How to make lemon pasta recipe?

This recipe is perfect for busy weeknights since it does not require many ingredients—there are mainly five—or a prolonged cooking process—it can be prepared from start to finish in just 15-20 minutes. Instead, the success of this recipe for creamy lemon butter pasta is based on your ability to practice patience while preparing it.

Before actually adding the next spoonful of butter, work the previous one into the cream until it begins to melt and is thoroughly mixed into the lemon sauce. Continue this process until all of the butter has been added. To achieve the flavor profile you’re going for with this recipe, you’ll probably need more seasonings than you imagine you will.

Read this article for further instructions, steps on how to make it, additional tips, and nutritional information about lemon pasta recipes.

Product by: Smallrecipe.com

Categories: Main Meal

Serves: 1 Prep Time: 5 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 298 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

* PASTA (12 OUNCES):

When I cook this recipe, I like to use a long type of pasta. You can make it using linguine or lemon spaghetti, but if you don't have either of them, you can also make it with a thinner type of pasta. If you suffer from an intolerance to gluten, you should eat pasta that does not contain gluten. Make sure you check out this post on the best way to prepare pasta for this recipe and keep it properly al dente.

* LEMON (1 PIECE OR 2 TBSP):

In order to get that authentic lemon flavor, I mix the lemon juice and the lemon zest. After all, the dish is known as lemon pasta.

* OIL (3 TBSP):

To prepare food. Olive oil is what I use to impart flavor to the recipe, but you could substitute any high-heat oil such as canola, vegetable oil, or avocado oil instead.

* GARLIC (2 CLOVES):

For the most delicate flavor, use garlic that has been freshly minced.

* PARSLEY (2 TBSP):

For a blast of flavorful freshness all throughout the recipe, use fresh parsley.

* CHEESE (¼ CUP):

If you want to make the recipe suitable for vegans, you can leave out the grated parmesan that I love to add.

Instructions

STEPS/HOW TO MAKE:

1.Remove 2inch strips of lemon zest with a vegetable peeler. Set aside for dishing after thinly slicing each piece horizontally into thin layers. Into a big pot, thinly grate the leftover zest. Cut lime in halves and press out just enough juice to make two tablespoons in a small cup; put aside.

2. Cook the pasta in a large pot of seasoned water until it reaches the desired al dente consistency, following the instructions on the packaging. Drain the pasta while setting aside a half cup of the pasta cooking water.

3. When the oil in the pan has been heated, add the parsley, garlic, lemon juice, and lemon zest.

4. You can bring some cheese and starch into the mix by adding the water from the pasta (if using).

5. Combine everything by stirring it, then reduce the heat to low and keep it there.

6. Once the spaghetti is cooked, transfer it to the saucepan where the lemon pasta sauce is and toss it around until it is evenly coated. Mix in the pasta that has been cooked and then served.

 

TIPS AND TRICKS

1. AL-DENTE: Prepare the pasta until it is just tender. Because you will be mixing it with the sauces for a few minutes, it will remain hot as a result of this step. If you cook it for too long, it will lose its texture and become quite mushy.

2. DON’T TOSS: Don’t pour the water from your lemon spaghetti down the drain! A part of it is then put back into the pan with both the garlic and the lemon. Because it contains starches, the lemon sauce will be able to adhere to each strand of pasta.

3. USE CREAMY MILK: If you want a creamier texture, use milk rather than pasta water when cooking the pasta. Since the olive oil and garlic contribute such a balanced taste, I like to keep it on the lighter side by adding some pasta water and lemon juice. However, milk is another splendid alternative to consider.

4. USE RAW: Make sure you use fresh ingredients. When prepared with fresh ingredients, this effortless recipe reveals its best extent for flavor. For this dish, natural and fresh herbs rather than powder-form herbs should be used, fresh garlic should be minced, and you should avoid using lemon juice from a can.

5. ADJUST TASTE: Easy to prepare and tasty. Sprinkle it with pepper and salt to taste at the very end. Very quickly, I cooked this up and paired it with salmon. For a little extra flavor, I think I’ll try adding some herbs the next time—an excellent, curdle-proof cream sauce. Chives from the garden were the topping on my spaghetti.

6. STORE LEFTOVERS: Place any remains in a food container that can seal off the air. In the refrigerator, they will keep for about three days.

NUTRITION INFORMATION:

The nutrition data provided is an estimation. It will differ depending on the cooking process and the individual ingredients utilized.

298 kilocalories

46g Carbohydrate

9g Protein

9g Fat

5mg Cholesterol

3g Saturated Fat

68mg Sodium

167mg Potassium

2 g Sugar

2 g Fiber

153 IU of Vitamin A

14 mg Vitamin C

68 mg Calcium

2mg Iron

CONCLUSION

The ideal midweek supper is this excellent pasta with a lemon recipe, commonly known as pasta la Limone in Italy. The flavor of this vegetarian spaghetti, which is made with lemon or lime, parmesan, black pepper, and garlic, is superb.

I’m delighted by this meal. To put it simply, this is my go-to meal for a cozy night in. I had a really rough day at work once, and so this recipe was the only thing that saved me; it was so good that I was on the verge of tears while I was enjoying it. The magic is in the lemon ingredients, which are combined with creamy milk and lemon.

I really hope you enjoy this easy recipe and decide to give it a try. I think you’re going to really enjoy it!