Best 6 Lemon Herb Pasta Recipes

LEMON HERB SHRIMP AND PASTA

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, cook frozen vegetables in microwave as directed on package.
• In large bowl, toss cooked pasta and vegetables, cooked shrimp, 1/2 cup cheese, the lemon peel, oil and tomatoes. Divide mixture among 4 shallow bowls or plates; sprinkle with additional cheese.

SEAFOOD PASTA WITH LEMON-SAFFRON HERB DRESSING

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Place 3 tablespoons hot cooking liquid in medium bowl. Sprinkle saffron over and let stand at room temperature 5 minutes. Transfer pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat. Let stand at room temperature until cool, stirring occasionally.
• Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid. Whisk to combine. Season saffron dressing to taste with salt and pepper. Pour dressing over pasta. Add shrimp and celery; toss to coat. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours.
• Line platter with arugula and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.

LEMON HERB PASTA

Steps:

• When the pasta is almost finished cooking, reserve about 1/3 - 1/2 cup of pasta water.
• Drain pasta
• Add oil to pasta pot. Cook thinly sliced garlic and red pepper flakes a few minutes.
• Add fresh herbs, salt, and pepper. Cook for about one minute. As herbs are cooking, zest some lemon into the pot.
• Add pasta and stir. Add pasta water and maybe a bit more oil as needed. Serve immediately.

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 HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA

Steps:

• Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
• Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
• Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
• Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.

LEMON-LIME 3-HERB PASTA

Steps:

• Bring a pot of lightly salted water to a boil. Cook the rotini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta.
• Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, cilantro, and sage through the pasta until evenly mixed. Serve hot.