Pasta With Lemon Cream Sauce Broccoli And Peas Recipe 445

CREAMY LEMON BROCCOLI PASTA

Steps:

• Pre-heat the oven to 220ºc/430ºf.
• Place the broccoli in a roasting tray and season with the oil, chilli flakes, salt, pepper and lemon juice. Toss to coat and place in the oven to roast for 30 minutes.
• To make the sauce, saute the onion and garlic in a the olive oil until soft and translucent.
• Add the cream, salt, pepper and lemon juice and allow to simmer until slightly thickened.
• Add the broccoli and pasta to the sauce along with the Parmesan cheese and the pasta cooking water then stir over low heat until the sauce is thick and the pasta is creamy and glossy.
• Serve with a little extra Parmesan.

GEEZ THAT'S GOOD ! LEMON GARLIC CREAM SAUCE FOR PASTA

Steps:

• Heat cream in skillet until just about to boil. Add zest and juice of one lemon. It will immediately start to thicken.
• Turn heat down to low. Add garlic powder and salt. Stir for 1 minute.
• Add cheese and stir until melted.
• Serve over your favorite pasta. We like angel hair cause it's done at about the same time your sauce gets finished.
• I often add cooked shrimp or meatballs (the Italian baked ones from this site are excellent). But bacon or sausage is also good.

PASTA WITH LEMON CREAM SAUCE, BROCCOLI, AND PEAS RECIPE - (4.4/5)

Steps:

• Cook pasta according to package directions, omitting salt and fat. Add broccoli during last 4 minutes of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside. Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.

LINGUINE WITH LEMON-CREAM SAUCE

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.

CREAMY LEMON BROCCOLI PASTA

Steps:

• Bring a large pot of salted water to a boil over high heat. You need about 3 quarts.
• Zest and juice your lemon and set aside. Finely mince your parsley and set aside. Wash and trim your broccoli into similarly sized florets.
• When water is boiling, add in pasta and cook for times indicated on packaging.
• When only 2 minutes remain on the pasta cook time, add in the broccoli.
• Reserve 1 1/2 cups of pasta water, then drain the pasta and broccoli in a large strainer. Return the empty pot to the stove over low heat.
• Add in your butter. When the butter is melted, add breadcrumbs, lemon zest, parsley, and a pinch of salt. Stir to coat. Cook for 1-2 minutes or until lightly toasted and browned. Remove to a bowl and set aside.
• Return pot to heat and add in 3/4 cup of pasta water, cream cheese, milk, and lemon juice. Stir over low heat until cream cheese is melted. Taste and add another pinch of salt if needed.
• Return the broccoli and pasta to the pot and stir gently to coat. Add in more pasta water if the sauce is too thick for your liking.
• Serve with a generous scoop of breadcrumbs on top.

PASTA WITH CREAMY BROCCOLI AND PEAS

Steps:

• In a large skillet, combine the broccoli, butter, olive oil, garlic, and salt to taste.
• Place the skillet on the stove and cook on medium-low heat for 4 minutes, stirring frequently. Add a few tablespoons of water, as needed, to ensure the broccoli does not burn.
• Add the cream and the peas to the skillet and cook for 3 minutes.
• Turn off heat and mix in the cheese and the dill or mint.
• Cook pasta according to package instructions.
• Drain the pasta.
• Add the pasta to the skillet and toss with the sauce.
• Serve with grated Pecorino Romano cheese.

LEMON PASTA SAUCE

Steps:

• In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

PASTA WITH BROCCOLINI, PANCETTA AND LEMON CREAM SAUCE

Steps:

• Bring a large pot of salted water to boil.
• Trim the broccolini and cut into 2" pieces, including stems. Cook at a boil for 2-3 minutes, until just tender, Lift out the broccolini with a strainer or slotted spoon and drain, leaving the water boiling. Stir in the pasta and cook until done according to package directions. Reserve a cup or so of pasta water and drain the pasta.
• While the pasta is cooking, heat a few glugs of olive oil in a skillet and cook the diced pancetta until browned, stirring occasionally, about 8 minutes. Add the garlic and cook another minute, then stir in the red pepper flakes and lemon zest. Let sizzle a minute.
• Stir in the wine and lemon juice. Simmer a few minutes. Slowly whisk in the cream and cook until it reduces to a thickness you like. If it gets to thick, you can stir in some of the reserved pasta water.
• Add the drained broccolini and pasta to the pancetta and sauce, along with a teaspoon so of salt and some pepper to taste. Stir in the cup of grated Parmesan and drizzle olive oil over the pasta.
• Serve with more grated cheese at the table.