Easy 4 Ingredient Weeknight Pasta
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- Опубликовано: 29 сен 2024
- Pasta al Limone (lemon pasta) is a super simple weeknight pasta recipe that you can make in under 30 minutes! Pasta al Limone is essentially a lemony version of Fettuccine Alfredo. This linguine with lemon, butter, and Parmigiano Reggiano cheese is lighter than alfredo but IMO better! Enjoy!
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Outstanding presentation! I've seen tons of videos on this classic dish but yours is direct, concise, and extremely easy to follow as well as execute. A huge thank you for sharing!
Thanks very much! Appreciate the compliments.
Good dishes. There’s a lot of bad Italian food out there and it’s great to see good versions here
You Sir are inspirational. You have such a easy approach to cooking, that makes me feel I can turn out good meals for my family. I plan to make your Pasta al Limone tomorrow night for dinner. I am going to pair it with oven roasted chicken breasts because we are serious carnivores. I have tried a number of your recipes and they have been fantastic. Your this is how I do it, but you should do what you like approach to ingredients is fantastic. Thank you for your time, your recipes and for just being you.
Cheers
Glenn
Hello from Louisiana love your show
I love this show. Love how relatable and accessible he makes to cooking process look. I'm also into the easy jazz background music.
I very much appreciate it.
Love this channel.
No drama, just good recipes & yes love the jazz music👍❤️
…I like his style.
You gotta keep checking. "I don't wanna keep eating pasta" said NO ONE EVER! LOL I adore your videos. Love everything about it - the ease with which you relate to the audience, make ingredients easy - explain everything clearly and none of your dishes seem too high falutin (even when using expensive ingredients sometimes). Love your accent (makes me feel like I am home again). Thanks for all of your wonderful and yummy videos!
Thank you very much!
Love this show. Always learn a new recipe👏👏👏👏
Thanks very much!
At Costco it now sells for $19.55.
This was dinner tonight. Light with the perfect amount of lemon flavor. Great recipe and video instruction too. Enjoy all your shopping tips too! I’ve made four of your recipes now and loved each one. Thanks and keep ‘em coming!
Glad you enjoyed it and that I'm 4/4! Now I have some pressure to keep up that streak😂. Really appreciate you watching and making my recipes!
This is a great video -- your presentation is straight forward. I've seen other videos on pasta al limone, but you have a nice style.
I've been on a recent "kick" trying to make non-tomato based pasta dishes, so this hits the spot.
Thanks very much! Appreciate you watching and liking the style of the video.
I like to juice and zest my lemon, and then throw the spent rinds in the water to boil for awhile before I add the pasta. The pasta cooks in lemony water and absorbs some of the flavor. The reserved pasta water is then also lemony. Sounds goofy, but I like it that way.
I found that my parm clumped pretty bad once it was added to the pan and started incorporating it. Might try whisking it separately with some pasta water next time.
Watching all of your drool inducing video's are seriously food porn to me!!
Your dish is fantastic as usual 😄 Thank you for the tips you throw in while you cook; they’re great and they’re easy for us home cooks to remember 👍🏼
Hey thanks so much! I really appreciate the feedback.
Another perfect pasta dish!! I do a lot of cooking and different pasta dishes are my favorite to cook. This is one of them. Every step this man did is exactly how it should be done!! Pasta water is gold people!! It’s ur saving grace. Great job my man!!
Thanks my friend! It's why I pretty much recommend to pull the pasta out with tongs or a spider. Appreciate you watching!
Love this channel. And this dish is so delicious.
We love your videos and have tried several recipes. We made this for dinner tonight and it was just as easy as you said it would be. Delicious!!
Jim, one of my favorite dishes to make. Absolutely the butter adds a velvety texture.
I'm *DYING* to try this out but I gotta add some chicken to it, need some damn meat in there 😊😋
Just do a lemon and onion roast chicken breast on the side.
holy shit your channel is soaring!!!
I've been making something very similar to this since I was in high school. Instead of lemon juice and lemon zest, I use ground basil and thyme. I also add some Asiago cheese to the mix. It's ready in a jiffy and it's so, so good.
