Lemon Spaghetti With Olive Oil

This one’s a simple, easy to prepare recipe, which is the perfect blend of flavors. If you are bored of the regular pasta recipes, this is surely going to surprise you. Follow the steps to prepare the recipe.

Ingredients

• Spaghetti, 1 lb
• Salt, to taste
• 3 lemons
• Extra-virgin olive oil, ¼ cup + more for serving
• Heavy cream, ¼ cup
• Parmesan cheese (finely grated), 1 oz. + more for garnish
• Ground black pepper, as per taste
• Fresh basil leaves (shredded), a handful

Preparation

1. Follow the package instructions to prepare the spaghetti. Drain, reserve 1 cup of pasta water and set aside.
2. Use lemons for both zest and juice. Make sure you have around ½ cup lemon juice and a tablespoon of zest.
3. Add olive oil in a large skillet and place over low-med heat. Add cream, reserved pasta water and zest. Stir and combine and cook for 2 minutes over high heat.
4. Add pasta back to the pot and stir until well coated. Add cheese and ¼ cup lemon juice. Toss to combine everything well.
5. Add more pasta water if you like to adjust consistency. Taste and judge if you want to add more lemon juice. Season with salt, pepper and basil leaves.
6. When done, transfer to a platter and drizzle with some olive oil and parmesan cheese on the top. Serve and enjoy!

Spaghetti Puttanesca

Don’t judge it by its name. Unlike the name, the recipe is really quick, simple and satisfying for your taste buds. If you have been craving carbs to satisfy your hunger, this recipe is a must to try out!

Ingredients

• Spaghetti, 1 lb
• Coarse salt, to taste
• Ground black pepper, to taste
• Olive oil, 1 tbsp
• Garlic (minced), 3 cloves
• Crushed red pepper, ½ tsp
• 6 anchovies (rinsed), optional
• Whole tomatoes (along with juice), 1 can
• Capers, 2 tbsp
• Kalamata olives (pitted, chopped), ½ cup

Preparation

1. Follow the instructions on the package to cook spaghetti. Drain and reserve in the pot to keep warm.
2. Adjust the flame to low-med heat and use a large skillet. Add oil.
3. Stir in garlic, anchovies, red pepper and cook. Crush them with your spoon while you stir to combine flavors. Cook for 2 minutes until garlic is fragrant.
4. Add tomatoes along with juice in the skillet. Use the wooden spoon to break them as you cook.
5. Stir in olives and capers. Mix and bring to a gentle boil. Adjust heat and simmer for 6-8 minutes until the mixture thickens.
6. Stir in cooked spaghetti and toss to mix.
7. Season with salt and pepper as per your flavor preferences and serve warm!

Spaghetti With Mushrooms And Chives

The range of ingredients will give you a unique combination of flavors for this recipe. Make sure you add them all and follow the recipe thoroughly to enjoy a unique pasta recipe for your carb cravings.

Ingredients

• Butter (divided use), 4 tbsp
• Extra-virgin olive oil, 2 tbsp
• Shallots (thinly sliced), ½ cup
• Fresh shiitake mushrooms (stemmed, sliced), 1 lb
• Fresh lemon juice, 6 tbsp
• Vegetable broth, 1 ¾ cups
• Grated lemon peel, 1 tbsp
• Asparagus (trim ends, cut crosswise in thirds), 1 lb
• Fresh chives (chopped), ¼ cup
• Asiago cheese (or any other you like), ½ cup

Preparation

1. Prepare spaghetti following the instructions on the package. Drain and set aside.
2. Place a large skillet over low-med heat. Add 2 tbsp butter and oil together and let heat.
3. Add shallots and cook for a minute. Stir in shiitake mushrooms and sauté. Season with salt and pepper and stir to adjust flavors.
4. Cook for 6 minutes until mushrooms are tender. Add lemon juice and continue cooking for another minute
5. Add lemon peel and broth. Stir and let the mixture cook until boiled. Adjust heat to low and simmer for 6 minutes and let the liquids reduce by half.
6. Add asparagus to the mixture. Simmer for 2 minutes until asparagus changes color to bright green. Add chives and remaining butter. Stir and let the butter melt.
7. Season with more salt and pepper if required.
8. Add pasta to the pot. Toss to coat well. Top with your favorite cheese and cook for another minute to heat up everything thoroughly. Serve warm and enjoy!

