Best 3 Lemon Pasta With Lemon Thyme Recipes

**Lemon Pasta with Lemon Thyme: A Delightful Journey for Your Taste Buds**

Embark on a culinary adventure that tantalizes your taste buds with our delectable Lemon Pasta with Lemon Thyme recipe. This dish is a symphony of flavors that will transport you to a Mediterranean paradise. Savor the vibrant zest of lemon, the aromatic freshness of thyme, and the rich creaminess of Parmesan cheese, all harmoniously blended with tender pasta. Dive into this culinary masterpiece and create a meal that is bursting with sunshine and vibrancy.

In addition to the classic lemon pasta, our article presents a collection of equally enticing recipes that showcase the versatility of this citrus fruit. Indulge in the tangy and refreshing Lemon Butter Sauce, perfect for seafood dishes or as a zesty addition to your favorite pasta. Discover the aromatic magic of Lemon Garlic Butter Shrimp, where succulent shrimp are sautéed in a luscious sauce that bursts with lemon and garlic flavors. Experience the simplicity and elegance of Roasted Lemon Chicken, where tender chicken is roasted to perfection with lemon, thyme, and garlic, resulting in a dish that is both flavorful and healthy. And for a delightful vegetarian option, try our Lemon Ricotta Pancakes, where fluffy pancakes are infused with lemon zest and topped with a creamy ricotta filling.

Here are our top 3 tried and tested recipes!

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS

Linguine with Lemon, Garlic and Thyme Mushrooms image

This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 ounces/4 cups finely sliced chestnut/cremini mushrooms
1/3 cup extra-virgin olive oil
1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

Steps:

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

LEMON PASTA PRONTO

Lemon Pasta Pronto image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Kosher salt
1 pound orecchiette
1 stick (8 tablespoons) salted butter
3/4 cup pancetta cubes
1 teaspoon fresh thyme, minced
2 cloves garlic, minced
1/2 yellow onion, diced
2 lemons, zested and juiced
2 cups frozen peas, thawed
3/4 cup heavy cream
1 cup grated Pecorino
2 tablespoon olive oil
1/2 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
2 teaspoons lemon zest plus 1 lemon, cut into wedges, for garnish
1 teaspoon fresh thyme, minced

Steps:

For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together.
Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.
Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.

LEMON PASTA WITH LEMON THYME

Lemon Pasta With Lemon Thyme image

This is a slightly different take on most lemon pastas because it also uses one of my favorite herbs, lemon thyme in addition to the lemon. It is superb served with a few grilled shrimp as well. As a no cook sauce its fast as well, but do let it marinate for the 2 hours. If you don't have lemon thyme you can sub basil or parsley

Provided by MarraMamba

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb long pasta-either dried spaghetti or 1 lb fresh fettuccine
1/4 cup fresh lemon thyme (Or Fresh Parsley or Basil)
1 medium garlic clove, Minced
1/4 cup olive oil
zest & juice of two lemon
1/2 cup toasted pine nuts
salt & pepper
cracked black pepper
3 -4 grilled shrimp, Per Person (optional)

Steps:

Mix together the oil, garlic, thyme, lemon zest and juice. Season with salt and pepper. Add the toasted pine nuts, stir well, and allow to sit for a couple of hours for the flavors to meld. Cook the pasta in boiling salted water until it is al dente. Just before draining, remove a small cup of pasta water.
Drain the pasta, and return it to the pot with the lemon sauce over high heat. Add a little pasta water to prevent it from drying out. As soon as it is piping hot, remove from the heat and serve. Scoop the pine nuts off the bottom of the pot to top the pasta, and serve topped with grilled shrimp if using. Offer additional cracked black pepper if desired.

Nutrition Facts : Calories 657, Fat 26.8, SaturatedFat 3, Sodium 7.6, Carbohydrate 87.6, Fiber 4.3, Sugar 3.7, Protein 17.2

Tips:

For the best flavor, use fresh lemon zest and juice. You can also use bottled lemon juice, but it will not be as flavorful.
If you don't have lemon thyme, you can use regular thyme or another herb of your choice.
To make the pasta more creamy, add a tablespoon of butter or olive oil to the sauce.
If you want a spicier pasta, add a pinch of red pepper flakes to the sauce.
This pasta is best served immediately, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

This lemon pasta with lemon-thyme sauce is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken or shrimp. The bright and lemony flavor of the sauce is sure to please everyone at the table. So next time you're looking for a simple and delicious pasta dish, give this recipe a try!