Best 6 Herb Garden Lemon Pasta Recipes

LEMON BUTTER HERB PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
• Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.

LEMON CAPELLINI

Steps:

• Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
• Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
• As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
• Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

GARDEN PASTA WITH LEMON RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas.
• Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute. Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes. Season with salt and pepper.
• Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen. Season with salt and pepper.
• Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl. Top each serving with the lemon ricotta and the remaining herbs.

HERB GARDEN PASTA

Steps:

• In a large saucepan, cook beef, onion and garlic over medium heat until no longer pink; drain. Add the tomatoes, peppers, mushrooms, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cover and simmer 10 minutes longer or until heated through. Sprinkle with Parmesan cheese.

OLIVE GARDEN CHICKEN GIARDINO

Steps:

• Giardino sauce:
• Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat.
• **Make sure that you cook long enough to reduce the acidity of the lemon juice, or when you add the cream, it will curdle.
• Add water. Mix white sauce mix with some cream so it's not lumpy and add to pan.
• Add the cream and stir until slightly thickened. Set aside.
• Saute the chicken pieces over medium heat. Set aside.
• In a large pot of salted water, cook pasta according to directions, until almost done.
• Meanwhile, saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy.
• Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened.

HERB GARDEN & LEMON PASTA

Steps:

• cook pasta according to package directions, drain.
• meanwhile in a 10'in skittle heat oil, add zucchini and onion, cook over med heat stirring until zucchini is crispy tender.
• add remaining ingredients and pasta.
• cover and let stand 2 min or until tomatoes are heated through.
• serve.