Spaghetti With Lemon Parmesan Peas Recipes

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

LEMON PARMESAN SPAGHETTI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.
• Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well
• Bake 15 to 20 minutes in the preheated oven, or until heated through. Remove from oven, and add grated Parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.

PASTA AL LIMONE

Steps:

• Bring a medium pot of salted water to a boil-use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
• When the pasta is nearly done cooking, melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn't burn.
• IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles-it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn't become watery).
• Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.

SPAGHETTI WITH LEMON, PARMESAN & PEAS

Steps:

• Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
• At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
• Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

SPAGHETTI WITH LEMON, PARMESAN & PEAS

Steps:

• Bring a large pan of lightly salted water to the boil.
• Feed in the spaghetti and cook for about 10-12 minutes, until just tender.
• Add the peas for the last 2-3 minutes.
• At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown.
• Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down.
• Now stir in the lemon zest and 2 tbsp of the Parmesan.
• Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce.
• Season with salt and pepper, then pile it into 2 serving bowls.
• Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

SIMPLE SPAGHETTI WITH GARLIC, PEAS & PARMESAN

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente.
• Drain pasta, reserving 1 ¼ cups pasta water for later use. Coat pasta with 1 Tbsp. olive oil and set aside.
• Place ¼ cup olive oil in the large pot on medium-high heat. Add garlic and cook until fragrant, about 30-60 seconds. Add pasta back in to the stock pot, then the pasta water and simmer until liquid is reduced by half. Remove from the heat and stir in the beaten egg yolks until it starts to thicken.
• Stir in peas and half the Parmesan cheese.
• Season with salt, black pepper and lemon zest and juice, to taste. Remove from heat and place in bowls.
• Garnish with remaining Parmesan cheese.