Best 7 Fresh Herb Chili And Lemon Spaghettini Recipes

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Embark on a culinary journey with our delightful Fresh Herb Chili and Lemon Spaghettini, a symphony of flavors that dances on your palate. This delectable dish tantalizes your taste buds with its vibrant combination of fresh herbs, zesty lemon, and a touch of heat from chili flakes. Prepared with tender spaghettini cooked to perfection, this pasta dish is a harmonious blend of textures and flavors that will leave you craving more.

In addition to the main recipe, we offer a delightful array of variations to suit your preferences. Create a vegetarian masterpiece by omitting the chicken and adding roasted vegetables like broccoli, bell peppers, and zucchini. For a creamy and indulgent twist, stir in a dollop of mascarpone cheese or crème fraîche. Craving a bit more heat? Adjust the amount of chili flakes to your liking, or add a splash of your favorite hot sauce.

Elevate your culinary skills with our comprehensive guide, which includes step-by-step instructions, cooking tips, and a detailed ingredient list. Discover the secrets behind perfectly cooked spaghettini, the art of balancing flavors, and the magic of fresh herbs.

Indulge in the culinary delight of Fresh Herb Chili and Lemon Spaghettini, a versatile dish that adapts to your preferences. Experiment with the variations, explore new flavors, and create a meal that reflects your unique taste. Prepare to tantalize your taste buds and embark on a journey of culinary bliss.

Let's cook with our recipes!

LEMON SPAGHETTI



Lemon Spaghetti image

Provided by Giada De Laurentiis

Time 18m

Yield 6 servings

Number Of Ingredients 7

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
  • Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS



Lemony Pasta With Zucchini and Fresh Herbs image

This simple pasta comes together quickly and makes use of what can sometimes be an overwhelming bumper crop of zucchini and other summer squash come August. Browning the squash in two batches is the only semi-fussy request, and it pays off by giving the squash an almost crunchy texture. Lemon and an abundance of fresh herbs provide brightness to this soon-to-be summer staple. Serve it with a tomato and onion salad dressed with plenty of grassy olive oil.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fusilli or other short curvy pasta
1 1/2 pounds zucchini or other summer squash, or a combination, halved lengthwise and cut into 1/2- inch thick pieces
Kosher salt and black pepper
4 tablespoons olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
Juice and zest of 1 lemon
1/2 cup grated Pecorino or grated Parmesan cheese, plus more for serving
1 1/2 cups roughly chopped herbs, such as mint, basil, chervil, Italian parsley, plus more for garnish
Flaky salt, for serving (optional)

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
  • Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
  • Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
  • Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 509 milligrams, Sugar 5 grams

FRESH HERB, CHILI AND LEMON SPAGHETTINI



Fresh Herb, Chili and Lemon Spaghettini image

Make and share this Fresh Herb, Chili and Lemon Spaghettini recipe from Food.com.

Provided by soulmatesforever

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 large lemon
3 tablespoons olive oil
1/2 cup freshly grated parmesan cheese
1/4 teaspoon salt
450 g packages spaghettini
3 cloves garlic, minced
1/4 teaspoon hot chili flakes
1/2 cup chopped mixed fresh herbs (such as basil, chives or parsley)
salt
fresh ground black pepper

Steps:

  • Brin a large sauce pan of salted water to a boil.
  • Finely grate peel from lemon and squeeze out 1/3 cup juice.
  • Place in a bowl, along with 2 tbsp oil, Parmesan cheese and salt.
  • Stir together.
  • Add pasta to boiling water, Cook until al dente, 7 to 9 minutes.
  • Set aside 2 tbsp of pasta cooking water.
  • Drain pasta.
  • When pasta is nearly cooked, heat remaining tablespoon oil in a large deep frying pan on medium low.
  • Add garlic and chili flakes.
  • Cook, stirring occasionally, until garlic is golden, about 2 minutes.
  • Add pasta, pasta water and Parmesan mixture to garlic.
  • Toss gently 1 minute and then add herbs and salt and pepper to taste.
  • Toss to coat and serve with additional Parmesan.

SPAGHETTI WITH FRESH HERBS



Spaghetti with Fresh Herbs image

This is a very simple, fresh tasting dish - perfect for a light weekend lunch or dinner. As the sauce is prepared while the spaghetti is cooking it really only takes about 20 minutes all up from kitchen to table. It's one of our favourites.

