Best Roasted Lemon Pasta Recipes

LEMON PASTA WITH ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.
• Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

ROASTED CAULIFLOWER WITH PASTA AND LEMON ZEST

Steps:

• Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.Spread vegetables in a single layer on a rimmed baking sheet.
• Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain.
• Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.

PASTA SALAD WITH GRILLED LEMON CHICKEN, ROASTED PEPPERS AND GOAT CHEESE

Steps:

• In a bowl whisk together 3/4 cup lemon juice and 1/2 cup olive oil. Season chicken on both sides with salt and pepper. Place chicken in a zip-top plastic bag and pour in lemon juice-olive oil marinade. Marinate for 1 hour, turning bag every 15 minutes. In same bowl combine remaining lemon juice and 1/2 cup olive oil to make a dressing, season with salt and pepper and refrigerate. Spray grill racks well with cooking spray and preheat grill to medium-high heat. Remove chicken from marinade, shaking off excess; discard marinade. Brush chicken and peppers well with olive oil and grill until well browned and cooked through. Place peppers in a zip-top plastic bag until cool enough to handle; remove skins and julienne. Remove chicken to a cutting board and cut into strips. Cook pasta in a large pot of boiling, salted water until al dente; drain. Rinse under cold running water until chilled. Toss with a touch of olive oil to prevent sticking and refrigerate. Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add onion, garlic and shallot and cook until garlic is just beginning to brown. Add wine and reduce until about a tablespoon or so is left in the pan. Add parsley, basil and olives. Season with salt and pepper and remove from heat. Add to dressing, and combine well. Remove chilled pasta from refrigerator. Add chicken, peppers and dressing. Toss well to coat. Add goat cheese and Romano, toss well to coat and serve immediately.

ROASTED LEMON PASTA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Wrap lemons in aluminum foil.
• Place lemons in the preheated oven and roast until tender, about 30 minutes.
• While lemons are roasting, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and set aside.
• Remove lemons from the oven and let cool slightly. Remove foil, slice each lemon in half, and squeeze roasted lemon pulp into a bowl.
• Heat oil in a large skillet. Add garlic and cook until fragrant, about 1 minute. Add lemon pulp and cook for 2 to 3 minutes. Add cooked pasta, basil, salt and pepper; toss well. Serve hot.

LEMON PASTA WITH ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until they're pink and cooked through. Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

LEMON PASTA WITH ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.