Roasted Lemon Shells Recipes

ROASTED LEMON SHELLS

Roasted Lemon Shells image

Provided by Jonathan Reynolds

Time 1h40m

Yield 8 lemon shells

Number Of Ingredients 3

Ingredients

4 Meyer or other lemons, rinsed
2 teaspoons sugar
Sea salt and ground pepper

Steps:

Preheat oven to 400 degrees. Wrap lemons in two layers of aluminum foil, place on a sheet pan and bake for one and a half hours -- they should shrivel and collapse.
Cool and unwrap lemons, cut them in half and carefully scoop out the flesh. Reserve the lemon halves. Force the flesh through a sieve or vegetable press to remove seeds. Stir in sugar and season with salt and pepper. Serve shells filled half with the puréed flesh, half with a few tablespoons of tapenade. Guests should eat shells and all.

Nutrition Facts : @context http, Calories 13, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 70 milligrams, Sugar 2 grams

ROASTED LEMON PASTA

Roasted Lemon Pasta image

Pasta like you've never had it before with roasted lemons.

Provided by Sunaina

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

2 large lemons
1 (16 ounce) package whole wheat penne
3 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil
1 pinch salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Wrap lemons in aluminum foil.
Place lemons in the preheated oven and roast until tender, about 30 minutes.
While lemons are roasting, 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. Drain pasta and set aside.
Remove lemons from the oven and let cool slightly. Remove foil, slice each lemon in half, and squeeze roasted lemon pulp into a bowl.
Heat oil in a large skillet. Add garlic and cook until fragrant, about 1 minute. Add lemon pulp and cook for 2 to 3 minutes. Add cooked pasta, basil, salt and pepper; toss well. Serve hot.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 45.2 g, Fat 11.3 g, Fiber 6.8 g, Protein 11 g, SaturatedFat 1.4 g, Sodium 66.4 mg, Sugar 1 g

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