Lemon Mint Pasta 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.
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
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