lemon garlic pasta

Garlic Spaghetti from Delish.com is for those garlic lovers out there.

Garlicky Spaghetti

garlic, divided

c. extra-virgin olive oil, divided

c. panko bread crumbs

red pepper flakes

Kosher salt

dry spaghetti

butter

anchovy filets, minced (optional)

lemon

c. Parmesan (optional)

c. parsley

Very good exactly as written.  The garlic panko breadcrumb mixture makes all the difference!  (1 lb of spaghetti is a lot of spaghetti if this is to be a side dish for 4.)

really good! Also try using Italian bread crumbs! That’s good too! Give a thumbs up on this comment if you agree! Also give a thumbs up if you tried it!

Made this with Chicken and we LOVED it!! I used garlic powder instead of real garlic, I wasn’t going out to buy the real stuff. I didn’t use anchovy’s, made the pasta with minimal water and it turned out excellent!! I even used bottled Parmesan.. thank you for the recipe!

This was crazy good!  Not dry at all and didn’t even add the water.  HIGHLY recommend.  Used fettuccini and forgot parsley

Terrific. I accidentally added lemon, I thought I saw that in the recipe and realized after I added it it was a mistake. So good. I used Italian bread crumbs and I didn’t add the anchovie.

Very delicious.  Skipped the butter and made it vegan.  Paired it with a 2015 Bocelli Sangiovese and a friend and I was in pasta heaven.  Would do it again and again.

Definitely too dry, but I knew it would be too dry when I read the directions. I added more garlic, chicken broth, and a little heavy cream. Turned out very good.

Good taste. Ingredients clumped together a bit. Had to doctor it a little bit with some extra butter.  We added some cut up grilled chIcken and sun dried tomato.  I will probably half the amount of pasta next time. It was way too much for 3 of us.

I made the recipe without the anchovies and it's very plain. Not a fan 😕

Delicious! Added chicken. It wasn’t dry at all. Will make again. I may have added more garlic & butter than the recipe called for.

It came out pretty good. I followed the directions accordingly and ended up putting about 2 cups more of the pasta water and a couple more tbsps of olive oil. Next time i'd like to add jumbo shrimps to this dish and whole wheat spaghetti

Made this for dinner last night and it was a hit! Because I cook GF, I used GF Spaghetti and GF panko and it turned out amazing. There was only a small amount left over, but that'll be gone at lunch today. In the rush to feed my hungry family I forgot to take a final picture, but here is my prep work.

Seriously one of the greatest things I've ever had. I made it with the garlic butter meatballs that are linked at the top

Excellent!  This will definitely be one of my go-to recipes from now on.  My daughters love it too!

Keep this Lemon Garlic Pasta Recipe for a simple dinner idea or filling side dish.  Pasta tossed with lemon, olive oil, red pepper flakes, parmesan and roasted garlic.

Lemon Garlic Pasta

Head of Garlic, 10-15 cloves

Cup Extra Virgin Olive Oil

Tb Lemon

Lemon Zest

Salt

tsp Red Pepper Flakes,

lb Angel Hair Pasta - cooked

Fresh Grated Parmesan

Place peeled garlic cloves in an oven safe...

Place peeled garlic cloves in an oven safe dish, drizzle with olive oil and cover with foil. Oven roast at 400° for 30-40 minutes (until lightly golden browned). Let cool for 2-3 minutes, then chop.

Cook pasta according to package directions. Feel free...

Cook pasta according to package directions. Feel free to use a different type of pasta if you prefer.

In a large sauté pan over medium/low heat...

In a large sauté pan over medium/low heat - heat the olive oil and chopped garlic for 4-5 minutes while stirring.

Add the lemon juice and continue cooking for...

Add the lemon juice and continue cooking for 2-3 minutes.

Reduce heat to low - add the salt...

Reduce heat to low - add the salt and red pepper flakes.

Add the cooked pasta and toss with the...

Add the cooked pasta and toss with the lemon garlic sauce until fully coated.

Transfer to serving dishes and top with a...

Transfer to serving dishes and top with a drizzle of olive oil, lemon zest, fresh grated parmesan cheese and red pepper flakes (optional).

Ready to serve in 20 minutes, this fresh and vibrant lemon pasta is simple to make with just a few basic ingredients and a burst of flavor!

Lemon Pasta

spaghetti

olive oil

garlic

parsley

parmesan cheese (optional)

black pepper (for serving)

Cook the spaghetti in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.

In a large skillet over medium heat, heat the olive oil. Add the garlic, parsley, lemon zest and lemon juice. Add the cooking pasta liquid and parmesan cheese and stir to combine. Bring the sauce to a simmer.

Transfer the cooked spaghetti to the skillet with the pasta sauce and toss until well coated. Serve with extra parsley and parmesan cheese, if desired.

https://content.jwplatform.com/videos/DCzbfXVN.mp4

Lemon Pasta.mp4

A wonderful medley of fresh, citrus and salty flavours coming together in this lemon garlic pasta with broccoli and asparagus!

Lemon Garlic Pasta with Broccoli and Asparagus

500 grams/18 oz linguine or other long pasta

broccoli

grams/3.5 oz asparagus

capers

Bring a large pot of water to the...

Bring a large pot of water to the boil and add a good pinch of salt. Trim the woody ends off of Tenderstem broccoli and asparagus and add to the boiling water. Boil for 3 minutes, then remove, leaving the water boiling.

Add pasta to the same pot and cook...

Add pasta to the same pot and cook to package instructions.

Warm a large pan over low heat and...

Warm a large pan over low heat and add olive oil and butter. Lightly fry sliced garlic over low heat for 30 seconds without colouring it, careful not to let the garlic burn, then add the juice of 1/2 lemon. Add the asparagus, broccoli and capers with a pinch of salt, gently toss to coat and remove from heat.

