Tantalize your taste buds with a culinary journey to the Mediterranean, where flavors dance in perfect harmony. Discover the delightful Lemon Sauce with Navy Beans and Pasta, a symphony of zesty lemon, hearty beans, and al dente pasta, all enveloped in a creamy, flavorful sauce. This delectable dish is a testament to the power of simple ingredients, expertly combined to create a satisfying and unforgettable meal.
But that's not all! This article is a treasure trove of culinary delights, featuring a plethora of tantalizing recipes that will transport you to various culinary havens. From the classic Carbonara with its rich, velvety sauce to the hearty and comforting Pasta e Fagioli, each recipe is a masterpiece, showcasing the versatility of pasta and the boundless possibilities of culinary exploration.
Indulge in the timeless elegance of Spaghetti Aglio e Olio, where garlic and olive oil create a symphony of simplicity, or embark on a spicy adventure with Arrabbiata Sauce, where fiery chili peppers ignite your senses. Whether you crave the rustic charm of Pasta alla Norma, with its succulent eggplant and ricotta salata, or the vibrant flavors of Puttanesca Sauce, bursting with capers, olives, and anchovies, this article has something to satisfy every palate.
So, prepare your taste buds for an extraordinary culinary odyssey, as we delve into the secrets of Lemon Sauce with Navy Beans and Pasta, and uncover a world of delectable recipes that will leave you craving more.
BUCATINI AL LIMONE
Provided by Geoffrey Zakarian
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a bowl of ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions.
- Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest and juice and approximately 1/4 cup pasta water.
- Use tongs to transfer the pasta directly to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce. Keep cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Turn off the heat and gradually stir in the Pecorino, tossing constantly. Season with salt and freshly ground black pepper.
- Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil.
LEMONY PASTA WITH CHICKPEAS AND PARSLEY
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.
- While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
- Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
- Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.
Nutrition Facts : @context http, Calories 1235, UnsaturatedFat 32 grams, Carbohydrate 152 grams, Fat 50 grams, Fiber 23 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1299 milligrams, Sugar 14 grams, TransFat 0 grams
LINGUINE WITH LEMON SAUCE
The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to boil.
- Heat the butter in a skillet and add the lemon zest.
- Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
- Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 108 milligrams, Sugar 2 grams, TransFat 0 grams
LEMON SAUCE I
Wonderful dessert sauce. Serve with gingerbread or cake.
Provided by GINGER P
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
- Remove from heat; stir in butter, lemon zest and lemon juice and serve.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 10 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 31.4 mg, Sugar 8.4 g
Tips:
- Choose fresh ingredients: High-quality ingredients make all the difference in the final dish. Look for fresh lemons, firm navy beans, and high-quality pasta.
- Soak the navy beans overnight: Soaking the navy beans overnight helps to soften them and reduce the cooking time. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat, covering them, and letting them sit for 1 hour.
- Use a flavorful broth: The broth you use to cook the navy beans will add a lot of flavor to the dish. Use a vegetable broth or chicken broth that you enjoy the taste of.
- Don't overcook the pasta: Pasta should be cooked al dente, or to the tooth. Overcooked pasta will become mushy and lose its flavor.
- Garnish the dish with fresh herbs: Fresh herbs, such as parsley or basil, add a pop of color and flavor to the dish. They also help to brighten the flavors of the lemon and navy beans.
Conclusion:
Lemon sauce with navy beans and pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover navy beans and pasta, and it is also a good source of protein and fiber. With its bright and tangy flavor, this dish is sure to please everyone at the table.
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