Spaghetti With Lemon Sauce Recipes

LEMON PASTA SAUCE

Steps:

• In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE

Steps:

• Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.
• Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
• When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.

LEMON SPAGHETTI | EASY PASTA AL LIMONE RECIPE

Steps:

• Wash the lemon and then grate the zest, avoiding the bitter white part. Squeeze out the juice and set aside.
• Place the butter, oil and grated lemon zest in a large non-stick pan. Remember to save some of the zest to add at the end. Melt the butter and sauté it. Stir well with a wooden spoon and add the lemon juice. Finally add the garlic clove. Simmer on low heat for about 5 minutes.
• Meanwhile, cook spaghetti in 1.5 liters (7 cups) of water with 1/2 tablespoon coarse salt. Take a look at the cooking time of the spaghetti on their package. Halfway through cooking, drain spaghetti and place in the skillet with lemon sauce. Spaghetti should be very much al dente, practically still raw, and finish cooking in the pan with the sauce.
• Add a ladleful of the starch-rich cooking water. Finish cooking the spaghetti in the pan, stirring well. If necessary, add a little more water. Serve hot with more lemon zest and a little chopped parsley on top.

SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE

Steps:

• Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.
• Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
• When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.

SPAGHETTI WITH LEMON BUTTER

Steps:

• Cook pasta in plenty of boiling salted water until al dente, 7-10 minutes; drain.
• Meanwhile, melt butter in a large skillet over low heat, stirring until creamy.
• Stir in lemon zest and juice.
• Toss lemon sauce with hot pasta; serve.
• *Spaghetti with Lemon Butter and Tuna: add 1 (6 oz.) can chunk light tuna, well drained, and 2 tablespoons coarsely chopped flat leaf parsley to the lemon sauce; heat gently 1 minute before tossing with hot pasta.
• *Spaghetti with Lemon Butter and Peas: add 1 cup frozen peas to the butter; heat, stirring, over low heat until peas are tender, about 3 minutes; add the zest and lemon juice; toss with hot pasta.
• *Spaghetti with Lemon Butter and Shredded Zucchini: shred 2 small zucchini (about 6 ounces); add to butter; heat, stirring, until crisp-tender, about 3 minutes; add the lemon zest and juice; toss with the hot pasta.

LINGUINE WITH LEMON-CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.