Lemontofuspaghetti Recipes

LEMON SPAGHETTI

Steps:

• Cook spaghetti according to package directions., In a small bowl, combine the cheese, lemon juice and oil. Drain spaghetti and transfer to a large bowl. Pour cheese mixture over spaghetti; toss to coat. Sprinkle with basil and lemon zest.

LEMON SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.
• Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.
• When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.
• Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.
• Top the plates of pasta or platter with remaining cheese, parsley and basil.

LEMON TOFU SPAGHETTI

Steps:

• Marinate tofu in the juice of the lemons while preparing the rest of the sauce.
• Add some zest to the juice as well.
• Be sure that all of the tofu absorbs some lemon juice.
• Combine tomatoes, oil, parsley, green onion, and basil; cook 5-7 minutes.
• Add the tofu and about half of the lemon juice to the tomatoes and onion with pepper; cook 5-7 minutes.
• Serve over pasta.

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling, salted water according to package directions (until al-dente') Stirring occasionally, about 8 minutes.
• Meanwhile, whisk the olive oil, Parmesan cheese and lemon juice in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid.
• Toss the pasta with the lemon sauce, and add the reserved cooking liquid and toss again. (Adding 1/4 cup at a time as needed to moisten.).
• Season with the salt & pepper. Garnish with lemon zest and chopped basil.