FIBER PASTA SPROUTS RECIPES

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CREAMY LEMON PASTA RECIPE - NYT COOKING



Creamy Lemon Pasta Recipe - NYT Cooking image

This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.

Provided by Barbara Kafka

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 5

12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
  • Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
  • Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

Nutrition Facts : @context http//schema.org, Calories 361, UnsaturatedFatContent 6 grams, CarbohydrateContent 44 grams, FatContent 17 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 10 grams, SodiumContent 270 milligrams, SugarContent 3 grams, TransFatContent 0 grams

CREAMY LEMON PASTA RECIPE - NYT COOKING



Creamy Lemon Pasta Recipe - NYT Cooking image

This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.

Provided by Barbara Kafka

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 5

12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
  • Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
  • Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

Nutrition Facts : @context http//schema.org, Calories 361, UnsaturatedFatContent 6 grams, CarbohydrateContent 44 grams, FatContent 17 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 10 grams, SodiumContent 270 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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MEDITERRANEAN ROASTED VEGETABLE PASTA - SPRINKLES AN…
Apr 19, 2019 · The water you have cooked the pasta in is well seasoned and also as the pasta cooks some of the starch is released into the water. This starch is valuable for making a delicious easy pasta sauce. You'll find that most of the pasta dishes here on Sprinkles and Sprouts mention reserving pasta cooking water. And there are a lot of pasta recipes!
From sprinklesandsprouts.com
See details


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From allrecipes.com
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