You are now my go to for everything pasta...as I begin to catch up and watch more videos I am continually impressed with the simplicity and wholesomeness. I am wishing that your channel blows up as you deserve it all.
Thanks so much! I really appreciate the support.
When you use butter in your recipes, is the butter salted or unsalted? By the way, your videos are the highlight of my day.
I'm usually using unsalted butter. Thank you!
Yeah, if you use pasta water to re hydrate sauces (I don't), you can definitely over salt pasta water. It'll throw everything out of balance.
I save the Parmesan rinds too; can be used to flavour soups etc
I’m making this again today
That green fine zester is the cutest thing I’ve ever seen. This recipe seems simple and refreshing :) can’t wait to try it.
Also do you happen to have links to all the kitchen tools and cookware you use? I like your pot that boil your pasta in.
Lol I couldn't find my regular zester so I took my daughters. I don't have links up yet, but the pot is a Calphalon 8qt stainless steel. It fits 1 pound of pasta.
Please keep it up, you'll grow that's for sure. This is the only cooking channel that everytime I watch a video I want to try it ASAP everything looks so delicious!
Thanks so much!
Looks incredible, of course though I just bought Boar's Head Pecorino Romano. So I HAVE TO make this tonight with the wrong cheese :(
#1STWORLDPROBLEMS
If you get the frozen broccoli at Costco you can microwave the broccoli and put that in the pasta. It's great with Limone.
Looks yummy. I prefer Pecorino Romano but it seems that Costco (at least where I am from) has discontinued it. A little Pecorino Romano goes farther than Parmigiano Romano (plus I prefer the flavor).
One trick I do when zesting and juicing lemons; I juice over the microplane that I zest with. It catches the seeds and I don't have to get my hands dirty.
i experienced with this dish a lot because this is one of the favorites of my family. i found the best way not to melt the butter just make it soft and mix the lemon juice and the zest with the pasta only after i drained it. then add some pasta water, mix it with the butter and the lamon juice and add the grated pecorino. since adding the lemon and the soft butter cooled the dish to about 60-70 C (sorry i dont know in fahrenheit) you have to work very fast in order to combine the different ingredients, but this method i could make the best and softest emulsion of lemon, butter and cheese.
Thanks for your tips!
But will my kids eat it!!…. We’re gonna find out this weekend. Simple, delicious and time saving.
I just found your channel and I'm so happy I did! You're videos are easy to follow. A lot of cooking channels make videos that are long and drawn out and then there are the ones I have to watch a few times because the person goes through the steps super fast. I'm about to make the zucchini pasta, I'll probably try this one next. Thanks for the great content!
Thanks very much and welcome to the channel. My goal in every video is to show how to exactly make a recipe without style over substance. Hope you enjoy the zucchini pasta!
I also just discovered his channel and to say I'm obsessed is an understatement!!
I’ve been using that Kirkland 24 mo parm and it’s amazing for the price.
There’s no way Costco looses money on their chicken. I call it the $200 chicken because that’s my average bill when I walk out of that place. I love lemon and pasta.
haha i remember, when i was a child, and my mother was cooking some Spaghetti, i was throwing the to the roof of the kitchen.. many greetings from Brunswick in Germany. :)
100% have over salted the pasta water too 😭 it’s the worsttttt. Absolutely love your channel & making this tonight 🤤
Growing up my mom made us a simple pasta with butter, salt, garlic and Parmesan, that was it and it was delicious I still make it to this day, but I add fresh ground pepper, is that an old recipe? or is something she just threw together? I'd love to know your thoughts!
I find the cooking times tend to be exact and Al Dente for most Italian imported pasta, especially De Cecco. I love your channel and will be making this!
Recipe looks good but that metal on metal squeak drove me crazy. Like being back in grade school, the old chalk on blackboard problem.
Are those... giant tweezers? I honestly didn't think the video could get any better after watching you cook the dish, but then I saw that and now I am on a quest...
