LEMON SPAGHETTI RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
This pasta recipe is a prime example of less is more. Fresh lemon juice and finely grated zest are quickly tossed with hot spaghetti, butter, olive oil and pasta cooking water to make a bright and velvety sauce. We finish it with Parmesan and black pepper for a simple, comforting weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Total Time 25 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente.
- Meanwhile, combine the olive oil and lemon zest and juice in a large skillet. When you are about to drain the spaghetti, turn the heat under the skillet to medium. Reserve 1 cup pasta-cooking water, then drain the spaghetti and transfer to the skillet. Add 3/4 cup of the reserved cooking water and toss to combine. Add the butter and cook, tossing quickly, until the sauce glazes the spaghetti, about 30 seconds; add more cooking water a few tablespoons at a time if the spaghetti seems dry. Add the parmesan and toss to melt; season with salt.
- Divide the spaghetti among bowls. Top generously with more Parmesan and coarse pepper.
Nutrition Facts : Calories 590, FatContent 29 grams, SaturatedFatContent 14 grams, CholesterolContent 54 milligrams, SodiumContent 425 milligrams, CarbohydrateContent 67 grams, FiberContent 4 grams, SugarContent 2 grams, ProteinContent 15 grams
SPAGHETTI WITH STRAWBERRY-TOMATO SAUCE RECIPE | BON A…
Considering that tomato is a fruit, the addition of strawberries isn’t that strange. The sauce should be quite spicy, which tempers the berries’ sweetness.
Provided by Aaron Silverman, Rose’s Luxury, Washington, D.C.
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Heat ¼ cup oil in a large skillet over medium-high heat. Add tomatoes and red pepper flakes, season with salt, and cook, breaking up with a wooden spoon, until tomato juices have reduced slightly, about 3 minutes. Add strawberries and sugar and cook, stirring often, until strawberries are soft and sauce is slightly thickened, about 5 minutes; let cool slightly, then pulse in a food processor to a coarse purée.
- Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta, reserving 1 cup pasta cooking liquid.
- Add pasta to tomato sauce along with ½ cup pasta cooking liquid and cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.
- Remove from heat, drizzle with more oil, and toss to combine. Serve pasta topped with onion, ricotta, and black pepper.
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