Then drain the pasta and set it aside. Step 3: Stir in the lemon zest and lemon juice, and cook for another minute. Add the drained pasta to the skillet with the lemon butter sauce. Toss to coat ...

Melt the butter in a deep, heavy 12-inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm and covered. Cook the pasta in a large pot of salted ...

Taste and add lemon juice and red chilli to your liking. Add the drained pasta to the sauce along with the parsley and three-quarters of the hard Italian cheese. Taste again and add more chilli ...

Remove from heat; stir in pine nuts and lemon zest and juice. Season with salt. Meanwhile, cook spaghetti in a pot of boiling salted water until al dente, according to package instructions.

Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and parsley; cook; uncovered, 1 min. or until heated through, stirring frequently. Stir in cheese. Kraft ...

and return the pasta to the pan. Stir in the mackerel mixture, seasoning to taste with lemon juice and a little more salt and pepper, if necessary. If you want a looser sauce, gradually stir in a ...

Slice spaghetti squash in half ... Combine avocado, basil, 4 tsp lemon zest, 6 tbsp lemon juice, dried oregano and olive oil in a food processor or blender. (Alternatively, mash in a bowl with ...

5. Stir in lemon juice and bring it to a simmer. #6. Drain the pasta and toss with the shrimp mixture. Add lemon wedges.