LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH
Steps:
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
- Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
- Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
- Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.
Nutrition Facts : Calories 535, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 335 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 37 grams, Sugar 5 grams
HERB AND LEMON SAUCE FOR SHRIMP AND PASTA
Very yummy and spicy. Lower the amount of oregano and basil to reduce spiciness, and use less red pepper flakes to lower the heat. To ease cooking and prevent burning or overcooking, have all the ingredients chopped and prepared in separate bowls for quick addition to the skillet. I serve this with steamed broccoli and garlic bread.
Provided by Spankie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions only until just al dente; drain; set aside.
- Melt the butter in a large, heavy skillet (I love making this in my wok!). Add lemon zest, garlic, red pepper flakes, basil and oregano; saute over medium heat 2 minutes.
- Add shrimp and saute until opaque, about 4 minutes. Note that shrimp should almost be fully cooked at this stage, but not completely, so don't overcook this step or shrimp will be tough.
- Add parsley, green onions, salt and pepper, and cook 1 minute longer.
- Stir in lemon juice and cook another minute, then add the cooked pasta and parmesan cheese; toss well and serve immediately.
- Serve with additional parmesan cheese, if desired.
Nutrition Facts : Calories 647, Fat 27.4, SaturatedFat 16.1, Cholesterol 209.8, Sodium 953.7, Carbohydrate 69.4, Fiber 3.7, Sugar 3, Protein 30.2
LEMON HERB SHRIMP AND PASTA
It only takes 25 minutes to make our delicious seafood pasta dish made with frozen basil vegetable medley, shrimp and bow-tie pasta.
Provided by By Deborah Harroun
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, cook frozen vegetables in microwave as directed on package.
- In large bowl, toss cooked pasta and vegetables, cooked shrimp, 1/2 cup cheese, the lemon peel, oil and tomatoes. Divide mixture among 4 shallow bowls or plates; sprinkle with additional cheese.
Nutrition Facts : Calories 404.2, Carbohydrate 56.3 g, Cholesterol 81.1 mg, Fiber 5.7 g, Protein 23.3 g, SaturatedFat 3.2 g, ServingSize 1 Serving, Sodium 561.3 mg, Sugar 2.6 g
SEAFOOD PASTA WITH LEMON-SAFFRON HERB DRESSING
Categories Citrus Pasta Freeze/Chill Quick & Easy Mayonnaise Crab Shrimp Celery Arugula Summer Tarragon Sour Cream Dill Capers Lettuce Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Place 3 tablespoons hot cooking liquid in medium bowl. Sprinkle saffron over and let stand at room temperature 5 minutes. Transfer pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat. Let stand at room temperature until cool, stirring occasionally.
- Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid. Whisk to combine. Season saffron dressing to taste with salt and pepper. Pour dressing over pasta. Add shrimp and celery; toss to coat. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours.
- Line platter with arugula and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.
PASTA WITH LEMON HERB YOGURT SAUCE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set the yogurt in a sieve set over a bowl to strain and come to room temperature, about 1 hour.
- Fill a large pot with water and bring to a boil. Season generously with salt. Add fettuccine and cook until al dente, about 2 minutes less than the box instructions. Drain, reserving 1 cup pasta water.
- Combine feta, yogurt, garlic, lemon zest and juice, olive oil and half the herbs in a large bowl, then season with salt and pepper. Mix until well blended.
- Add the hot cooked pasta and toss to coat. Add some pasta water until sauce is at desired consistency. Taste and adjust seasoning. Transfer to serving bowls and garnish with Pecorino-Romano and the remaining chopped herbs.
ZUCCHINI PASTA W/ CREAMY LEMON HERB DRESSING
Categories Vegetable
Number Of Ingredients 13
Steps:
- combine zucchini, diced veggies and edamame Combine all dressing ingredients, pour over pasta mix and toss to combine.
