Extreme Lemon Pasta Recipes

PASTA AL LIMONE

Steps:

• Bring a medium pot of salted water to a boil-use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
• When the pasta is nearly done cooking, melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn't burn.
• IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles-it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn't become watery).
• Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.

LEMON SPAGHETTI

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.

LEMON PASTA

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.

CREAMY, LEMONY PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions. Reserve 1 cup of pasta water. Drain the pasta, then return to the pot on the stove over medium-low heat.
• Stir in ¾ cup of the pasta water, half the lemon juice, the Parmesan and several grinds of black pepper, stirring vigorously until a silky sauce has formed. Add a tablespoon of water at a time as needed to make a creamier sauce if it looks dry. Stir in the labneh, remaining lemon juice, lemon zest and scallions until creamy and combined, about 1 minute more. Season with salt as needed. Finish with another grind of pepper and serve immediately.

EXTREME LEMON PASTA

Steps:

• Boil pasta 'til almost done; remove pan from heat.
• In another pan, that the pasta will fit into later, melt the butter and olive oil. Saute minced garlic til fragant but not brown, about 5 minutes.
• Pour the cream into the pan.
• Turn heat to med-high. Bring butter and cream to a gentle boil. It may curdle but will smooth out later.
• Once boiling, add the lemon juice and zest. Turn down heat to simmer and continue stirring until reduced by almost a third. Remove sauce from heat.
• Drain the pasta; pour it into the sauce and gently toss pasta with lemon sauce.
• Grate parmesan over top, add the basil, and gently toss again.
• To serve, plate the Lemon Pasta and garnish with more parmesan and sprinkle toasted pine nuts over.

CREAMY LEMON PASTA

Steps:

• Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
• Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
• Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.