Best 11 Lemon Pepper Pasta Recipes

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Tantalize your taste buds with our delectable Lemon Pepper Pasta, a symphony of flavors that will leave you craving for more. This easy-to-make dish combines the zesty brightness of lemon with the piquant kick of black pepper, creating a harmonious balance that satisfies every palate. With just a few simple ingredients, you can whip up a culinary masterpiece that is both light and refreshing, yet bursting with flavor. Whether you're a seasoned home cook or just starting your culinary journey, our Lemon Pepper Pasta is the perfect recipe to impress your family and friends. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure that will leave you wanting seconds.

**Recipes Included:**

1. **Lemon Pepper Pasta with Shrimp:** Dive into a delightful seafood feast with this Lemon Pepper Pasta featuring succulent shrimp. The briny sweetness of the shrimp pairs perfectly with the tangy lemon and peppery sauce, creating a harmonious blend of flavors.

2. **Lemon Pepper Pasta with Chicken:** Craving something hearty and satisfying? Try our Lemon Pepper Pasta with Chicken. Tender chicken breasts are seasoned with lemon pepper and sautéed until golden brown, then tossed with the zesty pasta for a dish that's both flavorful and filling.

3. **Lemon Pepper Pasta with Vegetables:** For a lighter and healthier option, our Lemon Pepper Pasta with Vegetables is a vibrant and colorful dish. A variety of fresh vegetables, such as broccoli, bell peppers, and zucchini, are tossed with the lemon pepper pasta, creating a nutritious and visually appealing meal.

4. **Lemon Pepper Pasta with Creamy Sauce:** Indulge in the richness and creaminess of our Lemon Pepper Pasta with Creamy Sauce. A velvety sauce made with cream, Parmesan cheese, and a hint of lemon zest coats the pasta, creating a luscious and decadent dish that will satisfy your cravings.

5. **Lemon Pepper Pasta Salad:** Enjoy a refreshing and light meal with our Lemon Pepper Pasta Salad. Al dente pasta is tossed with a zesty lemon pepper dressing, fresh herbs, and a variety of vegetables, making it a perfect dish for summer gatherings or picnics.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-POT LEMON-PEPPER CHICKEN PASTA



One-Pot Lemon-Pepper Chicken Pasta image

What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces (16 oz)
1 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped garlic
1 carton (32 oz) Progresso™ chicken broth
8 oz spaghetti pasta, broken in half (from 16-oz box)
1/2 cup shredded Parmesan cheese
2 tablespoons butter
1 tablespoon lemon juice and 2 teaspoons grated lemon peel from 1 large lemon
2 bags (5 oz each) baby spinach

Steps:

  • In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
  • Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
  • Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.

Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 2 g, TransFat 0 g

LEMON-PEPPER CHICKEN PASTA



Lemon-Pepper Chicken Pasta image

Thinly sliced chicken breast strips sauteed in lemon-pepper, lemon juice, olive oil, and minced garlic then tossed with bow-tie pasta and green onions. Must love lemon!

Provided by Valerie Sword

Categories     Main Dish Recipes     Pasta     Chicken

Time 30m

Yield 8

Number Of Ingredients 8

4 skinless, boneless chicken breasts, thinly sliced
¼ cup olive oil
¼ cup lemon juice
2 teaspoons lemon-pepper seasoning
1 teaspoon minced garlic
1 (16 ounce) package farfalle (bow-tie) pasta
1 tablespoon thinly sliced green onion
1 lemon, cut into wedges

Steps:

  • Saute chicken strips in olive oil, lemon juice, lemon-pepper seasoning, and garlic in a skillet over medium-high heat until no longer pink in the centers and juices run clear, 7 to 10 minutes.
  • While chicken cooks, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Toss cooked pasta with chicken, sauce from the skillet, and green onion. Garnish with fresh lemon wedges.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 43.2 g, Cholesterol 32.3 mg, Fat 9.4 g, Fiber 2.6 g, Protein 19.5 g, SaturatedFat 1.6 g, Sodium 147.3 mg, Sugar 2.1 g

