Lemon Basil Vegetables And Noodles Recipes

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LEMON BASIL PASTA



Lemon Basil Pasta image

Light and refreshing Lemon Basil Pasta made with staple ingredients and topped with fresh strips of basil for amazing flavor.

Provided by Julie Blanner

Categories     Entree

Number Of Ingredients 7

3 tablespoons butter
1 teaspoon garlic
½ cup lemon juice
½ cup white wine
basil (fresh, sliced thin)
parmesan (freshly grated)
1 pound 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.

Nutrition Facts : Calories 352 kcal, Carbohydrate 59 g, Protein 10 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 56 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

LEMON-BASIL VEGETABLES AND NOODLES



Lemon-Basil Vegetables and Noodles image

From artichoke hearts to zucchini, this veggie-soba side is kissed with fresh-squeezed lemon juice and a touch of chopped basil.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

2 cups chopped broccoli flowerets (12 ounces)
2 cups chopped cauliflowerets (12 ounces)
1 large onion, chopped (1 cup)
1 teaspoon grated lemon peel
1 cup Progresso™ chicken broth (from 32-ounce carton)
2 cups cooked soba (buckwheat) noodles or vermicelli
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 tablespoons lemon juice
1 teaspoon olive or vegetable oil
1/4 teaspoon pepper
1 large zucchini, chopped (2 cups)
1 package (9 ounces) frozen artichoke hearts, thawed

Steps:

  • Cook broccoli, cauliflowerets, onion, lemon peel and 1/2 cup of the broth in 12-inch skillet over medium heat 7 to 10 minutes, stirring frequently, until cauliflowerets are crisp-tender.
  • Stir in remaining 1/2 cup broth and ingredients. Cook about 5 minutes, stirring frequently, until vegetables are tender.

Nutrition Facts : Calories 125, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg

LIGHT LEMON BASIL PASTA



Light Lemon Basil Pasta image

Make and share this Light Lemon Basil Pasta recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb angel hair pasta
1/2 onion
4 garlic cloves
20 basil leaves
3/4 cup fresh parmesan cheese
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 tablespoon cornstarch
2 tablespoons olive oil
fresh pepper
3/4 cup white wine
1 lemon

Steps:

  • First, finely chop about half a large onion and mince or press about four large cloves of garlic (organic, of course).
  • Second, take about a handful of organic basil (I hate to admit I don't wash this because it is harder to mince) and then finely chop the basil.
  • Third, shred about half to three-quarters cup of parmesan reggiano.
  • Fourth, start a pot of boiling salted water.
  • Open two cans of chicken broth (I like Ralphs because it is less sodium than Stater Bros.).
  • Place about one large heaping tablespoon of cornstarch in a short water glass or coffee cup.
  • Saute onion only over medium heat in about 2 tablespoons of olive oil. Add about three or four shakes of ground white pepper (maybe a bit more if you like it spicy). After about two minutes of saute process, add garlic and continue to stir and heat for another one minute. This brings out flavor of garlic. Then add about 3/4 cup of white wine and raise heat to "high" to deglaze the pan. Boil to reduce the liquid until it is nearly gone.
  • Add one can of chicken stock, keeping heat at high. Stir the pan to make sure that all accumulated flavor on side of pan is combined with liquid. Boil this down by about half. Then add most of the second can and boil down again by about 1/3.
  • While the sauce is finishing, add pasta to boiling water.
  • Using the balance of the unused can of chicken stock, slowly pour into the glass of cornstarch stirring to blend the powder into a paste and then add more stock to make it a thick cornstarch liquid. Add this liquid slowly to the sauce, stirring in to incorporate about 15 seconds after pouring. Continue to heat on medium heat until sauce has thickened slightly (won't be much thicker than a heavy liquid) - this won't take much more than 45 seconds. Turn off heat. Add juice from about 1 lemon, more or less if desired. Stir to blend lemon. Set aside.
  • Drain pasta. Place in bowls. Add basil to each bowl of dry pasta. Mix. Add a bit of sauce. Mix. Then add a bit of cheese. Mix. Add more sauce and cheese and fresh ground black pepper on top.

CREAMY LEMON-BASIL SHRIMP PASTA



Creamy Lemon-Basil Shrimp Pasta image

Quick and easy, creamy lemon-shrimp spaghetti with a great basil taste.

Provided by sweaver

Categories     Pasta by Shape

Time 35m

Yield 6

Number Of Ingredients 10

¾ (16 ounce) package spaghetti
1 pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
2 tablespoons finely chopped shallots
1 tablespoon crushed garlic
¼ cup chicken broth
1 medium lemon, zested and juiced
½ cup heavy cream
5 large basil leaves, chopped
1 pinch red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
  • Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
  • Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
  • Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
  • Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 45 g, Cholesterol 142.5 mg, Fat 8.9 g, Fiber 2.7 g, Protein 20.5 g, SaturatedFat 4.9 g, Sodium 192.6 mg, Sugar 1.7 g

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