Lemon Tomato Pasta Recipes

LINGUINE WITH LEMON & TOMATOES

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.

LEMON TOMATO PASTA

Steps:

• Fill a kettle with at least one liter of filtered water, and set to boil.
• Add the pasta to a large, shallow pan. Roughly chop the tomatoes and add them to the pan. Add the lemon zest, olive oil and sea salt.
• Once the water has boiled, add one liter of water to the pan, put a lid on the pan and bring everything to a boil.
• Once the pasta water has come to a boil, remove the lid and let simmer on high heat for 8 minutes. Use tongs to turn the pasta over every now and then, to make sure everything cooks evenly.
• After about 8 minutes, add the greens to the pasta and cook for another 2 minutes. Remove the pan from the heat once almost all of the water has evaporated.
• Divide the pasta into bowls, and top with freshly cracked black pepper, grated parmesan if you're using it, and drizzle with Cayenne Agrumato EVOO if you want some extra heat. Share with your people, or BONUS! LEFTOVERS! This pasta keeps well, covered in the fridge for a few days.

PASTA WITH TOMATOES AND LEMON

Steps:

• Place large pot of water on cook top to boil (follow package instructions for cooking pasta)
• Prepare all ingredients while waiting for water to boil.
• Place diced tomatoes on paper towels to absorb extra juice, then place tomatoes in a large bowl, set aside.
• Combine olive oil, minced garlic, lemon zest and lemon juice, capers and a pinch of sea salt in a small dish, whisk.
• After all ingredients are prepared, add pasta to boiling water.
• When pasta is al dente, strain and pour over tomatoes. Drizzle with olive oil mixture and toss till thoroughly combined. Sprinkle with Parmesan (optional), sea salt and red pepper flakes if desired. If you need a little more olive oil, add it! Serve:)

ANGEL HAIR PASTA WITH LEMON, GARLIC AND TOMATOES

Steps:

• Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
• While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
• Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.