LEMON PEPPER PASTA AND ASPARAGUS



Lemon Pepper Pasta and Asparagus image

Serve a 30-minute weeknight pasta meal, vegetarian style.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 cups uncooked farfalle (bow-tie) pasta (4 oz)
1/4 cup olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
1 lb asparagus, cut into 1-inch pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons lemon juice
1 can (15 oz) Progresso™ cannellini beans or 1 can (15 to 16 oz) navy beans, drained, rinsed
Freshly ground pepper, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
  • Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g

LEMON PEPPER PASTA WITH SHRIMP



Lemon Pepper Pasta with Shrimp image

Lemon flavor enhances shrimp and pasta in this easy anytime meal.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 25m

Yield 4

Number Of Ingredients 5

3 cups uncooked dried cavatappi or fusilli pasta
2 squares Lemon Pepper Saute Express® Saute Starter
1 pound uncooked medium shrimp, peeled, deveined
1 (6 ounce) package fresh baby spinach leaves
1 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Drain.
  • Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
  • Add shrimp.
  • Saute 5-7 minutes or until shrimp turn pink. Add spinach and heat until wilted. Toss in pasta and cheese until coated.

Nutrition Facts : Calories 525 calories, Carbohydrate 61.1 g, Cholesterol 205.4 mg, Fat 16.1 g, Fiber 6.8 g, Protein 38.6 g, SaturatedFat 8.5 g, Sodium 827.4 mg, Sugar 2 g

LEMON PEPPER PASTA



Lemon Pepper Pasta image

Our home economists cut down this pretty pasta recipe with peppers and lemon from Jolinda Whittle of Beaver Falls, Pennsylvania for two to enjoy.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 ounces uncooked vermicelli
1/4 cup fat-free milk
2 ounces reduced-fat process cheese (Velveeta), cubed
1/8 teaspoon salt
1 medium sweet red pepper, cut into 1/8-inch strips
1 medium sweet yellow pepper, cut into 1/8-inch strips
2 teaspoons olive oil
1-1/2 teaspoons grated lemon zest
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small saucepan, combine the milk, cheese and salt; cook and stir over medium-low heat until cheese is melted. Drain pasta; add cheese sauce and toss to coat. Keep warm., In a nonstick skillet, saute peppers in oil for 5 minutes or until crisp-tender. Sprinkle with lemon zest and pepper; mix well. Toss with pasta mixture.

Nutrition Facts : Calories 249 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 617mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

LEMON PEPPER PASTA



Lemon Pepper Pasta image

Fast and easy to make anytime, and in advance.

Provided by Jane Streich

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 20m

Yield 8

Number Of Ingredients 5

1 pound spaghetti
2 tablespoons olive oil
3 tablespoons lemon juice, to taste
1 tablespoon dried basil
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain.
  • In a small bowl, combine olive oil, lemon juice, basil and black pepper. Mix well and toss with the pasta. Serve hot or cold.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 43 g, Fat 4.2 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 3.7 mg, Sugar 1.7 g

LEMON AND RED PEPPER PASTA



Lemon and Red Pepper Pasta image

Bright colors and flavors highlight this quick elegant dish. Serve with a green salad and a dry white wine for a light summer dinner, or use as a side dish. From Eating In, by Betty Fussell.

Provided by realbirdlady

Categories     European

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 sweet red pepper
1 lemon
1 cup heavy cream
salt
white pepper
cayenne pepper
1/2 lb fettuccine pasta, fresh
parmesan cheese, grated

Steps:

  • Put water for the pasta on to boil. Cook pasta al dente.
  • Meanwhile, remove the stem and seeds from the pepper. Neatly dice the flesh.
  • Melt the butter in a large skillet or saucepan.
  • Add the pepper to the melted butter.
  • Grate the rind of the lemon into the butter.
  • Add one half of the lemon's juice, cream, and seasonings to taste, stirring gently. Keep the sauce warm until the pasta is ready, but do not let the sauce bubble.
  • Drain pasta and toss in sauce. Serve immediately, with the parmesan.

