Linguine With Toasted Almonds Parsley And Lemon Recipes

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SWISS-CHARD AND ALMOND PASTA



Swiss-Chard and Almond Pasta image

When in the mood for an inventive spin on classic spaghetti, turn to this delicious pasta filled with wilted rainbow chard, toasted almonds and a hint of lemon zest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 9

1/2 cup raw almonds
Kosher salt and freshly ground black pepper
12 ounces spaghetti
6 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon red-pepper flakes
1 pound rainbow Swiss chard (from 2 bunches), stems thinly sliced, leaves cut into 2-inch pieces
Finely grated zest and juice of 1 lemon
1/2 cup grated Pecorino Romano, plus more for serving

Steps:

  • Preheat oven to 350 degrees. Toast almonds on a rimmed baking sheet 8 to 10 minutes; when cool enough to handle, chop and set aside. Bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 1/4 cups pasta water; drain.
  • Meanwhile, in a large straight-sided skillet, heat 1/4 cup oil, garlic, and red-pepper flakes over medium until garlic is just fragrant, about 1 minute. Add chard leaves and stems in a few batches and cook, covered, stirring occasionally, until just wilted, 4 to 6 minutes. Add almonds, lemon zest and juice, and reserved pasta water. Add cooked pasta and remaining 2 tablespoons oil; toss to coat. Stir in pecorino; season with salt and black pepper. Serve with more cheese.

LINGUINE WITH LEMON-CREAM SAUCE



Linguine with Lemon-Cream Sauce image

This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

Coarse salt and ground pepper
1 pound linguine
1 teaspoon extra-virgin olive oil
2 shallots, minced
1 cup heavy cream
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

Nutrition Facts : Calories 640 g, Fat 24 g, Fiber 3 g, Protein 17 g

LINGUINE WITH LEMON, GARLIC & PARMESAN



Linguine With Lemon, Garlic & Parmesan image

A light, fresh supper meal - choose lemons that are firm, heavy and fragrant to ensure that they're juicy.

Provided by English_Rose

Categories     Lemon

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

7 ounces linguine
2 ounces parmesan cheese, finely grated
1 lemon, zested and juiced
1 garlic clove, crushed
4 tablespoons olive oil
1 tablespoon flat leaf parsley, chopped

Steps:

  • Cook the linguine according to pack instructions.
  • Mix together the lemon zest, juice, olive oil, garlic, parmesan and parsley in a large bowl.
  • Drain the pasta and toss with the sauce.
  • Scatter over extra parsley or parmesan, if you like.

Nutrition Facts : Calories 744.6, Fat 36.8, SaturatedFat 8.9, Cholesterol 24.9, Sodium 441.9, Carbohydrate 82, Fiber 5.8, Sugar 2, Protein 24.7

LINGUINE WITH ALMOND PESTO AND BEANS



Linguine With Almond Pesto and Beans image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/3 cup unsalted roasted almonds
1 clove garlic
1 1/2 cups fresh parsley
1 1/2 cups fresh basil
1/4 cup grated parmesan cheese
1/4 cup extra-virgin olive oil
1/3 cup ricotta cheese
1/2 cup chopped pitted kalamata olives
12 ounces linguine
1 15-ounce can cannellini or navy beans, drained and rinsed
2 plum tomatoes, chopped
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Pulse the almonds and garlic in a food processor until finely chopped. Add the parsley, basil and parmesan and pulse until the herbs are chopped, scraping down the side of the processor as needed. With the motor running, drizzle in the olive oil and blend until combined. Transfer to a large bowl; stir in the ricotta and olives.
  • Add the linguine to the boiling water and cook as the label directs, adding the beans to the pot in the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain the pasta and beans. Transfer to the bowl with the pesto and toss to coat. Add the tomatoes and toss to combine, adding the reserved cooking water as needed to loosen. Season with salt and pepper.

LINGUINE WITH TOASTED ALMONDS, PARSLEY, AND LEMON



Linguine with Toasted Almonds, Parsley, and Lemon image

Whole-wheat pasta and toasted almonds give this dish a rustic, hearty texture and a delicious, savory flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

8 ounces whole-wheat linguine
Kosher salt
1 cup raw almonds, toasted and chopped
1 cup parsley leaves, chopped
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons almond oil or extra-virgin olive oil
Freshly ground black pepper
1/4 cup pecorino Romano (1/2 ounce), grated, for serving

Steps:

  • Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water. Toss pasta with remaining ingredients. Adjust consistency with reserved pasta water as desired. Season with salt and pepper. Serve with cheese.

Nutrition Facts : Calories 492 g

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