Lemon And Garlic Pasta Recipes

LEMON GARLIC PASTA

Lemon Garlic Pasta image

Make and share this Lemon Garlic Pasta recipe from Food.com.

Provided by Denise in NH

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons minced garlic (I use the garlic in the jar)
1/2 cup extra virgin olive oil
6 tablespoons lemon juice
4 teaspoons chicken flavor instant bouillon
1/2 teaspoon pepper (fresh ground is best)
1 lb spaghetti or 1 lb angel hair pasta, cooked to package directions
1/2 cup freshly shredded parmesan cheese
1/4 cup parsley

Steps:

In large skillet, cook garlic in olive oil until golden.
Add lemon juice, bouillon and pepper.
Cook and stir until bouillon dissolves.
In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.

Nutrition Facts : Calories 368.6, Fat 16.4, SaturatedFat 3.1, Cholesterol 5.6, Sodium 339.7, Carbohydrate 45, Fiber 2, Sugar 2.1, Protein 10.3

LEMON AND GARLIC PASTA

Lemon and Garlic Pasta image

This is a wonderfully different pasta dish. Light, quick, delicious and easy. The key is to have everything prepped before cooking because it comes together really fast. Great served with grilled anything but really nice with salmon. Ronzoni has come out with a thin spaghetti called Smart Taste that is made with whole wheat flour, looks and tastes like regular pasta but has SIX grams of fiber. Fantastic!

Provided by Karens Krazy Kitchen

Categories Spaghetti

Time 26m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb spaghetti, thin
1/4 cup extra virgin olive oil
2 tablespoons butter
4 shallots, minced
1 teaspoon hot red chili pepper flakes
5 garlic cloves, minced
3 lemons, juiced and zested
3 tablespoons fresh parsley, chopped
salt and pepper
cooked pasta water, two ladles of
1 cup parmesan cheese, grated

Steps:

Cook the pasta as directed, adding plenty of kosher or sea salt when the water comes to a boil.
Mince the shallots and garlic (but do not combine).
Chop the parsley.
Zest and juice the lemons.
Grate the cheese.
Heat the olive oil and butter in a large, deep skillet over medium heat.
Add the shallots and Chile flakes and cook for about 3 minutes.
Add the garlic, salt and pepper.
Stir and remove from the heat until pasta is ready.
When pasta is ready, put two ladles of the pasta water into the shallot mixture and return the skillet to the heat.
Drain the pasta and add to the shallot mixture.
Add the parsley, lemon juice and zest.
Toss and pour into a large bowl.
Add the Parmesan cheese and mix well.
Enjoy!

Nutrition Facts : Calories 736, Fat 28.3, SaturatedFat 10.2, Cholesterol 37.3, Sodium 445.9, Carbohydrate 95.3, Fiber 5.1, Sugar 4.6, Protein 25.9

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