Nutrition Facts : Calories 865.8, Fat 58.5, SaturatedFat 35.1, Cholesterol 276.5, Sodium 159.4, Carbohydrate 74.9, Fiber 3.7, Sugar 2.6, Protein 16.6

LEMON PEPPER PASTA AND ASPARAGUS



Lemon Pepper Pasta and Asparagus image

Serve a 30-minute weeknight pasta meal, vegetarian style.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 cups uncooked farfalle (bow-tie) pasta (4 oz)
1/4 cup olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
1 lb asparagus, cut into 1-inch pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons lemon juice
1 can (15 oz) Progresso™ cannellini beans or 1 can (15 to 16 oz) navy beans, drained, rinsed
Freshly ground pepper, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
  • Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g

PASTA WITH LEMON, PEPPER AND PARMIGIANO



Pasta With Lemon, Pepper and Parmigiano image

Make and share this Pasta With Lemon, Pepper and Parmigiano recipe from Food.com.

Provided by Boomette

Categories     Lemon

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

375 g extra large egg noodles or 375 g fettuccine pasta
1/3 cup olive oil
1/3 cup chicken stock, warm
1/2 lemon, juice of
1 cup parmigiano-reggiano cheese, grated
1 tablespoon black pepper, crushed
salt
fresh parsley (optional)

Steps:

  • In a big casserole, cook pasta in boiling salted water until al dente. Drain. Put pasta in a bowl.
  • Add olive oil, chicken stock, lemon juice, parmigiano and pepper. Add salt if needed. Mix well.
  • Serve immediately and sprinkle with parsley. Delicious with veal.

LEMON PEPPER PASTA



Lemon Pepper Pasta image

Make and share this Lemon Pepper Pasta recipe from Food.com.

Provided by kdp4640

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 3

12 ounces veggie rotini pasta
1/2 cup melted butter
2 teaspoons lemon pepper

Steps:

  • Cook pasta following directions on package.
  • While pasta is cooking, melt butter.
  • Drain pasta well when it is finished cooking.
  • Put pasta in a serving bowl and pour butter over it.
  • Sprinkle with lemon pepper.
  • Toss to coat and serve hot.
  • You can add more or less lemon pepper, try 1 tsp at first and add more according to your taste.
  • You can always add more but it's hard to get it out once you have dumped it all in there.

LEMON PEPPER PASTA SEAFOOD



Lemon Pepper Pasta Seafood image

Lemon pepper pasta served with sauteed garlic seafood. You can substitute the shrimp in this recipe with crab or scallops, or you could use a mixture of all three types of seafood.

Provided by Catherine Neal

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 6

1 (8 ounce) package lemon pepper linguine
4 tablespoons olive oil
2 tablespoons chopped garlic
1 tablespoon lemon pepper
1 pound medium shrimp - peeled and deveined
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.
  • Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
  • Toss pasta with shrimp and Parmesan cheese.

Nutrition Facts : Calories 491.5 calories, Carbohydrate 43.9 g, Cholesterol 181.3 mg, Fat 19.7 g, Fiber 2.1 g, Protein 34.7 g, SaturatedFat 4.2 g, Sodium 671.1 mg, Sugar 2.1 g

Tips:

  • For the best flavor, use fresh lemons and freshly ground black pepper.
  • If you don't have white wine, you can substitute chicken broth or vegetable broth.
  • To make the pasta more creamy, add a tablespoon or two of butter or olive oil to the sauce.
  • If you like your pasta spicy, add a pinch of red pepper flakes to the sauce.
  • Serve the pasta immediately, garnished with fresh lemon zest and parsley.

Conclusion:

Lemon pepper pasta is a quick and easy weeknight meal that's packed with flavor. It's a great way to use up leftover chicken or shrimp, and it's also a good option for vegetarians. Serve it with a side salad or steamed vegetables for a complete meal.

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