Spaghettini With Garlic And Lemon Recipes

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SPAGHETTINI WITH GARLIC AND LEMON



Spaghettini with Garlic and Lemon image

Categories     Garlic     Pasta     Side     Lemon     Parsley     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course or 6 to 8 side-dish servings

Number Of Ingredients 9

1 lb spaghettini or capellini
4 large garlic cloves, minced
1/2 to 3/4 teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
Finely grated zest from 2 lemons
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
  • While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
  • Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)

SPAGHETTI WITH LEMON, GARLIC AND PECORINO



Spaghetti with Lemon, Garlic and Pecorino image

Provided by Antonia Lofaso

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

Two 8-ounce pieces Pecorino-Romano, such as Locatelli
1 head garlic, broken down into cloves and peeled
Kosher salt
1 pound spaghetti
1/2 stick unsalted butter
1/4 teaspoon red chile flakes
3 tablespoons lemon juice
2 tablespoons chopped fresh Italian parsley
2 cups baby arugula
Extra-virgin olive oil, for finishing
One 4-ounce piece burrata

Steps:

  • Add the Pecorino-Romano pieces to a medium saucepan and cover with water (about 2 cups). Bring the water to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
  • Meanwhile, add the garlic cloves to a small saucepan and add just enough water to cover. Bring the mixture to a boil, then turn off the heat and strain. Add the garlic cloves back to the same saucepan and repeat the process 2 more times. (This will bring out the natural sweetness of the garlic.) Allow to cool to the touch, then carefully shave very thinly on a mandoline.
  • Bring a large pot of salted water to a boil. Add the pasta and cook to very al dente according to the package directions.
  • Meanwhile, add the butter to a large saute pan and turn the heat on medium-high. Once the butter begins to melt, add the garlic and chile flakes. Let the butter melt and the garlic to fully bloom in the butter, about 1 minute. Strain the cheese stock directly into the saute pan, then stir and allow to come to a simmer. Add the cooked pasta and lemon juice to the sauce and finish cooking the pasta in the sauce. Add the chopped parsley and toss to combine.
  • Pour the pasta into a serving bowl and top with the arugula, then drizzle with olive oil and salt to taste. Top with the burrata. Gently open the burrata just a touch, then serve immediately.

SPAGHETTINI WITH LEMON ZEST AND CHIVES



Spaghettini with Lemon Zest and Chives image

Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

1 pound spaghettini, or thin spaghetti
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1 cup ricotta salata cheese, or Parmesan, coarsely grated
2 tablespoons fresh chives, or scallion greens, thinly chopped
Salt and pepper

Steps:

  • In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.
  • Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.
  • Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.

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