Drain linguine when cooked al dente, reserving a...

Drain linguine when cooked al dente, reserving a cup of the pasta water. Add the linguine to the pan with a splash of pasta water with grated vegetarian hard cheese and pepper. Combine well, salt to taste and serve.

A creamy, savory, plant-based pasta with a lemony twist! Tomatoes, arugula, and white beans make this a nourishing, satisfying, weeknight-friendly meal. Just 10 ingredients required!

Lemon &amp; Garlic Pasta with White Beans (Vegan)

raw cashews

water

lemon juice

yeast

garlic,

tsp sea salt

oz pasta of choice

garlic, pressed

cherry or grape tomatoes, halved

baby arugula

Vegan parmesan cheese ((or store-bought))

Add cashews to a heat-proof bowl and cover with at least 2 inches of boiling water. Set aside to soak.

PASTA: Bring a large pot of well-salted water to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s al dente recommendation. Proceed with the recipe while your pasta cooks.

Meanwhile, heat a large pot or Dutch oven over medium-low heat. Add olive oil and garlic and cook until fragrant and lightly sizzling — about 1 minute. Add the drained and rinsed beans, tomatoes, and salt and stir to combine. Then reduce to low heat, cover, and let simmer while you make your sauce.

SAUCE: Drain the cashews and add them to a high-speed blender along with the other sauce ingredients (water, lemon juice, nutritional yeast, garlic, salt, and lemon zest). Blend on high until very smooth and creamy, scraping down the sides as needed. The sauce may seem thin but it will thicken once added to the pasta.

PASTA: Test your pasta for doneness and drain. Then add the arugula to the tomatoes/beans and stir to combine. Once the arugula has wilted, add in the cooked pasta and the cashew sauce and mix well. Turn the heat to medium-low and continue stirring until everything is nicely coated and the sauce begins to thicken slightly.

Serve warm garnished with vegan parmesan cheese, if desired. Leftovers keep for 3-4 days. Not freezer friendly.

https://www.youtube.com/watch?v=ZAXl81n4Wo8

A creamy, savory, plant-based pasta with a lemony twist! Tomatoes, arugula, and white beans make this a nourishing, satisfying, weeknight-friendly meal. Just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/lemon-garlic-pasta-with-white-beans-vegan/
 
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Lemon & Garlic Pasta with White Beans (Vegan) | Minimalist Baker Recipes

A delicious and super simple pasta recipe that&#39;s ready in 20 minutes!

550 gram vegan tortellini (or pasta of choice)

garlic (minced

parsley (chopped)

salt

cashew milk (unsweetened)

tahini

lemon (juiced)

lemon (zested)

spinach (chopped)

½ tsp black pepper (freshly cracked)

Cook the tortellini according to package directions. 

In a pan over medium heat, add olive oil, garlic, parsley, and nutritional yeast. Saute until slightly fragrant, 2 minutes.

Add the cashew milk, tahini, lemon juice and lemon zest. Add the cooked tortellini and reserved pasta water. Season with salt. Stir in the cooked spinach and finish with freshly cracked black pepper.

Enjoy immediately or store in the fridge for up to 3 days. 

This Lemon Garlic Pasta is super flavorful and easy to make!

Lemon Garlic Pasta with Kale

nutritional yeast

kale leaves

Salt and pepper,

Fill a large pot of water and bring to a boil.  Add your pasta and cook according to package directions.  Make the lemon garlic sauce while pasta is cooking.  Add olive oil, nutritional yeast, garlic, lemon zest and juice, salt and pepper.  Whisk until combined.

When pasta is finished cooking drain and add back to the pot.  Immediately add the kale and sauce and stir until completely combined.  Serve and enjoy!

My whole family loved this! My VERY picky 6 year old even asked for seconds and had the left overs for lunch!!

Light, fresh, and delicious lemon garlic shrimp pasta. This shrimp pasta recipe is made with shrimp, lemon, shallots, garlic, basil, and spaghetti. An easy 20-minute dinner!

Lemon Garlic Shrimp Pasta (20-Minute Meal!)

pasta ((spaghetti, capellini, linguine, angel hair))

unsalted butter

shallots

garlic (minced)

shrimp

lemon juice ((~4 lemons))

lemons

Salt and pepper

Roughly chopped fresh basil and lemon slices as garnish

Cook pasta according to package instructions. Drain then return the pasta back to the pot. Add a drizzle of olive oil on top to keep the pasta from sticking together. Set aside.

In a large skillet, melt butter over medium heat. Add the onions and cook for 1 minute then add the minced garlic and cook for another 30 seconds.

Add the shrimp to the skillet and cook for 2-3 minutes until pink. Careful not to overcook the shrimp! Remove the skillet from heat.

Add the lemon juice, lemon zest, salt, and pepper to the skillet over the cooked shrimp. Taste and adjust salt/pepper to your liking.

Toss in the cooked pasta until well combined. Garnish with basil. Serve and enjoy!

Tried tonight and def will do again!  Easy-peasy to make... we aren’t huge pasta eaters so it’s a nice change compared to the basic tomato sauces.  
This has good flavor but only downfall is not enough juice.
I made tenderloins also for a nice surf-and-turf meal.

Usually make pastas with sauces, but wanted to try a little healthier option. This was pretty great, just a bit too much lemon flavor. So will add less next time. Definitely one to add to a list of recipes to keep making though!

Ive tried a few and this is the best so far! Quick and easy...

I love this simple shrimp dish I was looking for one and this came in the perfect timing. I’m actually gonna do it right now! Thanx Jamie!

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