LINGUINE WITH LEMON & TOMATOES
This roasted lemon & tomato linguine pasta is a simple, yet elevated, summer dinner. Roast the tomatoes ahead of time, and this recipe comes together in a flash.
Provided by Jeanine Donofrio
Categories Main dish
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F and line a small baking sheet with parchment paper.
- Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they're golden brown around the edges. Finely mince the lemons and set aside.
- In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
- Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.
LINGUINE WITH CLAMS
Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4 to 6
Number Of Ingredients 12
Steps:
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
- Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.
Nutrition Facts : Calories 627, Fat 22 g, Carbohydrate 67 g, Protein 33 g, SaturatedFat 6 g, Sugar 4 g, Fiber 3 g, Sodium 920 mg, Cholesterol 61 mg
PARMESAN & GARLIC LINGUINE
Parmesan and Garlic Linguine Pasta is super easy, fast and SO flavorful! This is sure to be one of your new favorite linguine recipes!
Provided by Lauren's Latest
Categories Dinner
Time 15m
Number Of Ingredients 8
Steps:
- Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid.
- Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. {I only used about 3 tablespoons.}
- Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.
Nutrition Facts : Calories 386 kcal, Carbohydrate 43 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 361 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving
LINGUINE MONTECATINI
Pasta is one of my favorite staples, and this recipe has a great fresh taste. Pair this dish with your favorite grilled chicken recipe for a simple low-fat meal. The drying of the tomatoes helps to intensify the flavor by removing some of the water. Kick up the heat a little and add some crushed red-pepper flakes. From Prevention's Eat Up, Slim Down
Provided by TheGrumpyChef
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees.
- Place tomatoes cut side up, on a rack in a large baking dish and bake 20 minutes, or until slightly dry. Coarsely chop the tomatoes.
- Warm oil in a large nonstick skillet over medium heat. Add garlic, spinach, and tomatoes and cook until spinach is wilted.
- Cook linguine according to package directions. Drain, add to the skillet and toss well.
Nutrition Facts : Calories 269.1, Fat 3.5, SaturatedFat 0.5, Sodium 33.1, Carbohydrate 50.4, Fiber 4.1, Sugar 5, Protein 9.7
FETTUCCINE WITH PORCINI
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half.
- Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so.
- Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.
- Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add 3/4 cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with cheese alongside.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 20 grams, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 469 milligrams, Sugar 1 gram, TransFat 0 grams
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