Fettuccine With Lemon Mint And Parmesan Recipes
FETTUCCINE WITH LEMON, MINT, AND PARMESAN
The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
- Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.
FETTUCCINE WITH LEMON, MINT, AND PARMESAN
Steps:
- 1. Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid. 2. Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes if desired. Divide among dishes, garnish with cheese, and serve immediately.
LEMON MINT PASTA
I got this out of a recent Martha Stewart Magazine. I made it and served it with green peas on the side. My kids loved this. It was also really fast and easy. Great weeknight summer pasta dish. The original recipe called for fettuccine, but I made it with angel hair instead because that's what I had on hand. The recipe also stated that you could substitiue fresh basil for the mint, but the mint was great.
Provided by L1lfish
Categories Lemon
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta in salted water. Drain, reserving 1 cup of the water.
- Mix the remaining ingredients in a bowl, add to the pasta.
- Garnish with additional cheese and the red pepper flakes.
Nutrition Facts : Calories 366.2, Fat 7.5, SaturatedFat 3, Cholesterol 12.5, Sodium 221.4, Carbohydrate 58.2, Fiber 2.8, Sugar 1.6, Protein 15.5
PASTA WITH MINT AND PARMESAN
The pairing of pasta with mint and Parmesan is a good one. There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb. Older cuisines use it occasionally, but it is rarely seen as a major player. In this dish, however, softened by butter and cheese, mint converts a basic but undeniably heavy combination into an easy yet complex pasta dish best described as refreshing. To the inevitable question, Can I use olive oil instead of butter? my answer is that you can, but you will completely change the nature of the dish; it won't be bad, but it won't be as good. Better, I think, to cut the butter back to two tablespoons. But because this sauce is cut with the pasta cooking water, the butter is spread nicely throughout, and it really isn't a huge amount per person.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
- Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.
Nutrition Facts : @context http, Calories 640, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 21 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 401 milligrams, Sugar 3 grams, TransFat 0 grams
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