2 lemons, juiced (we got a little less than ½ cup of juice from our 2 lemons)
6 tablespoons butter (we used unsalted butter)
12 ounces cooked linguine (we used whole wheat spaghetti)
1 cup pasta-cooking water
½ cup grated parmesan
Salt, for seasoning to taste (we used kosher salt)
1 chile de arbol, crumbled
Pour the olive oil into a large pot, setting the heat to medium. Once the oil’s hot, add in the sliced chile de arbol, stirring constantly for 2 to 3 minutes or until the chile is toasted. Now add in the lemon zest, lemon juice and butter, continuing to stir until the butter has melted. Add the linguine in, tossing to coat, adding in just enough pasta water to loosen up the sauce (if you need any water at all that is). Mix in the parmesan and season to taste with salt. Sprinkle the crumbled chile de arbol over the top and eat immediately.
This is such a bright, delicious pasta dish ! You definitely taste the lemon but it isn’t pucker-inducing. Surprisingly this wasn’t spicy though, we definitely would need more chiles to feel any heat in the dish. We still loved the flavor that was in the dish though and loved how easy this dish was to make !
This recipe came from Food Network.
We weren’t paid in any form to promote Food Network.
Steam the green beans for 4 minutes or until they get crisp-tender, draining them afterwards.
While the green beans are steaming, take a large mixing bowl out and whisk together the mint and remaining ingredients. Once the green beans are done steaming, add them to the bowl and toss them so they get coated in the dressing.
This is a delicious veggie side dish ! The green beans had a nice bite to them and the dressing was nice and bright tasting. You do taste the mint in this but it’s not overwhelming, it’s just a nice background flavor to the lemon juice in the dressing. This is supposed to serve 4 but it’s delicious enough that mommy and me finished it off all by ourselves !
This recipe came from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
¼ Tbsp. chicken broth (we used 1 tsp. of reduced-sodium chicken broth)
2 Tbsp. olive oil (we used extra-virgin olive oil)
1 ½ lbs. fresh green beans, trimmed
¾ tsp. lemon-pepper seasoning (we used Mrs. Dash brand)
Lemon wedges (forgot to use them)
Take a large skillet out and pour the broth and oil in, setting the heat to medium-high. Once hot, add the green beans in and cook until they become crisp-tender. Sprinkle on the lemon-pepper seasoning and serve with lemon wedges.
This is such an easy dish to make ! The food lives up to the recipe’s name, you can really taste the lemon in this and it’s nice that there’s still some texture to this.
1 lb. fresh green beans, trimmed and broken into pieces (we cut it into bite-size pieces, roughly 1 ½-inch pieces)
1 Tbsp. lemon juice (we used 1 Tbsp. plus more to taste)
1 Tbsp. lemon zest
¼ tsp. ground pepper (we used freshly ground black pepper)
1/8 tsp. salt (we used at least ¼ tsp. Kosher salt)
Take a large skillet out and pour the oil in, setting the heat to medium. Once the oil’s hot, add in the garlic, stirring constantly for 30 seconds.
Add the green beans into the skillet. Cook and stir frequently for 10 to 13 minutes or until they reach your desired level of tender-crispiness.
Stir in the lemon juice, lemon zest, pepper and salt and enjoy !
We weren’t satisfied with how much lemon flavor was coming through in the dish so we decided to add more lemon juice until we were happy with the flavor. 1/8 teaspoon of salt just didn’t seem like it was going to be enough to us so we started off with ¼ teaspoon and still added a little more to help bring out the flavors in the dish. The garlic didn’t taste burnt but it was dark enough looking by the end of cooking that we’re going to try adding it in later on during the cooking process next time we make this.