LEMON AND PEA ALFREDO
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
- Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
- When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
- Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
- Sprinkle with the pink pepper and additional Parmesan, if desired.
LEMON MUENSTER CHEESE ALFREDO SAUCE
The kids don't like strong smelling cheese (teenagers are so picky) and the husband doesn't like the texture of most alfredo sauces, but they all like lemon anything and I had some muenster cheese in the fridge, so that's what I used. It's still one of the kids' favorite meals ten years later. Quick and easy to make. It's also...
Provided by Liz Singleton
Categories Pasta
Time 35m
Number Of Ingredients 7
Steps:
- 1. Bring cream (reserve 1/4 cup of cream first and keep it cold) to a near boil, stirring constantly so it doesn't burn. Add handful of cubed cheese whisking constantly. Keep adding cheese until cream is saturated and will no longer suspend additional melted cheese. (3/4 pound of cheese per pint of cream.)
- 2. Squeeze in lemon juice from fresh lemons. (Heat lemons in microwave for 30 seconds each to obtain juice easily.)Season with white pepper. I usually use 1/2 tsp. (You can use black pepper, but the white is spicier and doesn't affect the color of the sauce.)
- 3. Mix cornstarch with reserved cream to make thick paste. Whisk cornstarch solution into sauce to thicken. The thicker your cornstarch mixture, the thicker your sauce.
- 4. Remove sauce from burner. Adjust to taste with additional lemon juice (I use concentrate) and white pepper.
- 5. Serve over cooked pasta. Leftover sauce will keep in the fridge or freezer - to bring it back to life, heat slowly and add some milk to thin it back out.
- 6. VARIATION: For those who want a more substantial dish or to change it for leftover night - stir fry mushrooms, shrimp,or clams with fresh garlic in olive oil and serve over the pasta and sauce. This is especially tasty if you toast the fresh garlic.
LEMON GARLIC ALFREDO SAUCE
To ensure perfect Alfredo make sure you use freshly grated cheeses. The canned stuff may seize and ruin the dish. Also, when adding cheese to any sauce (or soup) you need to make sure the temperature of the sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps) and results in a less than smooth end product. Serve over your favorite pasta.
Provided by gailanng
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Zest a lemon using a zester or a fine grater; set aside.
- Juice two lemons with a citrus reamer or juicer; set aside.
- In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
- Add fresh lemon juice and lemon zest.
- Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
- Sprinkle with black pepper and salt to taste.
LEMON ALFREDO
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.
LIGHTER LEMON ALFREDO SAUCE
Sometimes we want a pasta sauce that is a little lighter than the standard heavy cream style of an Alfredo Sauce. This is a great compromise. We have a cavatelli machine and crank out delicious corkscrew pasta- this is the perfect addition!
Provided by That Napa Chicken R
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute olive oil, butter, garlic and red pepper flakes in small sauce pan over medium heat until garlic is slightly browned.
- Put milk, neufchatel cheese, and half of the Parmesan cheese in a food processor. Blend until creamy and add to pan, stir well. Next, add the chicken broth and lemon juice.
- Season with salt and pepper to taste.
- Just before serving, add the remaining parmesan and the mozzarella, stirring until melted and the sauce is well blended.
- Serve over hot cooked pasta as desired.
Nutrition Facts : Calories 207.3, Fat 18.7, SaturatedFat 10, Cholesterol 43.1, Sodium 330.6, Carbohydrate 5.2, Fiber 0.2, Sugar 2.6, Protein 5.9
ALFREDO (BASIC CHEESE SAUCE)
Alfredo is simple to make -- it's basically cream gravy with a pinch of nutmeg and a bay leaf, then Parmesan cheese added at the end. If you don't have any Parmesan on hand, do try it with different cheeses. I've used Romano, white and/or yellow Cheddar (for a great mac-n-cheese), Muenster, Gouda, and whatever else I've had on hand. For an even creamier sauce, melt in some cream cheese. And definitely experiment with multiple cheeses. Some of the best cheese sauces I've made were with two or three cheeses. Every time I've done any of the above, provided I kept the total cheese amount to a reasonable level (somewhere around a cup or so), it always turns out great. One final note: if you don't have nutmeg or bay leaf, make it anyway. It still tastes good without those.