Spaghetti With Creamy Tomato Sauce

Ingredients

• Olive oil, 2 tbsp
• 1 medium-sized onion, diced
• Garlic (minced), 4 cloves
• Pureed tomatoes, 1 can
• Tomato paste, 1 tsp
• Dried mint, 1 tsp
• Black pepper, 1 tsp
• Salt, ½ tsp
• Heavy cream, 1 cup
• Parmesan cheese (grated), ½ cup
• Green onions (chopped), for garnish
• Spaghetti, 1 lb

Preparation

1. Follow the instructions on the package to prepare spaghetti.
2. Add oil to a pan and place it over low-med heat. Stir in onions and garlic and cook for 2-4 minutes until tender and fragrant.
3. Stir in pureed tomatoes and tomato paste. Stir to combine well.
4. Season with salt, pepper, and dried mint. Cook for a few minutes to incorporate all flavors well. Stir in heavy cream, adjust heat to low and simmer for 5 minutes and allow the sauce to thicken.
5. Add cooked pasta to the sauce along with parmesan and toss everything to combine well.
6. Add pasta water to adjust consistency if required.
7. Garnish with chopped green onions for added flavor and crisp. Serve!

Shrimp And Tarragon Spaghetti

Ingredients

• Spaghetti, ¾ lb
• Olive oil, 1 tbsp
• Large shrimp (peeled, deveined), 1 lb
• 8 radishes, quartered
• Kosher salt, to taste
• Ground black pepper, to taste
• Butter (unsalted), ¼ cup
• Fresh tarragon leaves (chopped), 1 tbsp
• Finely grated lemon zest (finely grated), 1 teaspoon

Preparation

1. Follow the instructions on the package to prepare pasta in salted boiling water. Drain pasta, reserve ¾ cup cooking water and set aside to keep warm.
2. Set a large skillet over med-high heat. Add oil. Stir in shrimp and radishes. Season with salt and pepper and stir to combine well. Cook for 4-6 minutes until flavors are adjusted and shrimp are opaque.
3. Combine reserved cooking water, lemon zest, tarragon and butter. Add to the pasta along with shrimp and radishes. Toss everything together to adjust flavors. Add more water to adjust the consistency of the sauce. Serve warm for best flavors.

Pasta Primavera

Ingredients

• Olive oil, 1 tbsp
• Garlic (minced), 3 cloves
• 1 large red bell pepper (seeded, julienned)
• Thin asparagus (trimmed and sliced into small pieces), ½ lb
• Button mushrooms (sliced), 1 cup
• Cherry tomatoes (sliced), 1 cup
• Chicken stock (low sodium), 1 cup
• 1% milk, ½ cup
• Salt, ½ tsp
• Black pepper, ½ tsp
• All-purpose flour, 1 tbsp (dissolve in 3 tbsp water)
• Whole wheat linguine, ¾ lb
• 1 large-sized carrot (peeled and sliced)
• Parsley leaves (chopped), 2 tbsp
• Basil leaves (shredded), ¼ cup

Preparation

1. Follow the package directions to prepare pasta. Drain, reserve ½ cup water and set aside to keep warm.
2. Place a large sauce pan over med-high heat. Add oil.
3. Stir in garlic and sauté for a minute until soft. Add peppers and cook for 3-4 minutes until are softened. Stir in asparagus, mushrooms, and tomatoes. Continue cooking for additional 5 minutes.
4. Stir in flour and cook for another minute. Add milk, chicken stock, salt and pepper. Mix and bring to a gentle boil. Adjust heat to low and simmer for 5 minutes to thicken the sauce. Stir in carrots and stir.
5. Stir in pasta along with water (if required to adjust consistency of the sauce). Toss to combine with sauce and veggies. Heat through and serve warm garnished with basil, parsley and parmesan on the top.