Lemon Herb Pasta; Angel Hair Pasta with Lemon, Italian Seasoning and Garlic
This is a pretty easy recipe to make. Waiting for the water to boil and cooking the pasta is the longest part! The lemon and herb seasoning is light and refreshing. I added chicken and broccoli to my dish just to give it a little more to keep me fuller longer. Enjoy!
Lemon and Herb Pasta
Ingredients:
1/2 box Angel Hair pasta
1/4 cup olive oil
Zest and juice of 1 medium lemon
1 teaspoon Italian Seasoning
1-2 cloves garlic, minced
1/4 bunch of parsley
Salt and pepper to taste
Parmesan cheese, optional
Directions:
Boil pasta according to box directions.
In medium sized bowl mix olive oil, Italian seasoning, salt and pepper.
Zest the lemon and add it to bowl.
Roll lemon under your hand on countertop to help loosen the juice.
Cut lemon in half and squeeze out the juice of each half into a cup.
Remove any seeds and pour juice into bowl.
Chop parsley and add to bowl.
Mince garlic and add to bowl.
Mix well.
Stir mixture into cooked pasta.
Top each serving with Parmesan cheese if desired.
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Here is a link to a zester. Not the one I used but I do like OXO products.
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Music: Ice Cream by Joey Pecoraro on YouTube Audio Library
One-Pot Lemon Garlic Shrimp Pasta
One-Pot Lemon Garlic Shrimp Pasta
Servings: 4
INGREDIENTS
8 ounces linguine
2 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter
4 cloves garlic, minced
1 teaspoon crushed red pepper
1 ¼ pounds large shrimp
Salt and pepper to taste
1 teaspoon dried oregano
4 cups baby spinach
¼ cup parmesan
2 tablespoons parsley, chopped
1 tablespoons lemon juice
PREPARATION
1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set aside pasta.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp are turning pink, but not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp is cooked, add lemon juice, mix once more, then serve while hot.
8. Enjoy!
Music provided by Audio Network. Used with permission
Quick Lemon Pasta (under 10 min)
Quick Lemon Pasta
@inagarten inspired me to make this recipe with my own little twist to her Fan-Favorite Lemon Capellini.
I used what I had on hand, added a couple of things and it was delicious!
My Twist…
Ingredients:
Salt and freshly ground black pepper
1 lb. thin spaghetti
1/2 pound (2 sticks) salted butter
Zest of 1 lemon
Juice of 2 large lemons
1 tbsp chopped basil, I used Gourmet Garden (Semi-dried and lasts 4 weeks)
Grated parmesan to taste
Directions:
Add 2 tablespoons of salt to a large pot of boiling water.
Add the thin spaghetti and cook to package instructions.
Meanwhile, heat a large sauté pan, add the butter, and heat until the butter is melted.
Add the zest and juice of the 2 lemons.
Add 1 teaspoon pepper and swirl the pan to combine.
As soon as the pasta is cooked, lift the pasta out of the water, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce.
Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
Add chopped basil and parmesan.
Mix well. And we are done!
Easy Garlic Butter Pasta
Easy 20-minute garlic butter pasta that goes so well with any dish! It’s super quick and easy to make, and it may seem so simple but it holds a ton of flavor! Plain spaghetti is smothered in a decadent butter garlic sauce, then topped with freshly grated parmesan and parsley. Simple, and perfect!
⭐️ Printable Recipe:
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Spaghetti al Limone - Classic Lemon Pasta Recipe - The Pasta Queen
Spaghetti al Limone (Lemon Pasta). The perfect balance of pasta, lemon, garlic and cream, an Italian classic.
Ingredients:
- Heavy Cream
- A Small Lemon
- 4 tbsp Butter
- 1 Garlic Clove
- 200 g Spaghetti (serves 2 people)
- 2-3 tbsp of extra virgin olive oil
- Flakey Salt
- Parsley (for garnish)
(For a vegan alternative, skip the heavy cream and butter! It’s a classic and absolutely delicious.)
Recipe:
1. Mince one garlic clove and sizzle it in a pan with extra virgin olive oil.
2. As the garlic is sizzling, boil the pasta (don’t forget to save about 1 cup of pasta water!)
3. Add 4 tbsp of butter.
4. Add the zest of a small lemon. (save some zest for the perfect garnish)
5. Mix in the juice of a small lemon and let it cook for a few seconds.
6. Then mix in the heavy cream and add a pinch of salt.
7. Drain the pasta and mix it into the sauce until your pasta really absorbs all that delicious flavor.
Useful tip:
Sprinkle some finely chopped parsley and lemon zest for garnish to make your dish as gorgeous as you are!
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Angel Hair Pasta with Scallops in a Lemon Caper Sauce
This week, on PCPR, Chef Joseph prepared Angel Hair Pasta with Scallops in a Lemon Caper Sauce!
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