Provided by TheRedneckHippie
Categories Sauces
Time 25m
Yield 5 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Over medium heat, melt butter in large cast iron skillet. Add flour slowly, stirring in with a wire whisk, working out all lumps. Continue to cook, stirring occasionally, until just light golden brown. Be careful not to cook it too long as this negatively affects the flour's ability to thicken the sauce later. And the opposite is almost as bad ~ not cooking it enough leaves your sauce tasting a little like paste.
- Quickly add half and half, being sure to whisk continuously and briskly to work out any lumps before they have time to set. If you're new to making gravy like this, take the pan off the heat and add the half and half more slowly so you have more time to work the lumps out.
- Turn heat up to medium high. Add garlic, salt and nutmeg and whisk in well. Add bay leaf (more than one if you like a stronger bay flavor). Cook, stirring often, until sauce has thickened.
- Turn off heat. Add grated Parmesan and stir until melted and incorporated throughout.
- Serve over pasta or spaghetti squash. You can add all manner of things to this ~ meats like shrimp, chicken, or even pork; or broccoli, mushrooms, carrots, and the like to keep it vegetarian.
Nutrition Facts : Calories 316.1, Fat 27.3, SaturatedFat 17.1, Cholesterol 80.8, Sodium 537.6, Carbohydrate 11.8, Fiber 0.3, Sugar 0.3, Protein 7
CHEESY ALFREDO SAUCE
I created this one night to go with chicken and vegetables, and since then it is a frequent meal request.
Provided by JJBAL
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small sauce pan, melt butter.
- Reduce heat to low/med.
- Add heavy cream to butter and stir until heated through.
- Add half of the mozzarella and half of the parmesan/romano blend.
- Stir until cheese is melted and smooth.
- Add remainder of the cheese and continue to stir until smooth.
- Add adobo seasoning or garlic powder and salt.
- Stir for another 1-2 minutes.
- Serve hot over your favorite meat, pasta, or rice. If sauce in pan cools or separates, just reheat and stir will until butter blands back inches.
FOUR CHEESE ALFREDO SAUCE
Make and share this Four Cheese Alfredo Sauce recipe from Food.com.
Provided by silversparkles111
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- On medium low, heat the butter in a pot.
- Add the garlic and pepper. Cook until garlic is golden brown.
- Reduce the heat to low.
- Slowly add the cream, stirring continuously until all the cream is in the pot.
- Simmer the cream for five minutes. Then stir in the parmesan, asiago, romano and the spices.
- Add the mozzarella and stir until smooth. Simmer for five more minutes then turn off the heat. serve as soon as possible.
Nutrition Facts : Calories 769.2, Fat 74.4, SaturatedFat 46.3, Cholesterol 258.3, Sodium 711.4, Carbohydrate 6.3, Fiber 0.2, Sugar 0.7, Protein 21.3
LEMON CHICKEN ALFREDO SAUCE
Creamy chicken and Alfredo sauce with a lemon twist. Serve over noodles.
Provided by Ryan Smith
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a pan over medium-high heat. Saute chicken breasts with onion and garlic powder until browned and no longer pink in the centers, turning as needed, 7 to 10 minutes.
- Stir in cream cheese, 1/2 cup milk, basil, lemon juice, rosemary, and salt. Cook over low heat, stirring occasionally so sauce doesn't burn, for 15 minutes. Add peas and simmer for 15 minutes more. Add extra milk to thin sauce if it gets too thick.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 12.4 g, Cholesterol 96.3 mg, Fat 31.9 g, Fiber 3 g, Protein 19.6 g, SaturatedFat 14.5 g, Sodium 286.7 mg, Sugar 4.3 g
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- Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper.
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