Tag: pasta water

Lemon and Basil Spaghetti

Lemon and Basil Spaghetti

by Pam on January 12, 2014

I wanted to serve a nice and light pasta to pair with the Chicken Thigh Piccata that I was making for dinner. I cooked up some simple spaghetti and drizzled it with fresh lemon juice and olive oil and tossed in some fresh basil then seasoned it with sea salt and freshly cracked pepper. I finished it by topping it with fresh parmesan cheese. It was light, delicious, and it paired perfectly with the chicken. I liked how quick and simple it was to make and that it made the dinner a little extra special. We all loved the pasta.

Heat a large pot of water until boiling. Season with the water well with sea salt then cook the pasta per instructions. Drain the pasta, reserving 1/4 cup of pasta water, then place into a serving bowl. Drizzle the pasta with the lemon juice,  olive oil, and freshly chopped basil then season well with sea salt and freshly cracked pepper, to taste; add a few tablespoons of reserved pasta water if needed.  Top with fresh Parmesan then serve immediately. Enjoy.

 



Print[1]

Save[2]



Lemon and Basil Spaghetti




Yield: 4

Total Time: 15 min.



Ingredients:

1/2 lb spaghetti noodles, cooked per instructions
Juice from two small lemons
2-3 tbsp olive oil
3 tbsp fresh basil, chopped
Sea salt and freshly cracked pepper, to taste
Parmesan cheese

Directions:

Heat a large pot of water until boiling. Season with the water well with sea salt then cook the pasta per instructions. Drain the pasta, reserving 1/4 cup of pasta water, then place into a serving bowl. Drizzle the pasta with the lemon juice, olive oil, and freshly chopped basil then season well with sea salt and freshly cracked pepper, to taste; add a few tablespoons of reserved pasta water if needed. Top with fresh Parmesan then serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Linguini with Sautéed Scallops and Peas

Scallops are great for a quick meal any night of the week and are a real treat. They can be quickly sautéed, then added to salads like this Scallop and Baby Green Citrus Mojo Salad[1], and this delicious Scallop and Grapefruit Salad[2], but once in a while when I want something more substantial, I love it with pasta. Here I tossed it with some pasta and peas, for a dinner that took less than 15 minutes to make.

I love sea scallops and it takes very little effort to get delicious results. For best flavor seek out the freshest scallops. Before cooking remove the small, tough muscle attached to the side. You can easily double this recipe for four servings.

Linguini with Sautéed Scallops and Peas

Servings: 2 Size: 1 cup pasta and 3 scallops Old Points: 7 pts Points+: 9 pts  
Calories: 374Fat: 6.5 g Protein: 27 g Carb: 56 g Fiber: 9 g • Sugar: 8
Sodium: 261 mg (without salt) Cholest: 40 mg

Ingredients:
 

  • 4 oz linguini, whole wheat or low carb
  • 1 cup frozen peas
  • 2 tbsp chopped parsley
  • 1 tsp extra virgin oil
  • 1 tesp butter
  • 6 large sea scallops, cleaned
  • course salt
  • ground pepper

Directions:

Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished. Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot. Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.

Meanwhile while the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this
by viewing them from the side). Be careful not to overcook or they will become tough. Serve over pasta.

References

  1. ^ Scallop and Baby Green Citrus Mojo Salad (www.gordon-ramsay-recipe.com)
  2. ^ Scallop and Grapefruit Salad (www.gordon-ramsay-recipe.com)

Spaghetti with Creamy Butternut Leek Parmesan Sauce

Something magical happens to pasta when you combine it with a creamy butternut squash puree, a little Parmigiano Reggiano, leeks, garlic and sage.

I found this out by accident.

This started from a mistake, a butternut squash puree that was far too thin and liquidy.  A very HAPPY mistake!

Sauteed leeks and a good quality cheese make this simple savory pasta dish a HUGE success, even if you’re not a fan of butternut squash. You’ll swear this is full of cream and butter… but it’s not. This is perfect for Meatless Mondays, or any night of the week.

It’s super easy to make with only a few ingredients, and is very filling. To speed this up, you can buy pre-cut butternut squash. I was craving a thick spaghetti, but any pasta shape would work. Whole wheat of gluten-free pasta would also be great! My family isn’t a fan of whole wheat, so I use Ronzoni Smart Taste or Dreamfield’s low carb pasta.

And by the way… if you want a chance to win a Blendtec Blender, head on over to Skinny Bits[1]! One lucky winner will have a chance to win this amazing blender (ends October 28th).

Spaghetti with Creamy Butternut Leek Parmesan Sauce
gordon-ramsay-recipe.com
Servings: 4 Size: 1/4th of recipe Old Points: 5 pts • Points+: 7
Calories: 266 • Fat: 3.5 g • Carb: 56 g • Fiber: 9 g • Protein: 9.5 g • Sugar: 2 g
Sodium: 97 mg (without salt)

Ingredients:

  • 1 lb butternut squash, peeled and diced
  • 1 tbsp light butter
  • 8 oz spaghetti of your choice (use brow rice pasta for gluten-free)
  • 1 (1 cup) large leek (white part only)
  • 2 cloves garlic, minced
  • 1/4 cup fresh shaved parmesan cheese
  • 4 sage leaves, sliced thin
  • kosher salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 – 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking. Stir in parmesan cheese and sage and mix in pasta until well coated.

Serve with additional parmesan cheese on the side.

References

  1. ^ Skinny Bits (www.skinny-bits.com)

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close