We like Rao's linguine and used it in this recipe.You could also use rosemary, thyme, or parsley. The herbs in this recipe are flexible - we used mint, sage, and basil.If your sauce is too thick, use of little of this to thin the sauce. Save a cup of the pasta water before you drain your pasta.Some of these links may be affiliate links. Burst Cherry Tomato Pasta - loads of flavor and the just burst tomatoes are like little pockets of joy in each bite.
Lemon pasta full#
The roasted eggplant and the slow-cooked tomato sauce are an incredibly satisfying combination.
Then add the herbs, lemon juice, salt, and pepper and stir to combine.Add the parmesan cheese in small handfuls, stirring till it’s melted.Add the zucchini and pasta to the cream sauce.Drain the pasta, reserving some pasta water in case your sauce is too thick.Work in batches if your skillet is smaller. Add the zucchini to the skillet and cook for 1 to 2 minutes.Heat a skillet or pot over medium-high heat and add olive oil.Remove the cream sauce from the heat when it’s slightly thick in texture.Repeat until all the butter has been added. Add 1 tablespoon of butter at a time to the cream.Meanwhile, start a saucepan over medium heat.When the water is boiling, add your pasta and cook to al dente (according to package directions).Start a large pot of boiling water for the pasta.It comes together quickly, but you'll have multiple things on the stove at once, so make sure your prep work is done before you start heating your pots! You need to prep all your ingredients before you start making this recipe. Seasonings - you'll need at least one lemon (for both juice and zest) some fresh herbs like basil, sage, or mint kosher salt, and ground black pepper.Try not to use huge zucchini, when they're overgrown they don't taste as delicious. Zucchini - you'll need 3 medium zucchini for this.Dairy - you'll need heavy cream, butter, and parmesan for this recipe (we said it was creamy!).Pasta - we used linguini for this recipe, but you can use spaghetti as well.Here's what you'll need to make this recipe: It's a real crowd-pleasing recipe because of the delightful lemony sauce Ingredients for this Recipe It's an easy dinner for 4 people and ready in less than half an hour. It's the perfect recipe to use up a bunch of zucchini and even though it has a heavy cream sauce, it still feels light and fresh. It's lightened up with half the noodles being spiralized zucchini. This pasta recipe is the best - it's got a bright, creamy sauce. Why You’ll Love this Zucchini Pasta Recipe It's a delicious meal that's ready in 25 minutes. It has a rich, decadent sauce made from cream, butter, and lemon that's brightened up with fresh herbs. Sautéed mushrooms and/or sliced zucchini are also delicious additions.This creamy zucchini pasta recipe is made with spiralized zucchini noodles and linguini noodles. Throw in some steamed broccoli or asparagus for some extra nutrition and texture.
If you want to keep it vegetarian, there are several vegetables that go well with lemon spaghetti. For a fancier dinner, top with slices of grilled chicken or some Spicy Grilled Shrimp. If time is an issue, stir fry some shrimp or diced chicken and combine with the pasta. Chicken and shrimp are my first two choices of protein to add to pasta. Optional ToppingsĪs is, this is a great vegetarian main dish, but adding a little meat will make it a heartier meal. The farfalle (little bows) is especially good because it gives more surface for the sauce to stick. The light, lemon flavor is perfect on penne pasta, rotini pasta, or farfalle pasta. This recipe can be made with any type of pasta, not just spaghetti. If you make the sauce while the pasta is cooking, you’re done in literally 15 minutes. You won’t believe how quickly it comes together. You don’t use any heavy creams or sauces, just bright, fresh ingredients. It is such a great summer dish because it is so light! Plus, you don’t have to turn on the stove and heat up the house. The lemon and basil combo is just *chef’s kiss*. I am obsessed with pretty much any pasta, but this recipe has a special place in my heart.
0 kommentar(er)
