lemon pasta recipes?

[Honey693]

I've never had lemon pasta in my life, but right now lemon and any of noodles sounds amazing. Anyone have any good summery recipes? All the ones I find have cream in them which is way to heavy in the summer.

[Llyra]

I make mine with chicken stock, lemon, butter, olive oil, and a splash of white wine. I cook some onions until they're soft, in butter, then add the stock and wine and whatever other veggies I want in it-- spinach is nice, or peas-- and simmer until the veggies are done, then I add some extra-virgin olive oil, and the lemon. I wait to add the lemon until right before I serve it so that the lemon juice isn't getting cooked-- that way it has more Vitamin C.

It's nice with just salt and white or black pepper. You can add basil if you want it fancy. And you don't HAVE to use green veggies-- you can just have the onion or even just garlic if you like it that way.

If you want to thicken the sauce, add a tablespoon of flour to the buttered onions, and let that cook a minute before you add the stock.

If you don't want to use butter-- if that seems too rich-- you can also just use olive oil, and that's fine.

If you really want it rich, though, stir in two lightly beaten egg yolks in the last minute or two of cooking. YUM!

[zinemama]

This is really simple and good.

Pasta with Meyer Lemon and Arugula

1lb spaghetti or linguine
1/2 cup creme fraiche (I get it at Trader Joe)
1 meyer lemon (regular kind works ok)
1 bunch arugula
parmesan or pecorino romano

Chop up the arugula and put it in a large bowl. Add a handful of grated parmesan. Zest the lemon and add that, too. Juice the lemon and set aside.

Meanwhile, cook your pasta. When it's done, add it to the bowl. Pour on the lemon juice and the creme fraiche. Toss everything together until the arugula is a bit wilted. Salt and pepper to taste.

[mumkimum]

I've made a yummy, simple lemon-broccoli pasta. Cook the broccoli in with your cooking pasta (somewhere around 7-8 minutes left) and drain together. Then add some lemon zest, olive oil, salt and pepper to it all (maybe parmesan too).

[jgale]

Chopped tomatoes and lots of chopped basil, olive oil and lemon juice plus lots of parm. De-lish! (My kids don't eat it though...)

[karne]

Originally Posted by zinemama

This is really simple and good.

Pasta with Meyer Lemon and Arugula

1lb spaghetti or linguine
1/2 cup creme fraiche (I get it at Trader Joe)
1 meyer lemon (regular kind works ok)
1 bunch arugula
parmesan or pecorino romano

Chop up the arugula and put it in a large bowl. Add a handful of grated parmesan. Zest the lemon and add that, too. Juice the lemon and set aside.

Meanwhile, cook your pasta. When it's done, add it to the bowl. Pour on the lemon juice and the creme fraiche. Toss everything together until the arugula is a bit wilted. Salt and pepper to taste.

This sounds beyond delicious! I bet you could sub in some fresh chopped spinach for the arugula-we LOVE spinach here. Maybe some garlic, or is that too heavy w/the lemon? I wonder if a little chicken stock and slightly less cream would lighten it? Also, some good grilled chicken pieces. I can't wait to try this!

[Rosehip]

Originally Posted by zinemama

This is really simple and good.

Pasta with Meyer Lemon and Arugula

1lb spaghetti or linguine
1/2 cup creme fraiche (I get it at Trader Joe)
1 meyer lemon (regular kind works ok)
1 bunch arugula
parmesan or pecorino romano

Chop up the arugula and put it in a large bowl. Add a handful of grated parmesan. Zest the lemon and add that, too. Juice the lemon and set aside.

Meanwhile, cook your pasta. When it's done, add it to the bowl. Pour on the lemon juice and the creme fraiche. Toss everything together until the arugula is a bit wilted. Salt and pepper to taste.

Do you think this would work with baby spinach?

[faeriecurls]

I saw this recipe over the weekend - it looks delicious and really easy! I'm going to try it this week.

[Rosehip]

Originally Posted by Rosehip

Do you think this would work with baby spinach?

I made it with baby spinach, and it was a hit! Thanks Zinemama!

[catnip]

http://www.weightwatchers.com/util/p...ecipeID=105351

[mama_y_sol]

Pasta, fresh lemon juice and lemon zest, olive oil, fresh parsley, salt and pepper and grated halloumi cheese. It's my sister-in-law's recipe from Cyprus and it is delicious.

[academama]

This is pretty good:
http://thepioneerwoman.com/cooking/2...d-lemon-pasta/

[homemademom]

I do something really simple. Toss the pasta with green peas, olive oil, lemon juice, salt, pepper and parmesan or peccorino romano.

[KittyM]

I like to garnish with crispy sage - saute whole sage leaves in a little butter and olive oil until dark and crispy, then drain on paper towels. When they've cooled a bit, crumble them over your lemony pasta - delicious!

[pear-shaped]

I make mine very simply. For 200g of pasta (7 oz, 3 servings in my family): I saute a couple of garlic cloves in a tablespoon of oil, then add a teaspoon of lemon zest and let it cook just until it's a little softened. (If I want the end result to be more garlicky, I heat about 1/4 cup of olive oil until hot, remove it from the heat, add a few finely chopped garlic cloves, then the teaspoon of lemon zest.) Then I add the juice of one lemon (and some more oil if I sauteed the whole cloves in just 1 tbsp.) If I used whole garlic cloves, I remove them. After dressing the pasta, I add some ricotta, not a lot, about 100g (3.5 oz).

[russsk]

We used to make a nice, light summery lemon pasta. I would sauté garlic and shallot in a bit of butter and olive oil, then add a splash of white wine and capers. Add lemon juice and zest, and toss with fresh linguine. Finish with parsley. Steamed broccoli is a nice side. This week I have plans for a Parmesan, lemon and fava pasta dish. Very similar, but I'll use a splash of cream, fresh fava beans and some grated Parmesan before tossing with the pasta. No capers. This is also really nice with fresh peas, baby spinach and asparagus sliced very thinly. I don't have a problem with cream during the summer at all, though. Actually, I think it's especially delicious.

[greenmansions]

I sautee some shrimp in olive oil with some garlic, add some white wine at the end and cook that off a bit. Add in pitted kalamata olives, some fresh oregano or dried, then toss with pasta. Add crumbled feta, and squeeze lemon over to taste and mix it up. Serve.

I sometimes add spinach or steamed broccoli to the sautee pan with the olives. Other times I will add lemon zest as well as the juice.

I also save a little bit of the pasta water because sometimes this turns out a bit dry and I prefer not to add more oil once it's done.

[littlest birds]

I clicked on this because I make one regularly that we like but it does include cream like several of previous.

We do 2 lbs pasta, 4-6 lemons for peels (with lemonade made fresh to drink!), 1-2 c. cream, lots of sauteed garlic and a little bit of chiles, and we add ham just for flavor (maybe 8oz for 2lb pasta) but have also done it just with asparagus in the Spring. Snap peas are also good.

We are obviously pretty fat-friendly and meat-friendly with our diets. We saute the garlic in butter, then the ham after (cut in as small of little wee chips as possible) then the lemon peel gets added along with cream. This sauce I simmer maybe 30 min. Not really "light" but to me not really heavy either since the sauce is so much distributed as to be just a coating... the leftovers are nice cool FWIW.

I do replace up to half of the cream in various recipes by mixing milk with unbleached white flour for thickening--I have never tried that with this one.