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Ree Drummond's linguine with clam sauce recipe comes together in just 20 minutes. The seafood sauce has canned clams, white wine, butter, garlic, and lemon.
Combine the pasta, 4½ cups water, leeks, garlic, lemon zest, basil, salt and pepper in a large skillet with 2-inch sides. 2. Bring the water to a boil and cook, stirring occasionally, until the ...
We take the flavors of green goddess dressing—lemon, anchovy and herbs—and use them as the base for a colorful, bright pasta sauce. We like a mix of basil, chives, parsley and tarragon, but ...
We take the flavors of green goddess dressing—lemon, anchovy and herbs—and use them as the base for a colorful, bright pasta sauce. We like a mix of basil, chives, parsley and tarragon, but ...
Here, a creamy, rich pasta sauce with fresh lemon and tangy feta, ... The star of this recipe is the chicken tikka masala-inspired pasta sauce. Spiked with ginger and warm spices like garam masala ...
Place the linguine into a large bowl. Add the beef mixture and toss to coat. Serve with the cheese. Time-Saving: You may substitute 2 cups shredded carrots for the diced carrots in this recipe. Pre-shredded carrots are available in the produce section or salad bar of most grocery stores.
Stir the sauce, wine, parsley and clams and juice in the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally. Serve the clam sauce over the linguine. Top with the cheese, if desired. Tip: Angel hair or fettuccine can be substituted for the linguine in this recipe.
This creamy zucchini and chicken pasta bake is the perfect choice for dinner tonight. The zucchini melts into the sauce, while Dijon mustard and lemon zest brighten the flavor.