Bakedlemonpasta Recipes

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BAKED LEMON-BASIL PASTA



Baked Lemon-Basil Pasta image

I was a little unsure about the idea behind this pasta when my wife ordered something similar in a restaurant. But we both loved it and knew that we had to go home and try to replicate it. Here is what we came up with!

Provided by Brennan Cartwright

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h

Yield 6

Number Of Ingredients 14

3 cups bow tie pasta
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 teaspoon lemon pepper
¼ cup margarine
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup white wine
2 cups sour cream
1 tablespoon chopped fresh basil
1 lemon, zested and juiced
¼ cup grated Parmesan cheese
¼ cup grated mozzarella cheese
1 tablespoon chopped fresh parsley
½ cup torn fresh spinach

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.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 20 g, Cholesterol 49.4 mg, Fat 30.7 g, Fiber 1.6 g, Protein 11.5 g, SaturatedFat 13.2 g, Sodium 299.2 mg, Sugar 1.1 g

BAKED LEMON PASTA



Baked Lemon Pasta image

This is a "something different" kind of recipe. It was passed down to me from a friend and she said she saw it on the internet a while ago. I'm not sure exactly where its from or who exactly to credit to. But this is definitely delicious! Try it out sometime!

Provided by Eyemadreamer

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb thin spaghetti
1/4 cup butter
2 tablespoons olive oil
2 garlic cloves, minced
1 lemon, juice of
1 lemon, zest of
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
1 teaspoon white pepper
2 tablespoons parsley flakes
parmesan cheese, grated

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!

Nutrition Facts : Calories 825.6, Fat 43.6, SaturatedFat 21.9, Cholesterol 90.3, Sodium 425.1, Carbohydrate 84.3, Fiber 1.2, Sugar 4.8, Protein 25.8

BAKED LEMON PASTA



Baked Lemon Pasta image

I try to make it as often as possible. It's a great vegetarian (or at least meatless, anyway) pasta dish that always seems to be the perfect choice for those evenings when we're in the mood for something that's satisfying and filling but we don't have a lot of time to fuss around in the kitchen.

Provided by Vickie Parks

Categories     Pasta

Time 55m

Number Of Ingredients 11

16 oz package spaghetti (thin or regular)
4 Tbsp unsalted butter
2 Tbsp olive oil
2 clove garlic, minced
1 large lemon, zested and juiced
2 c sour cream
1/2 tsp salt
1/2 tsp black pepper
1/2 c shredded parmesan cheese
3/4 c flat leaf italian parsley
6 slices lemon, optional (for garnish)

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.

BAKED LEMON ZITI



Baked Lemon Ziti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 19

Butter, for greasing the baking dish
Salt
1 pound ziti pasta
1 tablespoon extra-virgin olive oil
12 ounces pancetta, sliced into 1/4-inch thick slices, chopped
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup all-purpose flour
3 1/2 cups whole milk, at room temperature
Zest of 2 large lemons
3/4 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh basil
2 tablespoons chopped fresh thyme
1/4 cup fresh lemon juice (from 1 large lemon)
2 cups shredded mozzarella
2/3 cup plain breadcrumbs
1/3 cup grated Parmesan
Extra-virgin olive oil, for drizzling

Steps:

  • For the pasta: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
  • In a large nonstick skillet, heat the olive oil over medium-high heat. Add the pancetta and cook until brown and crispy, about 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.
  • For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Add the lemon zest. Simmer over medium heat, whisking constantly, until the sauce thickens, about 10 minutes. Remove the pan from the heat and stir in the Parmesan, salt and pepper.
  • In a large bowl, combine the cheese sauce, cooked pancetta, pasta, basil and thyme. Toss until the ingredients are coated. Stir in the lemon juice. Spoon the mixture into the prepared baking dish and sprinkle with the mozzarella.
  • For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
  • Sprinkle the topping over the pasta mixture. Drizzle the top with olive oil and bake until the top is golden brown, 25 minutes. Cool for 10 minutes and serve.

ROASTED LEMON PASTA



Roasted Lemon Pasta image

Pasta like you've never had it before with roasted lemons.

Provided by Sunaina

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 50m

Yield 4

Number Of Ingredients 6

2 large lemons
1 (16 ounce) package whole wheat penne
3 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 45.2 g, Fat 11.3 g, Fiber 6.8 g, Protein 11 g, SaturatedFat 1.4 g, Sodium 66.4 mg, Sugar 1 g

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