LEMONY VEGETABLES AND PASTA
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
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.
LEMON PEPPER PASTA AND ASPARAGUS
Serve a 30-minute weeknight pasta meal, vegetarian style.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
- Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.
Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g
LEMON-PEPPER VEGETABLES
Our Test Kitchen tossed together this colorful side dish that's sure to brighten up any dinner table. The mild seasoning lets the veggies' fresh flavors shine.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, combine green beans and water. Cover and microwave on high for 5-6 minutes or until crisp-tender. , Stir in squash. Cover and microwave on high for 2 minutes. Add tomatoes. Cover and cook 30 seconds longer or until heated through; drain. Gently stir in the butter, lemon-pepper and Italian seasoning.
Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 88mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
LEMON PEPPER PASTA WITH VEGETABLES
Steps:
- Start by sautéing the garlic, lemon pepper and the vegetables of your choice in olive oil for 3-5 minutes. Don't not overcook your veggies unless you like them that. I like them a little crisp (though John likes them a little soft. Balance is everything). For color I might toss in some sun dried, cherry or grape tomatoes at the end of the sauté. Now, let's prepare the pasta. Unlike other products, it helps to actually read and follow the manufacturer's recommendations. In the case of Esotico Pasta, they recommend bringing 5 quarts of lightly salted water to a rolling boil. Then add the pasta and let it come back to a boil. Cook uncovered for four minutes. Test your pasta then, checking for "al dente", which means your pasta is slightly firm. I like to take a piece and bite in to it. If I have to cut in to it with my teeth a bit, what I call "a bite", I consider it done. It shouldn't be too soft or too hard, but definitely to your own taste. Once you find your firmness, take it off the heat and drain the pasta. I then toss the pasta with our sauce, and top it all with freshly grated Parmesan cheese. I like Parmigiano Reggiano, which you can find at many higher end cheese counters. I sometimes like to add some lean chicken breast slices for a bit of protein as well. In the end I have a tasty dish that didn't take me longer than 15 minutes. Enjoy! For more, see us at http://www.wellkrafted.com
LEMON RICOTTA PASTA WITH VEGETABLES
This is my "kitchen sink" pasta dish, you can use whatever veggies or cheeses you have on hand. The combo sounds a little odd but you'll be surprised of the amount of flavor you get!
Provided by Kayla Kinney
Categories Ingredients Dairy Recipes Cheese Recipes Ricotta Cheese Recipes
Time 40m
Yield 8
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
- Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
- Plate and top with mozzarella.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 49.1 g, Cholesterol 36.9 mg, Fat 13 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 7.6 g, Sodium 417 mg, Sugar 3.7 g
LEMON PEPPER PASTA SEAFOOD
Steps:
- Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.
- Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
- Toss pasta with shrimp and Parmesan cheese.
Nutrition Facts : Calories 491.5 calories, Carbohydrate 43.9 g, Cholesterol 181.3 mg, Fat 19.7 g, Fiber 2.1 g, Protein 34.7 g, SaturatedFat 4.2 g, Sodium 671.1 mg, Sugar 2.1 g
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