ANGEL HAIR PASTA WITH CAVIAR AND LEMON
"The combination of bright citrus with salty caviar is so simple and fun to serve around the holidays," says Alex.
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 4 servings (as an appetizer)
Number Of Ingredients 7
Steps:
- Make the sauce: Whisk the heavy cream and sour cream in a large skillet and season with salt and pepper. Simmer over medium heat, whisking, until the mixture thickens and all the sour cream melts, 2 to 3 minutes. Add a few grates of lemon zest and some of the lemon juice. Taste for seasoning. At this point the sauce should be thick enough to coat the pasta.
- Meanwhile, cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn?t clump or stick to the bottom, about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking water.
- Add the pasta to the skillet and toss to coat with the cream sauce. Shut off the heat and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon juice, if needed.
- Spoon a small amount of caviar onto 4 serving plates. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Repeat with the remaining plates. Spoon any leftover sauce over the pasta. Note: The sauce thickens quickly, so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives and a touch more grated lemon zest.
ANGEL HAIR PASTA WITH LEMON SAUCE
Angel Hair Pasta with Lemon Sauce cooks up very quickly! With this simple lemon sauce that requires only warming, no cooking, helps make this pasta dish come together in a snap!
Provided by 2 sisters recipes
Categories Pasta Dishes
Time 10m
Number Of Ingredients 10
Steps:
- In a large pot of boiling water, add 2 teaspoons of salt. Add in angel hair pasta and cook until "al dente," about 3 minutes or less. Reserve 1/4 cup of salted water, and set aside. Drain
- Meanwhile, melt butter in a large saute' pan. Add olive oil, zest, lemon juice, salt, and pepper. Heat gently for 1 minute. Toss with pasta (and if you need more liquid, add in the reserved 1/4 cup of salted water).
- Add fresh basil and grated Parmigiano-Reggiano cheese and toss until angel hair pasta is evenly coated. If you need to add some extra virgin olive oil, please do so. Drizzle some in to keep the pasta extra moist.
- Serve in warm bowls and garnish with some fresh basil, lemon zest, and fresh cracked pepper on top. Serve with extra grated Parmigiano cheese at the table.
- Serves 4 to 6
Nutrition Facts : Calories 319 calories, Carbohydrate 41 grams carbohydrates, Fat 1 grams fat, Protein 7.1 grams protein, ServingSize 1 serving
LEMON ANGEL HAIR
I serve this time-saving treatment for angel hair pasta gets loads of flavor from lemon and Parmesan cheese. A hint of garlic and flecks of fresh parsley add interest, too. This simple side dish is so versatile, it also could accompany chicken, fish, seafood or pork.-Meg Mongell, Plainfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the parsley, lemon zest and garlic in oil until garlic is tender. , Drain pasta; add to the skillet. Sprinkle with lemon juice, salt and pepper; toss to coat. Top with Parmesan cheese.
Nutrition Facts : Calories 427 calories, Fat 23g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 426mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
ANGEL HAIR PASTA IN LEMON CREAM SAUCE RECIPE
Provided by tpriddy_1
Number Of Ingredients 9
Steps:
- Bring a large pot of boiling water to a boil, add a little salt. Drop the pasta into the pot. Heat a large skillet over low heat. Add olive oil, garlic, and crushed red pepper flakes. After 5 minutes add to the oil, the lemon juice, cream and a ladle of the cooking water from the pasta. Raise heat a bit to bring sauce to a bubble. Drain pasta. Add lemon zest and half of the cheese to the cream sauce. Season the cream sauce with salt and pepper to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce, set for 2 minutes allowing it time to soak up the sauce. Place on platter, top pasta with remaining cheese, basil and parsley,
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PASTA WITH LEMON CREAM SAUCE | LEITE'S CULINARIA
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- Place a large pot of salted water over high heat and bring to a boil. Cook the pasta according to the package directions.
- Meanwhile, finely grate the zest from 1 lemon. Cut a thick slice off both ends of the zested lemon to expose the citrus beneath. Stand the lemon upright and, using a sharp knife, cut from the top down and remove the peel and underlying white pith. Holding the lemon over a bowl to catch the juice, use a paring knife to cut along either side of each segment to free it from the membranes, letting each segment fall into the bowl. When you’ve removed all the segments, squeeze any juice from the membranes into the bowl and then discard. Remove the seeds and set the segments in another small dish.
- Measure the lemon juice in the bowl. Cut the remaining lemon in half and squeeze another 2 tablespoons of juice into the bowl.
- In a 12-inch skillet over medium heat, bring the cream, gin or grappa, and lemon segments to a gentle boil. Lower the heat to a bare simmer until the lemon cream sauce thickens slightly, 5 to 8 minutes Remove the pan from the heat.
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