Best 3 Lemon Pesto Spaghetti Recipes
## Lemon Pesto Spaghetti: A Refreshing and Exquisite Culinary Delight
Embark on a delightful culinary journey with our curated collection of lemon pesto spaghetti recipes, offering a symphony of flavors that will tantalize your taste buds. From the vibrant zest of lemon to the aromatic basil pesto, these recipes promise a refreshing and unforgettable dining experience.
**Lemon Pesto Spaghetti with Grilled Shrimp:** Dive into a harmonious blend of flavors with this recipe. Grilled shrimp adds a succulent texture to the dish, while the lemon pesto sauce, featuring a zesty combination of lemon, basil, and pine nuts, delivers a burst of freshness.
**Lemon Pesto Spaghetti with Roasted Vegetables:** Indulge in a symphony of colors and textures with this vibrant recipe. Roasted vegetables, such as broccoli, zucchini, and bell peppers, add a delightful crunch and sweetness to the dish, complemented by the tangy lemon pesto sauce.
**Lemon Pesto Spaghetti with Salmon:** Experience a luxurious culinary creation with this recipe. Salmon, known for its rich and flaky texture, pairs perfectly with the bright and tangy lemon pesto sauce. This dish promises an elegant and satisfying meal.
**Lemon Pesto Spaghetti with Chicken:** Discover a classic combination that never fails to impress. Tender chicken, cooked to perfection, is tossed in a vibrant lemon pesto sauce, resulting in a dish that is both comforting and flavorful.
**Lemon Pesto Spaghetti with Tofu:** Embark on a plant-based culinary adventure with this recipe. Tofu, a versatile and nutritious ingredient, absorbs the tangy lemon pesto sauce, creating a delightful and satisfying vegetarian option.
With these diverse and delectable recipes, you can create a lemon pesto spaghetti dish that perfectly suits your taste preferences. Each recipe offers a unique twist on this classic dish, ensuring an extraordinary culinary experience.
LEMON PESTO SPAGHETTI
Steps:
- To toast the pine nuts, tip 1 tablespoon of the nuts into a dry saute pan over medium-high heat and toast, tossing constantly, until golden brown, 4 to 5 minutes. Set aside.
- Add a generous pinch of flaky sea salt to a large saucepan of boiling water. Add the spaghetti and cook as per packet instructions. It should take about 8 to 10 minutes.
- For the pesto, put 2 cups basil, the remaining 1/3 cup pine nuts, garlic, extra-virgin olive oil and lemon juice into a food processor. Blitz until everything is well blended.
- When the pasta is just cooked (al dente) drain it in a colander. Add the pesto to the saucepan then tip the pasta back in. Stir well to make sure every strand of pasta is coated in the pesto.
- Tip into a large family-style serving dish, garnish with the toasted pine nuts and a few basil leaves.
LEMON BALM PESTO SPAGHETTI
Lemon balm gives this pesto a fun kick.
Provided by julie
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the lemon balm, olive oil, and garlic in the bowl of a food processor. Process until combined but still slightly chunky. Reserve.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
- Combine the tomatoes, onions, and dried mushrooms in a large skillet over medium-high heat. Bring to a simmer, breaking up the tomatoes with the back of a spoon. Cook until the tomato liquid has partially evaporated, about 15 minutes. Stir in the arrowroot, salt, and the prepared lemon balm pesto. Simmer to blend the flavors and thicken the sauce, about 5 minutes.
- Serve the lemon balm pesto sauce over the hot cooked spaghetti.
Nutrition Facts : Calories 588.4 calories, Carbohydrate 72.9 g, Fat 29 g, Fiber 6.4 g, Protein 14 g, SaturatedFat 4 g, Sodium 464.9 mg, Sugar 11.5 g
VEGAN LEMON BASIL PESTO WITH RAW ZUCCHINI SPAGHETTI
Categories Vegetable Quick & Easy Wheat/Gluten-Free Dinner Vegan Raw
Yield 4 people
Number Of Ingredients 9
Steps:
- Run the garlic through the chute of the food processor. Add the basil, lemon juice, lemon zest, salt and oil and process until smooth. Add pine nuts and nutritional yeast and process being careful not to over process the nuts. Set the pesto aside. Peel 4 medium zucchini, and put through a spiral vegetable slicer. Place the zucchini "spaghetti" on paper towels to dry. Put dried zucchini strands in a serving bowl, mix together with vegan lemon basil pesto and serve. Lemon basil pesto may also be served as a dip or over cooked pasta.
Tips:
- Make sure to use fresh, high-quality ingredients for the best flavor.
- If you don't have a food processor, you can chop the herbs and nuts by hand, but it will take a little longer.
- If you like your pesto a little more creamy, you can add a tablespoon or two of olive oil.
- If you don't have any lemon zest on hand, you can use 1/4 teaspoon of lemon extract or 1 tablespoon of fresh lemon juice.
- To save time, you can make the pesto ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Top the spaghetti with grated Parmesan cheese, chopped fresh parsley, and a drizzle of olive oil before serving.
Conclusion:
Lemon pesto spaghetti is a quick and easy meal that is perfect for a busy weeknight dinner. It is also a great way to use up leftover pesto. The combination of lemon, basil, and pine nuts is bright and flavorful, and the spaghetti provides a hearty base for the sauce. This dish is sure to be a hit with your family and friends.
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