Creamy Garlic Lemon Pasta | One Of The Easiest Pasta Recipes
This creamy garlic lemon pasta is full of fresh flavour and is the perfect meal for those days or nights when you’re stuck with what to make. This recipe serves 2-3 people and can be halved or doubled to suit your needs. Please enjoy.
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Ingredients -
400g (14oz) - Spaghetti
1 Tbsp (20ml) - Olive Oil
1 1/2 Tbsp (21g) - Unsalted Butter
4 - Garlic Cloves, Thinly Sliced
1 - Whole Lemon, Zest Thinly Sliced
1/2 - Lemon, Juiced
1 Cup (250ml) - Thickened Cream
10g (0.35oz) - Curley or Flat Leaf Parsley, Roughly Chopped
Seasoning To Taste
Notes -
This recipe is strong on lemon so adjust it to your taste. The first time I made it, I put way too much lemon juice in (I used 1 whole lemon) and it ruined the dish. I've now reduced it to half and I think it's the perfect balance. If you’re concerned, you can add the zest and cream and squeeze 1 quarter of a lemon into the sauce and adjust that way. Half a lemon works well though, so don’t worry.
#creamygarlic #pasta #cheapdinner
Spaghetti Aglio e Olio - Garlic Spaghetti Recipe - Laura Vitale - Laura in the Kitchen Ep 324
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Spaghetti Aglio e Olio Recipe
Spaghetti aglio e olio (Spaghetti with garlic and olive oil) - one of the most famous pasta dishes from the Italian cuisine. Super easy pasta recipe with garlic, chilli, parsley and parmesan and olive oil.
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Ingredients:
300g (10.5oz) spaghetti
4 garlic gloves
1 red chili pepper
1/4 bunch fresh parsley
1/3 cup extra virgin olive oil
Salt
Black pepper
Directions:
1. Slice garlic cloves, chili pepper and chop parsley.
2. Bring large pot of water to a boil. Add 1 tablespoon salt. Add the spaghetti and cook according to the directions on the package.
3. Meanwhile make the sauce: to a large, cold skillet add olive oil, slices garlic cloves and chili. Cook over medium-low heat, stirring frequently, until the garlic just begins to turn golden on the edges. don't overcook!
4. Set aside 1 cup of the pasta cooking water before you drain the pasta.
5. Add the drained pasta to the skillet, sprinkle with salt, freshly ground black pepper and stir. Add the cooking water and stir until combined. Turn the heat off, add the parsley and give a last stir.
6. Transfer to a plate and serve with parmesan.
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!
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Spaghetti Garlic and Oil - Rossella's Cooking with Nonna
Spaghetti Garlic and Oil, one of the classic and simplest dishes to make .
Full Recipe Here:
Spaghetti Aglio e Olio Recipe | How to Make Garlic Spaghetti
A classic Italian dish, Spaghetti Aglio e Olio (e peperoncino!) is simple, healthy and sure to tickle your tastebuds. Join me along with one of my young superstar fans, Dorian as we create this astonishing dish in a beautiful Sydney park. Dorian’s enthusiasm and love for food will be sure to make you rush to the kitchen and with just a few special ingredients, Spaghetti aglio e olio will become your go-to for a quick, irresistible meal.
Enjoy this authentic garlic spaghetti recipe.
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INGREDIENTS:
Spaghetti (300-500g)
2 x long chillies (you can also use chilli flakes if you prefer)
Bunch of fresh parsley
2 x garlic cloves
Extra virgin olive oil (EVOO)
Rock salt
Pepper
Parmesan cheese
5L water
UTENSILS:
Large deep round fry pan
Large deep pot
Wooden spoon
1 x sieve
Grater
Tongs
Mixing bowl
METHOD:
1. Add approx. 5litres of water to your pot and put it on the stove at a medium-high temperature.
2. Finely slice 2 cloves of garlic and chop them into small pieces.
3. Slice up both chillies and then cut these up into small pieces too.
4. Chop a generous amount of parsley.
5. To prepare your Spaghetti Aglio e Olio , put a large, deep fry pan on low heat and drizzle some EVOO over the top. After it heats up (around a minute or so), add the chopped chilli, garlic and parsley.
6. Add some cracked pepper over the top and mix well using a wooden spoon.
7. Leave this to cook for around 5 minutes and remember to stir it every now and then.
8. Once the water has boiled, throw in some rock salt and mix it through. Now, add the pasta and cook it to the instructions on the packet (this is best served al dente).
VINCENZO’S PLATE TIP: If the ingredients aren’t smothered with EVOO, there probably isn’t enough! Add some extra oil as it is the key ingredient so that the pasta will be well lathered once it is mixed together.
9. Keep an eye on the pan and make sure the garlic doesn’t burn as this will ruin the taste! If it starts to brown, add a small drop or two of water but be careful!
10. Once the pasta has finished cooking, strain it and add it to the fry pan – adding a little boiled water as you go.
11. Mix this together really well using a set of tongs and then swirl and toss the pasta around so that all of the ingredients which are at the bottom, come to the top and beautifully colour the strands of spaghetti.
VINCENZO’S PLATE TIP: Spaghetti Aglio e olio should be cooked then eaten right away as it is best enjoyed hot from the pan!
HOW TO SERVE: Add it to your desired serving plate and then grate a generous serve of parmesan cheese over the top along with an added drizzle of EVOO to tantalise your tastebuds!
E ora si mangia, Vincenzo’s Plate…Enjoy!