Hey pal,happy new year!would adding some grilled chicken ruin this dish?
Can you freeze the Parmigiano Reggiano? The block from Costco is rather large.
There's a bunch of videos of this recipe on the tube, but this one seemed to make the most sense to me. It came out really good except I made one mistake. I should have added a second batch of pasta water at the end, so it came out a little too lemony. But overall it was pretty good. I also used a small amount of bacon at the beginning and cut it small and made it crispy. That was a good idea. I will definitely try it again.
Made this tonight...i loved it...but added Garlic and at the end some rocket salad...delish...! thanks
I love your videos. I want to try this and many other things you have created yet I don't know what to serve with them as I am in Georgia and a WASP heritage. Please advise complementary dishes to serve with this andother things you create.
Baking is different than regular cooking it has to be exact , can't just wing it like every day grilling and cooking in your kitchen.
Never use salt always use oil in water never ever had a problem 🤷♂️🤷♂️
Jim I just wanted to let you know that the best way to juice a lime lemon or any other kind of citrus fruit you might want to try using a lemon reamer from Walmart or Amazon k have a great Mother’s Day weekend k
Pasta al Limone (lemon pasta) is a super simple weeknight pasta recipe that you can make in under 30 minutes!
I guarantee the amount of money Costco makes from people who go in to Costco "only to buy a rotisserie chicken" makes up for their net loss on whole chicken alone.
I'm making this one tonight!! I will serve it with some chicken cutlets too 🤤 😀
Where can I order the cheeses from? I live in a very small town, they don’t sell these cheeses. Thanks
This video showed up in my suggestion box this morning. I hadn't heard of you before but I am a fan now. I just made this dish (I have Cracker Barrel Parmesan so that's what I used) and it is like a mouthful of fresh and sunshine lol. Thanks so much!
I love that you literally call out pricing, Costco For the Win!
Do you have a recipe for a linguine, caper dish in a light oil drizzle?
I love Costco. It is about 50 miles away from me but I really love Costco
Pretty much a Alfredo spin off.
I can relate to having over-salted pasta water. (3:54) That saying that pasta water should be "as salty as the sea" is a misconception, and needs to be retired. That proverbial remark is apparently off by 3x. Sea water has about 3% salinity, pasta water is best at 1% salinity, and begins to get unpleasant when the salt concentration is higher than that.
I don't know who started it but it's really bad info and so many people repeat it. In order to achieve sea water I would need to add 9 tablespoons of salt into my pot and that would definitely not be good lol.
@@SipandFeast I think it's because the sea is the only other point of reference that people have for saltiness, and there's the alliteration of the two s words, salt and sea. "Salty as your blood" is too unappetizing and "salty as your tears" is comparably morbid.
I use a zester for the lemon and then a potato peeler just to make some fancy curly lemon zest
Made this pasta last night with chicken cutlets. The pasta was fantastic. The whole family loved it.
Never heard of pulling the pasta. Not a bad term.
Side of broccoli n butter salt pepper for me with this
Made this for dinner tonight. I took parts of this video and parts from the "Not Another Cooking Show" recipe and it really came out great! Had it as a side with some crispy oven baked chicken. My wife gave me the "ohhhhh you can make this again anytime" comment!
That type of response is always good.
that shchclurp shchclurp sounds as you toss the paste lol looks good though
Is the point of salting the pasta water to lower the boiling point so it boils sooner....or are you doing it for flavor?
Anyways, the recipe looks lovely. I'm about 95% sure my Costco here in SoCal does not sell Peccarino Romano, so I hit up my Italian deli to nab some and some more San Marzano tomatoes.
The salt is to flavor the pasta and the pasta water.
I would have to add garlic to this dish...
Man why aren’t you using the same lemon for zest & juice?
He did. Look at the lemon he cuts to juice. It has the zest already removed.
This looks so good, but I really can't tell what it will taste like til I make it! What do you serve this with? I feel like just a bowl of pasta with no protein is not quite a meal. I am thinking some nice, simple, white fish in butter and lemon.
I think your fish idea is perfect.
