Cook the spaghetti in boiling, salted water for
Cook spaghetti as directed, make sure it's el dante (=ready but still a bit firm).
Sieve - do not rinse.
In the same pot, melt butter - make sure it stays white - add garlic, lemon and parsley and stir.
Add spaghetti and mix it all together.
Add salt as desired.
Enjoy!
he water and drop the spaghetti into the pot.
Heat
In medium saucepan, combine all ingredients except spaghetti. Bring to a boil.
Reduce heat; simmer 15 to 20 minutes, until thickened, stirring occasionally.
Prepare your usual recipe of spaghetti sauce with meat.
In a large casserole dish (at least 2-quart), begin with a layer of cooked spaghetti, add layer of meat sauce.
Add 1/2 of soup, a layer (1/2) of olives and cheese.
Repeat layers.
Sprinkle with cracker crumbs.
Bake at 350\u00b0 for 1 hour.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add shrimp and cook for 3 minutes more. Drain.
Whisk together Parmesan cheese, olive oil, lemon juice, salt, and pepper in a large bowl. Add spaghetti, shrimp, and peas to the sauce. Sprinkle with basil and lemon zest and toss to coat.
he boil, feed in the spaghetti and cook for the time
Cook spaghetti according to pkg directions.
While pasta cooks, in a large frying pan, saute garlic in oil over low heat until golden.
Drain cooked pasta and add to garlic and oil, increasing heat to medium, tossing until well coated.
Add lemon juice, lemon zest and fresh basil and remove from heat. Toss until well mixed.
Serve garnished with Parmesan cheese.
Cook the pasta in a large pot of boiling, salted water according to package directions (until al-dente') Stirring occasionally, about 8 minutes.
Meanwhile, whisk the olive oil, Parmesan cheese and lemon juice in a large bowl.
Drain the pasta, reserving 1 cup of the cooking liquid.
Toss the pasta with the lemon sauce, and add the reserved cooking liquid and toss again. (Adding 1/4 cup at a time as needed to moisten.).
Season with the salt & pepper. Garnish with lemon zest and chopped basil.
Cook the pasta in a large pot of boiling salted water until tender, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
Step 1:
In a small mixer beat egg yolks at high speed on electric mixer until thick and lemon colored, about 5 minutes. Gradually add 1/3 cup of granulated sugar, beating constantly. Stir in peel and juices.
Prepare and bake cake mix using the package directions for two eight inch cake pans.
Cool as directed.
Mix half the condensed milk and half the lemon juice in a bowl.
Spread between the cake layers.
Mix the remaining condensed milk, remaining lemon juice and the whipped topping in a bowl.
Spread over the top and side of the cake.
Chill until serving time.
Make lemon pie filling, divide in half and while hot fold in chopped white chocolate and softened cream cheese.
Pour into pie shell and pour the other half of lemon filling on top.
Chill, ice with Cool Whip.
Garnish with chopped pecans.
Mix first 2 ingredients well, folding cream lightly into cooled lemon butter.
Decorate with strawberries or other fruit.
uice of remaining lemon. Place 2 or 3 lemon slices and 2
Whisk the lemon juice and olive oil together
lace 1/2 of the spaghetti in a greased 13x9x3 inch
il is ready, drop the spaghetti in the water (if you
Cook spaghetti in boiling salted water according to package directions. Toast the pine nuts in a dry pan and leave to cool. Drain spaghetti.
Heat 2 tbsp oil in a pan, saute garlic for 2 mins. Add spaghetti, pine nuts and tuna. Gently stir and heat for 2 mins, then add dill and lemon zest. Season with salt, pepper and lemon juice.
Pile spaghetti onto a serving plate and drizzle with 4 tsp olive oil. Sprinkle with grated Parmesan. Serve immediately.
Cook spaghetti in boiling salted water for 8-10 minutes. Meanwhile, heat oil in a pan, season the chicken breast and sear on both sides over medium heat for 5 minutes until golden brown. Remove from the pan and let rest.
To finish, heat the remaining olive oil in the pan, add the garlic and lemon strips, saute briefly then add the lemon juice. Drain the spaghetti and add it with the parsley to the sauce. Cut the chicken breast into slices and serve on top of the pasta. Garnish with a lemon wedge if desired.