Lemon & Thyme Roasted Vegetables with Pasta

4 servings

Ingredients:
2 tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
2 teaspoons finely chopped fresh garlic
1/2 teaspoon salt
1 1/2 cups 1-inch pieces fresh asparagus
1 1/2 cups lengthwise quartered baby carrots
1 1/2 cups thin strips red bell pepper
1 cup sliced 1/2-inch leeks
1 cup cubed 1/2-inch rutabaga
8 ounces uncooked dried spaghetti, linguine or angel hair pasta (capellini)
1/4 cup chopped fresh parsley
2 tablespoons butter, melted
1 teaspoon grated lemon zest
Freshly grated Parmesan cheese, if desired

HEAT oven to 400°F.
COMBINE oil, thyme, garlic and salt in small bowl.
PLACE vegetables in 13x9-inch baking pan. Spoon oil mixture over vegetables; toss well to coat. Cover pan with aluminum foil.
BAKE, stirring occasionally, 25 minutes. Uncover; continue baking for 15 to 20 minutes, stirring once, or until vegetables are tender and just start to brown.
COOK spaghetti according to package directions. Drain.
TOSS hot spaghetti with parsley, butter and lemon peel. Spoon roasted vegetables over pasta mixture. Sprinkle with Parmesan cheese.

Farfalle, Tomato, Peas and Ricotta Salata with Lemon

Serves 4

Ingredients:
1 pound farfalle pasta (bow ties)
2 cups frozen peas
6 ounces ricotta salata cheese, broken into 1/2-inch pieces
4 large "garden-ripe" tomatoes, finely chopped
1/3 cup fresh lemon juice
Zest of 1 lemon
3/4 cup packed fresh basil leaves, chopped
1/2 cup extra-virgin olive oil
Freshly ground black pepper to taste
Freshly grated Parmesan cheese for sprinkling

COOK pasta according to package directions, stirring in peas the last 30 to 45 seconds of cooking time. Drain well.
COMBINE cheese, tomatoes, lemon juice, zest, basil into a large bowl . Add hot pasta and peas to mixture and toss to combine. Season pepper and sprinkle with Parmesan, as desired.

Penne Pasta with Lemon Infused Vegetables and Ricotta Salata

6 servings

Ingredients:
1 pound penne pasta
2 tablespoons salt
4 to 6 ounces virgin olive oil
1 tablespoon garlic
1 tablespoon lemon zest
1 to 2 teaspoons red pepper flakes
1 pound Shiitake mushrooms, quartered
1 cup red peppers, diced
1 pound broccoli, florets
1 each large fennel, cut into strips
1 teaspoon fresh thyme
1/4 cup parsley, coarsely chopped
1 pound ricotta salata cheese

COOK the broccoli and fennel by boiling for 3 to 4 minutes in salted water, drain and
reserve.
COOK pasta and stir frequently to prevent the pasta from sticking together. Cook until the pasta is almost tender, approximately 8 to 10 minutes. Drain and reserve some of the cooking liquid.
SAUTE the garlic, lemon zest, and the red pepper flakes in the olive oil for 3 to 4 minutes, being very careful not to brown the garlic. Add the red peppers and Shiitakes and continue to cook until the mushrooms are tender. Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning. Add the cooked pasta, half of the parsley and season with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid. Portion the pasta into heated bowls and garnish the tops with grated ricotta salata and the chopped parsley.

Note: Ricotta salata is a dry salted ricotta cheese that has a sharp, almost tangy flavor;
it is available in most Italian grocery stores. This is a vegetarian dish with large pieces
of Shiitake mushrooms that help give this dish a hearty, meaty flavor.

Pasta with Asparagus Lemon Sauce

4 servings

Ingredients:
1 pound fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra virgin olive oil
1 pound penne or pasta of choice
1/2 cup grated Parmigiano Reggiano

CUT asparagus into 1 inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
COOK asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well. Puree asparagus stems with zest, oil and 1/2 cup asparagus cooking water. Transfer sauce to a 4 quart saucepan.
COOK pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta. Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose, the cheese will thicken it slightly. Stir in Parmigiano Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately.

Lemon Parmesan Spaghetti

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4 servings

15 Minutes to prepare
30 Minutes to cook


INGREDIENTS
8 ounces spaghetti
1/3 cup unsalted butter
1 (8 ounce) container sour cream
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

PREHEAT oven to 400 degrees F (200 degrees C).

COOK spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.

MELT butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well.

BAKE 15 to 20 minutes in the preheated oven, or until heated through. Remove from oven, and add grated Parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.

Lemon Pasta Sauce

4 servings

INGREDIENTS
4 tablespoons butter
1 cup heavy whipping cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon grated lime zest
1 cup beef broth
10 ounces uncooked pasta

COMBINE the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.

COOK pasta for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

TIP: Serve with cubed cooked meat or veggies for a full meal.

Angel Hair with Bay Scallops, Shrimp and Arugula

15 minutes to prepare
25 minutes to cook

4-6 servings

Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair

HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again