LEMON PEPPER SAUCE
There's nothing quite as vibrant, summery and flavorful as lemon pepper sauce! This is a fast and easy lemon pepper pasta that is truly unforgettable- filled with a perfectly balanced soft essence of lemon flavor.
Provided by Julie Blanner
Categories Sauce
Time 10m
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, melt butter.
- Add minced garlic and sauté for 1 minute.
- Add lemon juice, lemon zest and black pepper. Reduce to a simmer for 3 minutes.
Nutrition Facts : Calories 109 kcal, Carbohydrate 2 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 102 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FIERY ANGEL HAIR PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
SPICY GARLIC LEMON PEPPER PASTA
Make and share this Spicy Garlic Lemon Pepper Pasta recipe from Food.com.
Provided by Mari C.
Categories < 30 Mins
Time 20m
Yield 4-6 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to box. .
- Heat olive oil over medium heat in large fry pan.
- Add garlic and crushed red pepper. Saute until golden, about 1-2 minutes.
- Add salt, garlic powder, lemon & white wine.
- Stir 2 minutes, remove from heat.
- Toss pasta with sauce, parsley, basil and cheese.
- Serve.
Nutrition Facts : Calories 621.8, Fat 22.4, SaturatedFat 6.5, Cholesterol 22, Sodium 1264.1, Carbohydrate 78.5, Fiber 3.8, Sugar 3.4, Protein 23.2
SPAGHETTINI WITH GARLIC AND LEMON
Categories Garlic Pasta Side Lemon Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 to 8 side-dish servings
Number Of Ingredients 9
Steps:
- Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
- While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
- Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)
PEPPERONI PASTA WITH LEMON AND GARLIC
Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite. Here, they're the foundation of a hearty pasta sauce that's supremely satisfying and fast enough for a weeknight. Lemon, garlic and fennel seeds round out the flavors, and fresh herbs lend brightness. Taste the pepperoni before adding the optional red-pepper flakes. Depending on the brand of sausage, you might not need the extra kick. And if you don't have pepperoni on hand, any kind of salami will work.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
- If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
- Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
- Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.
SPICY LEMONY CLAMS WITH PASTA
Provided by Elaine Louie
Categories dinner, easy, quick, pastas, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fill a large stockpot three-quarters full of water, and add 1 tablespoon salt. Bring to a boil over high heat, and add pasta. Boil until pasta is al dente, 7 to 8 minutes, and drain well. While pasta is cooking, prepare sauce.
- In a large skillet over medium-low heat, heat olive oil. Add garlic, and saute just until garlic is translucent, about 2 minutes. Add clams and wine, and cover immediately. Raise heat to medium-high. Shake pan often, and check clams after 4 minutes. If any have opened, transfer them to a bowl so they do not overcook. Simmer remaining clams until all have opened.
- In a large serving bowl, combine clams and broth from pan. Add pepper flakes, lemon zest, lemon juice, parsley, and salt and pepper to taste. Mix well. Add drained pasta, and toss well. Serve in soup bowls, accompanied by hot sourdough toast.
Nutrition Facts : @context http, Calories 834, UnsaturatedFat 24 grams, Carbohydrate 98 grams, Fat 30 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 869 milligrams, Sugar 5 grams, TransFat 0 grams
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