Cosco doesn’t lose a nickel on anything
Where can I find those little zesters?
Wow looks delicious thx u
I made this today for no meat Monday. I messed up. The cheese separated from the pasta lol. My husband still loved it!!! He gave it 5/5 he said the favor was on point.
It can be tough sometimes. One trick that might help you is to use cooler water at the end (mix cold tap water with pasta water in a mug to cool it down) and make sure to remove the pan from the heat. Glad your husband liked it!
That’s cute
Another awesome and simple recipe! So happy to see your sub count grow! Well deserved!
Thank you man! Really appreciate the support!
I used to make something similar to this but with a drop of white white as well. Made a great addition to the butter/oil and lemon. I would also sauté onions and peppers with chicken in it. Great overall meal that this video made me remember for the first time in years.
Thanks for the grams!!!!
How easy is this ?!? YUMMMMM ! !
This one, I’m sure is a winner!
Always great
Thx
Appreciate the content! You make it feel like it's a one-on-one cooking lesson in my own home
Can you garnish with fresh Italian parsley?
For sure.
great videos
I just made this yummy pasta and am eating it for breakfast! OMG do I LOVE it! Lemon anything is divine! Thank you💕
I almost can't have a big chunk of Parmigiano Reggiano in the house. The desire to nibble on it every time I walk by is almost more than I can resist. Made this last night to go with fresh asparagus. Perfect combo. Thanks! Off to see what you can teach me about Sicilian! :)
I agree with you! Personally I love Parmigiano Reggiano mostly by itself, but for this one Pecorino Romano would be too overpowering. Glad you enjoyed it and thanks for checking out the Sicilian Pizza!
He forgot to garnish the pasta with the strands of lemons peel.
No he didn’t. He put them in the top of the dish and then tossed a bit on the plate.
Could you add lemon juice instead of the zest?
Of course.
Great Channel!
I love your show and you're style of cooking. Is it somehow possible for you to also offer your recipes in metric measurements? Thanks a lot!
All of the newer recipes (last 1 year of vids roughly) have the gram amounts in the written description.
@@SipandFeast Thank you ! Best chef ever !
This is so amore.
As for adding oil to the water. I would humbly disagree. If I'm wrong let me know. I have never had a pasta sauce not stick to the pasta from adding a minute amount of oil to the water. However, that being said. I used to use a teaspoon of oil to the water to keep it from boiling over. This really works. Again, that being said. I now use a quick aerosol spray shot of Avocado oil in the to the boiling water. It really isn't much but it keeps it from boiling over. It really works. I would like this channel to show me "in a friendly challenge if there is a real difference". Awesome channel. I love your videos.
DIVINE!🍷Cheers Chef! One of my favs...🍋🍋lemon festival coming to our town soon..
I just made this Jim. Another fabulous success, unlike any RUclips cooking channel I be followed. It’s 90° in the shade with uncomfortably hot breezes. I just about had heat stroke today. When I made this it was an amazing shift into the flavors of Sicilian-Mediterranean lemons 🍋 with the nutty flavor of Parmagianno-Reggiano. Nah, I could not find Sicilian lemons, I had to settle for Stop&Shop. Maybe someday we will get Sicilian lemons. In the meantime, love your channel, your New York metro attitude (I once worked on Pine Street and Broad Street prior to 9/11 - those were the Fun days!) and of course your Italian-American cooking (so like like my mom). God bless you and your beautiful family.
That's what I cooked today for lunch. Maybe I made a mistake in using Capellini
You can be so funny but I love all the pasta dishes you’ve made thus far!!! I love you videos, keep up the great work!!♥️😜
Good 👍🏻🇮🇹
❤❤❤😊
I love this pasta. Thanks again for your technique on a classic. Ciao
Thank you Richard!
Great video. 😊. Thank you for this. I can’t wait to try. I normally scrimp and do pasta butter and cheese. Would garlic be too much and overpower the lemon?
this is a staple in our house..i always add a garlic clove and pinch of red pepper....i add that to pretty much everything though...great channel