Lemon Basil Noodles And Veggies Recipes

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PASTA AL LIMONE



Pasta al Limone image

Pasta al limone is a simple, sublime classic Italian recipe made with just pasta noodles, lemon, Parmesan, butter, and black pepper. Fast, easy and perfect!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 15m

Number Of Ingredients 7

8 ounces dried whole wheat spaghetti or similar long noodles (such as fettuccine)
3 tablespoons butter
2 cloves garlic (minced)
1 medium lemon (plus additional for serving)
1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces, plus additional for serving)
Kosher salt
Freshly ground black pepper

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.

Nutrition Facts : ServingSize 1 (of 4), Calories 337 kcal, Carbohydrate 46 g, Protein 14 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 34 mg, Fiber 1 g, Sugar 1 g

LEMON-BASIL CHICKEN WITH ZUCCHINI NOODLES



Lemon-Basil Chicken with Zucchini Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup plus 1 tablespoon all-purpose flour
4 skinless, boneless chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1/2 shallot, finely chopped
1/2 cup torn fresh basil, plus 2 teaspoons finely chopped stems
3/4 cup low-sodium chicken broth
Grated zest and juice of 1 lemon
3 tablespoons cold unsalted butter
1 1/2 pounds zucchini noodles
Red pepper flakes, for topping

Steps:

  • Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
  • Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper.
  • Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes.

LEMON-BASIL VEGETABLES AND NOODLES



Lemon-Basil Vegetables and Noodles image

From artichoke hearts to zucchini, this veggie-soba side is kissed with fresh-squeezed lemon juice and a touch of chopped basil.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

2 cups chopped broccoli flowerets (12 ounces)
2 cups chopped cauliflowerets (12 ounces)
1 large onion, chopped (1 cup)
1 teaspoon grated lemon peel
1 cup Progresso™ chicken broth (from 32-ounce carton)
2 cups cooked soba (buckwheat) noodles or vermicelli
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 tablespoons lemon juice
1 teaspoon olive or vegetable oil
1/4 teaspoon pepper
1 large zucchini, chopped (2 cups)
1 package (9 ounces) frozen artichoke hearts, thawed

Steps:

  • Cook broccoli, cauliflowerets, onion, lemon peel and 1/2 cup of the broth in 12-inch skillet over medium heat 7 to 10 minutes, stirring frequently, until cauliflowerets are crisp-tender.
  • Stir in remaining 1/2 cup broth and ingredients. Cook about 5 minutes, stirring frequently, until vegetables are tender.

Nutrition Facts : Calories 125, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg

LEMONY VEGETABLES AND PASTA



Lemony Vegetables and Pasta image

My refreshing pasta dish comes together in 30 minutes. Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito! -Erin Mylroie, Santa Clara, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 7 servings.

Number Of Ingredients 19

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups uncooked bow tie pasta
1 tablespoon butter
1 tablespoon all-purpose flour
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 cup vegetable broth
1 cup shredded Parmesan cheese
1/2 cup sour cream
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1/2 cup chopped pistachios
1/4 cup fresh basil leaves, thinly sliced
Additional shredded Parmesan cheese

Steps:

  • In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once., Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly. , Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.

Nutrition Facts : Calories 366 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 559mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein.

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