Baked Lemon Pasta Recipes

BAKED LEMON-BASIL PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
• Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
• To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
• Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.

BAKED LEMON PASTA

Steps:

• Preheat oven to 375 degrees. Cook spaghetti until al dente.In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don't bake too long or the pasta will dry out.)When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.Serve with crusty French bread and a simple green salad.

PASTA RECIPES: LINGUINE WITH LEMON

Steps:

• Preheat the oven to 350°F and line a small baking sheet with parchment paper.
• Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they're golden brown around the edges. Finely mince the lemons and set aside.
• In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
• Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.

BAKED LEMON-BUTTER SALMON WITH PASTA

Steps:

• Preheat the oven to 390 degrees F (200 degrees C).
• Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
• Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
• Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.

BAKED LEMON PASTA

Steps:

• Preheat oven to 375 degrees.
• In a large pot, cook spaghetti until done.
• Over low heat, melt butter with olive oil. add minced garlic and pour lemon juice into pan. Turn off heat.
• Add the sour cream and blend the mixture together. Add the zest and salad, pepper along with parsley.
• Pour mixture over drained spaghetti and blend well.
• Pour spaghetti mixture into a oven proof dish with a cover of foil.
• Bake for about 15 minutes and then remove foil, bake for 7-10 more minutes.
• Remove from oven. Drizzle some more lemon juice all over the top.
• Top generously with Parmesan cheese.
• VOILA!

BAKED FETA AND BROCCOLI PASTA

Steps:

• Preheat oven to 400F. Cut broccoli florets into quarters and place in a baking dish. Drizzle 1/2 cup olive oil and salt and pepper over the broccoli. Toss to coat the broccoli in the oil. Make a space for the brick of feta in the middle of the broccoli and place it there. Drizzle more oil and black pepper on the top of the feta.
• Bake in the oven at 400F for 35 minutes. While the feta and broccoli bakes, prepare a half a pound of pasta. Reserve 1/2 cup of pasta water from the cooked pasta.
• Remove the feta and broccoli from the oven and immediately stir to combine. Pour in some of the pasta water until its your desired creaminess. Add the warm cooked pasta into the pan and stir again. Finish the dish with the lemon juice, lemon zest and fresh basil. Stir once more to fully combine and serve.

CREAMY LEMON CHICKEN PASTA BAKE

Steps:

• If you will be making into a bake, preheat oven to 400F/200C.
• Set the pasta to cook according to packet instructions. Drain once al dente and set aside.
• Meanwhile, dice the chicken into a small bite-sized dice. Melt half the butter in a medium skillet/frying pan and cook the chicken until just cooked through. Remove from pan and set aside.
• Add the rest of the butter to the skillet and soften the onion and garlic.
• Deglaze the pan with the wine, add the lemon juice and zest, tarragon and cream. Warm but don't boil the sauce.
• Wilt the spinach in the sauce and add back the chicken.
• Add the cooked pasta, mix through and remove from heat.
• You can serve at this point, or else to make as a bake, add the mozzarella, mix through and transfer to baking dish. Top with parmesan and bake for approx 20 minutes until lightly brown on top.

LEMON BASIL PASTA

Steps:

• Bring a pot of salty water to a boil. Prepare noodles al dente.
• In a medium saucepan over medium heat, melt butter and add garlic. Reduce to medium low heat.
• Add lemon juice and cooking wine, stir until warm.
• Toss with drained pasta.
• Top with parmesan and basil.

BAKED LEMON PASTA

Steps:

• 1. Preheat oven to 375° F.
• 2. Prepare spaghetti according to package directions; drain.
• 3. While pasta is cooking, melt butter with olive oil in a skillet placed over LOW heat. Once butter is melted, add minced garlic. Squeeze a little lemon juice into the pan. Turn off heat. Add sour cream to skillet, and stir the mixture together. Add lemon zest, salt and pepper. Taste, then add more salt and pepper if necessary.
• 4. Place drained spaghetti in an oven-proof baking dish. Pour mixture over drained spaghetti and stir together.
• 5. Cover baking dish with foil, and bake for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don't bake too long or the pasta will dry out.) Squeeze a little more lemon juice over the top, for an extra citrusy kick.
• 6. Sprinkling parmesan cheese and chopped parsley on the top of each serving. Garnish servings with a slice of lemon, and serve.