GRILLED LEMON CATFISH & GARLIC HERB PASTA
i love lemonie dishes so i created this
Provided by Darlene Bolfa
Categories Fish
Time 15m
Number Of Ingredients 12
Steps:
- 1. Boil Pasta set aside melt Butter add all the rest of the sauce Ingredents once Boiling turn off and add pasta
- 2. To Grill the Fish i used Itialian Dressing Poured in pan added Fish add seasioning and Jal. Pepper once cooked about 7 min. serve over Pasta total time maybe 15 min. Fast and easy
LEMON-HERB POTATO AND PASTA MASON JAR SALAD
Provided by Jamika Pessoa
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the salad: Boil the potatoes in salted water until fork tender, 10 to 12 minutes, then drain. Cook the pasta to al dente according to the package directions, then drain. Set the potatoes and pasta aside to cool slightly.
- When cool, mix together the potatoes, pasta, basil, parsley, bell peppers and onion in a large bowl.
- For the dressing: Whisk together the oil, vinegar, mustard, sugar, garlic and lemon juice in a small bowl. Season with salt and pepper.
- Drizzle the dressing over the salad and toss until well incorporated. Taste and adjust the seasoning. Serve chilled or at room temperature in mason jars.
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
A light yet flavorful dish. Perfect way to help use up your summer harvest.
Provided by Chef V
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h45m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
- Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
- Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
- Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 11.4 g, Cholesterol 64.6 mg, Fat 16.8 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 410.1 mg, Sugar 5.6 g
LEMON-LIME 3-HERB PASTA
Steps:
- Bring a pot of lightly salted water to a boil. Cook the rotini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta.
- Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, cilantro, and sage through the pasta until evenly mixed.
- Serve hot.
HERB, ZUCCHINI AND LEMON PASTA
Make and share this Herb, Zucchini and Lemon Pasta recipe from Food.com.
Provided by Carrlin
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook rotino according to package directions. Drain.
- Meanwhile, melt light butter in a 12-inch skillet over medium heat; add onion and zucchini. Cook, stirring occasionally, until zucchini is crisply tender (5 to 7 minutes). Add cooked rotino and all remaining ingredients. Cover; let stand 2 minutes or until tomatoes are heated through.
Nutrition Facts : Calories 243.4, Fat 7.4, SaturatedFat 4.2, Cholesterol 13.9, Sodium 315.7, Carbohydrate 36.8, Fiber 3.3, Sugar 4.8, Protein 8.7
LEMON HERB PASTA
Number Of Ingredients 14
Steps:
- When the pasta is almost finished cooking, reserve about 1/3 - 1/2 cup of pasta water.
- Drain pasta
- Add oil to pasta pot. Cook thinly sliced garlic and red pepper flakes a few minutes.
- Add fresh herbs, salt, and pepper. Cook for about one minute. As herbs are cooking, zest some lemon into the pot.
- Add pasta and stir. Add pasta water and maybe a bit more oil as needed. Serve immediately.
LEMON-LIME 3-HERB PASTA [6]
Steps:
- Bring a pot of lightly salted water to a boil. Cook the rotini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta. Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, cilantro, and sage through the pasta until evenly mixed. Serve hot.
LEMON BUTTER HERB PASTA
A quick, delicious, and light-tasting sauce with a zesty lemon flavor! You can easily add chicken, shrimp, or your favorite veggies to personalize this basic sauce. Serve with Parmesan cheese.
Provided by Elizabeth Sanford
Categories Main Dish Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
- Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 28.3 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 7.5 g, Sodium 83.8 mg, Sugar 1.5 g
LEMON-AND-HERB PASTA SALAD
Make and share this Lemon-And-Herb Pasta Salad recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse under cold water.
- Meanwhile, in a bowl, combine the lemon peel, lemon juice and olive oil; season with salt and pepper.
- In a large bowl, mix together the pasta, bell pepper, arugula, eggs, parmesan, pine nuts and dill. Add the lemon dressing and toss.
Nutrition Facts : Calories 611.8, Fat 33.6, SaturatedFat 6.3, Cholesterol 195.5, Sodium 188.5, Carbohydrate 58.7, Fiber 3.7, Sugar 3.5, Protein 20.2
LEMON-LIME 3-HERB PASTA
This is a great light pasta dish that goes well with any main dish! Mix and match the herbs. You can use whatever you have on hand.
Provided by Ryan
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil. Cook the rotini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta.
- Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, cilantro, and sage through the pasta until evenly mixed. Serve hot.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 41.6 g, Fat 1.1 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 0.2 g, Sodium 4.1 mg, Sugar 2.1 g
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