Best Creamy Lemon Gemelli Recipes

CREAMY LEMON GEMELLI

Creamy Lemon Gemelli image

This 20-minute gemelli is all creamy, cheesy, lemony deliciousness. What more can you ask of a quick weeknight pasta dish?

Provided by My Food and Family

Categories Milk

Time 20m

Yield 6 servings, about 1 cup each

Number Of Ingredients 7

Ingredients

4 cups gemelli pasta, uncooked
2 Tbsp. butter
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup whole milk
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Tbsp. lemon zest
1/8 tsp. freshly ground black pepper

Steps:

Cook pasta as directed on package; drain.
Meanwhile, melt butter in large saucepan on medium heat. Add cream cheese and milk; stir 2 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk. Stir in 2 Tbsp. Parmesan.
Add pasta to sauce with zest; stir until evenly coated. Top with pepper and remaining Parmesan.

Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 210 mg, Carbohydrate 59 g, Fiber 3 g, Sugar 5 g, Protein 15 g

LEMON JELLY CANDIES

Lemon Jelly Candies image

This timeless candy will add a little sparkle to any candy assortment. The tart jellies will be a refreshing treat.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 1-1/2 pounds.

Number Of Ingredients 7

Ingredients

2 envelopes unflavored gelatin
1-1/4 cups water, divided
2-1/4 cups sugar, divided
2 packages (3 ounces each) lemon gelatin
1/2 cup lemon juice
1 teaspoon grated lemon zest
1/4 cup clear edible glitter

Steps:

Line an 8-inch square pan with foil and spray foil with cooking spray; set aside., In a small bowl, sprinkle unflavored gelatin over 1/3 cup water; set aside., In a small saucepan, combine 2 cups sugar and remaining water. Bring to a boil over medium heat. Cook and stir until the sugar dissolves. Cook, without stirring, until candy thermometer reads 260° (hard-ball stage). Remove from the heat., Stir lemon gelatin and unflavored gelatin mixture into hot syrup; stir until sugar dissolves. Stir in lemon juice and zest. Pour into prepared pan. Cover and refrigerate overnight or until candy is set., Combine edible glitter and remaining sugar; spread half of mixture over a 14x12-in. piece of paper. Invert candy onto the parchment. Cut candy into 48 triangles and coat with remaining glitter mixture. Store candy in an airtight container at room temperature for up to 1 week.

Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.