my favorite - it is soooo easy and delicious...I usually use linguine though!!





Lemon Spaghetti


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





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.