Best 4 Creamy Chive Pasta With Lemon Recipes
Welcome to a tantalizing culinary journey with our creamy chive pasta with lemon, a symphony of flavors that will leave your taste buds dancing. This delectable dish features tender pasta enveloped in a luscious creamy sauce infused with the vibrant zest of lemon and the aromatic freshness of chives. Each bite offers a harmonious blend of textures and flavors, from the smooth creaminess of the sauce to the delicate crunch of chives and the subtle tang of lemon.
Our curated collection of recipes caters to diverse dietary preferences, ensuring that everyone can savor this culinary delight. Indulge in the classic creamy chive pasta with its rich and indulgent sauce, or embrace a lighter version with our creamy chive pasta with almond milk, a healthier alternative that doesn't compromise on taste. For a vegan twist, explore our creamy chive pasta with cashew cream, a dairy-free option that delivers a luscious and creamy texture.
Our culinary adventure doesn't end there. Discover the vibrant flavors of our creamy chive pasta with sun-dried tomatoes, a delightful combination of tangy tomatoes and aromatic chives, all enveloped in a velvety cream sauce. And for those who relish a touch of spice, our creamy chive pasta with chili flakes adds a subtle heat that elevates the dish to a new level of deliciousness.
No matter your dietary preferences or taste inclinations, our diverse selection of creamy chive pasta recipes promises an unforgettable culinary experience. Prepare to tantalize your taste buds and embark on a journey of flavors that will leave you craving more.
LEMON CHIVE NOODLES
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil add the pasta and cook until just shy of al dente. Drain.
- While pasta water comes to a boil, heat the stock, oil, sliced lemon and tamari sauce and allow to reduce over medium-high heat, about 7 to 8 minutes. Toss cooked pasta with sauce for 1 to 2 minutes to absorb flavor, add in reserved zest and chives then serve as first course or a side dish. Spice it up with pepper or hot sauce to pass at table.
ORECCHIETTE WITH BACON, LEMON AND CREAM
Provided by Alex Guarnaschelli
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the bacon: Heat a medium skillet over medium-high heat and add 1/2 cup water and the bacon slices. Cook until all of the water evaporates and the bacon becomes crispy, 8 to 10 minutes. Transfer the bacon to a kitchen towel to drain, reserving the fat in a separate bowl.
- Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with 2 teaspoons salt and 1 teaspoon pepper. Simmer the cream mixture over medium heat, whisking, until it thickens, 5 to 8 minutes. Add the lemon zest, lemon juice and Worcestershire sauce. Set aside.
- Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil and season with 1/2 cup salt. The pasta water should taste like seawater. Add the orecchiette to the boiling water and stir with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. Cook until the pasta is al dente (chewy but not hard or raw tasting), 6 to 8 minutes. Drain the pasta in a large colander, reserving 1/2 cup of the pasta water in case you need it to adjust the sauce.
- Finish the dish: Reheat the pasta sauce over medium heat until it simmers gently. Add the pasta to the skillet and toss to coat in the sauce. Remove the skillet from the heat and allow the pasta to rest for 2 minutes. Taste for seasoning. Stir in the bacon, some of the reserved bacon fat, an additional splash of lemon juice, chives and pasta water (if needed) to make a sauce that lightly coats the pasta. Serve immediately.
CREAMY, LEMONY PASTA
This 15-minute pasta lets you decide how much effort to put in: If you've had a day and need an easy, no-nonsense meal, then make it as-is and use kitchen shears to cut your scallions. If you're feeling slightly more ambitious, then make a topping that adds texture, vibrant green color and more lemony flavor to the dish (see Tip). But don't cut corners when it comes to the yogurt: Use a thick, strained whole-milk yogurt like labneh, Greek or skyr, as it will give the finished dish an irresistibly rich and tangy taste.
Provided by Yasmin Fahr
Categories dinner, easy, weeknight, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions. Reserve 1 cup of pasta water. Drain the pasta, then return to the pot on the stove over medium-low heat.
- Stir in ¾ cup of the pasta water, half the lemon juice, the Parmesan and several grinds of black pepper, stirring vigorously until a silky sauce has formed. Add a tablespoon of water at a time as needed to make a creamier sauce if it looks dry. Stir in the labneh, remaining lemon juice, lemon zest and scallions until creamy and combined, about 1 minute more. Season with salt as needed. Finish with another grind of pepper and serve immediately.
LEMON CHIVE PASTA WITH CREAMY LEMON PASTA SAUCE
Make and share this Lemon Chive Pasta With Creamy Lemon Pasta Sauce recipe from Food.com.
Provided by khott13
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Save 1/2 cup of pasta cooking water. Drain and rinse with warm water.
- In a large skillet heat olive oil. When warm add garlic and red pepper flakes. Add wine and lemon zest. Boil to reduce the wine by half, about 3-5 minutes. Remove from heat and let cool slightly.
- Stir in the heavy cream and 1/2 cup of the pasta cooking water. When warm, add lemon juice and season with salt.
- Serve sauce over individual plates of pasta. Garnish with basil and Parmesan cheese.
Nutrition Facts : Calories 685.3, Fat 26.4, SaturatedFat 9.1, Cholesterol 40.8, Sodium 21.2, Carbohydrate 91.4, Fiber 4.6, Sugar 4.4, Protein 16.1
Tips:
- Use high-quality ingredients for the best flavor. Fresh chives, lemon, and Parmesan cheese are essential.
- Don't overcook the pasta. It should be cooked al dente, with a slight bite to it.
- If you don't have heavy cream, you can use milk instead. However, the sauce will be thinner.
- Add the lemon juice and zest at the end of cooking to preserve their flavor.
- Garnish the pasta with fresh chives and Parmesan cheese before serving.
Conclusion:
This creamy chive pasta with lemon is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of chives, lemon, and Parmesan cheese creates a flavorful and creamy sauce that coats the pasta perfectly. With just a few simple ingredients, you can have a delicious meal on the table in no time.
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