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    You are in: Home / Recipes / Lemon and Red Pepper Pasta Recipe
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    Lemon and Red Pepper Pasta

    Lemon and Red Pepper Pasta. Photo by momaphet

    1/2 Photos of Lemon and Red Pepper Pasta

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    realbirdlady's Note:

    Bright colors and flavors highlight this quick elegant dish. Serve with a green salad and a dry white wine for a light summer dinner, or use as a side dish. From Eating In, by Betty Fussell.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put water for the pasta on to boil. Cook pasta al dente.
    2. 2
      Meanwhile, remove the stem and seeds from the pepper. Neatly dice the flesh.
    3. 3
      Melt the butter in a large skillet or saucepan.
    4. 4
      Add the pepper to the melted butter.
    5. 5
      Grate the rind of the lemon into the butter.
    6. 6
      Add one half of the lemon's juice, cream, and seasonings to taste, stirring gently. Keep the sauce warm until the pasta is ready, but do not let the sauce bubble.
    7. 7
      Drain pasta and toss in sauce. Serve immediately, with the parmesan.

    Ratings & Reviews:

    • on June 15, 2008

      45

      A wrote this and thought I had submitted but - oops it was gone so here I go again. We really enjoyed this dish. I used yellow pepper (red would look better - but they taste the same), 1/2 and 1/2, 1 clove of garlic & added a little pesto and marjoram. My cheese was a combination of fresh parmesian and assagio. I sauted scallops in the butter from the peppers with some olive oil added, then deglazed the pan with an Italian white wine - Grillo, I removed the scallops and made the sauce then returned the scallops and peppers to the pan. I didn't have time to make fresh pasta so I used shells, which seemed quite appropriate. The bright lemon flavor was perfect with the scallops and the shells held on to the sauce to make every bite delicious. Thank you realbirdlady for a lovely recipe. Reviewed by a Chic Chef for ZWT 4 Italy

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    • on May 30, 2008

      55

      I made this as directed but used a 12oz package of fresh pasta. Just delicious - and very satisfying! Would be great with mor veggies or shrimp - even chicken. Thanks for psoting! Made for ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2008

      55

      I thought this sounded like it would be good with shrimp, so I added a pound of peeled shrimp with the red peppers. Otherwise, I followed directions, except for using half-and-half instead of cream. With the changes, I had enough sauce for about 12 ounces of fettuccine. This was great. Looking forward to the leftovers for lunch tomorrow! Reviewed for ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon and Red Pepper Pasta

    Serving Size: 1 (338 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 865.8
     
    Calories from Fat 526
    60%
    Total Fat 58.5 g
    90%
    Saturated Fat 35.1 g
    175%
    Cholesterol 276.4 mg
    92%
    Sodium 159.3 mg
    6%
    Total Carbohydrate 74.8 g
    24%
    Dietary Fiber 3.7 g
    14%
    Sugars 2.6 g
    10%
    Protein 16.6 g
    33%

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