Provided by Kookaburra

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

350 g spaghetti (about 90g or 3 1/2 oz/person)
1 tablespoon salt
2 tablespoons olive oil (extra virgin if possible)
4 cloves garlic, peeled and sliced
60 g butter, chopped
1 bunch mixed herbs (e.g. any combination of basil, oregano, chives, sage, thyme, rosemary, dill, parsley)
1 lemon, juice and rind of, finely grated
1 cup cream (low fat is fine)
1/2 teaspoon salt, extra
2 -3 pinches fresh ground black pepper
80 g freshly grated parmesan cheese

Steps:

  • Bring a large saucepan of water to the boil.
  • Add salt and spaghetti.
  • Cook for 12-14 minutes.
  • In the meantime, prepare the sauce: First, remove any thick or woody stems from the herbs and discard.
  • Chop herbs finely- you should end up with about 3/4 cup of chopped herbs (a little more or less won't matter).
  • Heat olive oil in a medium saucepan over a medium heat.
  • Add garlic and cook until just beginning to colour.
  • Remove saucepan from heat immediately.
  • With the saucepan off the heat, add cream, butter, lemon rind and juice, herbs, salt and pepper and stir to mix well.
  • When the spaghetti is cooked to your liking, drain it well then add the drained spaghetti to the saucepan (the one with the sauce in it).
  • Return this saucepan to a low-medium heat and toss with two forks to combine the spaghetti with the sauce.
  • Cook gently for a minute or two until the sauce begins to thicken and most, but not all, of it has been taken up by the spaghetti.
  • Serve in bowls, drizzling over any remaining sauce.
  • Top with parmesan cheese.
  • Serve immediately.
  • Serve as is or with a crisp green salad and a nice cold glass of dry white wine!

Nutrition Facts : Calories 804.6, Fat 44.6, SaturatedFat 23.9, Cholesterol 116, Sodium 2474.1, Carbohydrate 78.9, Fiber 3.3, Sugar 3.2, Protein 22.4

PASTA WITH FRESH HERBS, LEMON AND PEAS



Pasta With Fresh Herbs, Lemon and Peas image

Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
Zest of 1 lemon, finely chopped
1 garlic clove, finely minced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Kosher salt to taste
3/4 pound pasta, any type
1 cup frozen peas, thawed
1/4 cup freshly grated Parmesan or pecorino

Steps:

  • Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
  • When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams

SICILIAN SPAGHETTINI



Sicilian Spaghettini image

Make and share this Sicilian Spaghettini recipe from Food.com.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb spaghettini
1/3 cup extra virgin olive oil (good quality)
1 tablespoon garlic clove, finely chopped
1 teaspoon crushed red pepper flakes
2 cups grape tomatoes, halved
1 cup pitted nicoise olive, chopped
1 cup bocconcini (or bite-sized bocconcini balls, fresh mozzarella)
6 tablespoons pine nuts, toasted
1/3 cup fresh flat-leaf parsley, chopped

Steps:

  • Cook spaghettini, according to package directions.
  • Meanwhile, add oil, garlic and pepper flakes to a skillet large enough to hold the cooked pasta.
  • Cook over medium heat, stirring frequently, until garlic is fragrant, about 1 minute; do not let garlic burn.
  • Remove skillet from heat, stir in tomatoes, olives and bocconcini.
  • Drain pasta, reserving some of the cooking liquid; add pasta to skillet.
  • Heat pasta in skillet over medium heat, tossing until just coated with sauce.
  • Stir in pine nuts and parsley.
  • Add some of the reserved cooking liquid if pasta seems dry.
  • Serve immediately.

Nutrition Facts : Calories 457.3, Fat 19, SaturatedFat 2.3, Sodium 9.7, Carbohydrate 60.5, Fiber 3.5, Sugar 3.7, Protein 11.7

SPAGHETTINI WITH GARLIC AND LEMON



Spaghettini with Garlic and Lemon image

Categories     Garlic     Pasta     Side     Lemon     Parsley     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course or 6 to 8 side-dish servings

Number Of Ingredients 9

1 lb spaghettini or capellini
4 large garlic cloves, minced
1/2 to 3/4 teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
Finely grated zest from 2 lemons
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
  • While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
  • Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)

Tips:

  • Prep Ingredients: Before starting, measure and prep all ingredients to ensure a smooth cooking process.
  • Fresh Herbs: Use fresh herbs like basil, parsley, and cilantro for the best flavor. If unavailable, dried herbs can be substituted, but adjust the quantity accordingly.
  • Garlic and Chili: Adjust the amount of garlic and chili flakes based on your preferred spice level. For a milder dish, use less chili flakes or omit them entirely.
  • Lemon Zest and Juice: Use unwaxed lemons for the best flavor and aroma. Finely grate the zest before juicing the lemon to extract maximum flavor.
  • Spaghettini Cooking: Cook the spaghettini according to the package instructions, ensuring it's al dente (slightly firm to the bite) for the best texture.
  • Sauce Consistency: Adjust the consistency of the sauce by adding more or less pasta water. For a creamier sauce, add more water; for a thicker sauce, add less.
  • Serving: Garnish with additional chopped herbs, lemon zest, and Parmesan cheese before serving. Serve immediately to enjoy the vibrant flavors.

Conclusion:

This fresh herb chili and lemon spaghettini is a delightful fusion of flavors that offers a burst of freshness and a touch of heat. The combination of herbs, chili, lemon, and Parmesan cheese creates a harmonious balance that tantalizes the taste buds. The dish is not only flavorful but also visually appealing, making it perfect for both casual meals and special occasions. With its simple yet effective ingredients and easy-to-follow instructions, this recipe is sure to become a favorite among pasta lovers. Enjoy this delicious and vibrant dish that showcases the beauty of fresh herbs and zesty citrus.

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