A-Z | Search Ingredients Recipes Restaurants Utilities Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
|
|
|
Directions: (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster).
Place the peas in a vegetable steamer, set over simmering water, and
steam, covered, for 3-5 minutes or until just tender. Remove and run
under cold water to stop further cooking. Drain and set aside.
Add the asparagus to the vegetable steamer. Cover and steam for 3-5
minutes or until just tender. Remove and run under cold water to stop
further cooking. Drain and set aside.
Add asparagus to the vegetable steamer. Cover and steam for 3-5
minutes or until just tender. Run under cold water, drain and reserve.
In a large heavy skillet, melt the butter over medium heat and whisk
in the cream. Bring to a boil, reduce the heat, and simmer until
reduced by one-third. Add the lemon juice and rind. Season with salt
and white pepper and keep warm.
Bring plenty of salted water to a boil in a large casserole. Add the
ziti and cook until just tender, al dente. Add 2 cups of cold water
to stop further cooking. Drain thoroughly, and add to the lemon cream
together with the peas, asparagus and Bibb lettuce and simmer until
the sauce lightly coats the pasta and the lettuce has just wilted.
Add the Parmesan and toss gently. Taste and correct the seasoning and
serve at once.
Nutritional analysis per serving: 642.3 calories; 52.6 grams total
fat; (33.7 grams saturated fat); 10.9 grams protein; 26.5 grams
carbohydrates; 179 milligrams cholesterol; 230.5 milligrams sodium.
| Ingredients:
1/2 Cup(s) Shelled fresh peas (about 1/2 lb unshelled)
1/2 Pound(s) Asparagus, trimmed, peeled and cut on the diagonal into 1-1/2" pieces
8 Tablespoon(s) Unsalted butter
1 1/4 Cup(s) Bacon strips cut into 2"
1 Juice of lemon
1 Teaspoon(s) Finely grated lemon rind
1/2 Pound(s) Ziti or tubular pasta
3 Hearts of Bibb or butter lettuce, separated into leaves
1/2 Cup(s) Freshly grated Parmesan cheese |
|
|
|
Check some related to ZITI WITH ASPARAGUS, PEAS AND LEMON CREAM videos
Similar recipes:
|
Chocolate sauce (for ice cream) Bring water and corn syrup to simmer in heavy medium saucepan. Reduce heat
to low. Add both chocolates and stir until smooth....
Donahue lemon cake Preheat oven to 350 degrees F.
In the bowl of an electric mixer, add the cake mixture and instant pudding
and set aside.
...
Cold asparagus with sesame-ginger vinaigrette *To toast sesame seeds, put them in a small skillet and heat, stirring
frequently, until fragrant and just golden. Watc...
Sour cream stuffing Cook celery and onion in fat until tender.
Combine all ingredients and mix thoroughly.
Makes approximately 1 qt. stuffing.
...
Vanilla bean ice cream Special equipment: an instant-read thermometer
Combine cream, milk, sugar, and salt in a heavy saucepan. Scrape seeds from
va...
Preserved lemon & pink peppercorn viniagrette remove pith from lemons and rinse the skins well. place all ingredients except oil in blender. rub blender and drizzle in oi...
Granita di limone (lemon water ice) Wash one lemon and pare the rind thinly with a potato peeler. Heat the
sugar and water gently until the sugar has complet...
Asparagus & chicken pasta Cook pasta in a large pot of salted boiling water until ad dente, about 8
min. Meanwhile, snap off and discard woody en...
Simply asparagus salad Bring a pot of water to a boil, add the asparagus and cook for 2-3 minutes.
Drain and run under cold water to refresh. Pat th...
Chocolate-peanut butter ice cream pie Preheat oven to 325 degrees. Spray 9 inch diameter pie dish with 1 inch
high sides with non-stick vegetables oil spray. Fin...
Asparagus & morels in wild mushroom vinaigrette Trim and blanch asparagus until tender and stop the cooking by immersing
in cold water. Drain and reserve. Soak porcini ...
Chicken asparagus & red pepper POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them
crosswise at 1/2-inch intervals. Marinate chicken...
Asparagus ham roll ups lay out ham, place a slice of cheese on top of the ham. starting at one end, roll 1/4 of the asparagus and secure with a too...
Zuppa di asparagi (calabrian asparagus soup) In a large saucepan, cook the garlic in the olive oil over moderate
heat, stirring constantly, until golden, about 3 min...
Asparagus vinaigrette Wash and trim asparagus. Cook until just tender, about 10 minutes; drain.
Rinse with cold water to stop cooking; drain on...
Lemon and garlic roast chicken Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and le...
Ziti with asparagus peas & lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster).
Place the peas in a vegetable steamer...
Cardamom lemon-peel muffins Preheat oven to 400F. Spray two muffin tins with vegetable oil spray or
use paper muffin cups. In a medium bowl, combine...
Asparagus pesto with tiny potatoes and pasta For the pesto:
1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for...
Banana cookie ice cream Fold bananas and cookies into ice cream in large bowl. Pour into an 8"
square pan. Drizzle with chocolate syrup. Ru...
Sour cream waffles SIFT TOGETHER ALL DRY INGREDIENTS. In a separate bowl, beat together the egg yolks, sour cream, milk and melted butter (or oi...
Stir fried asparagus Cut asparagus into 1" pieces and steam lightly. Mix
1/2 c water and the dry boullion; reserve. Mix
cornstarch an...
Penne with tomatoes & snow peas In a large pot, saute the garlic, scallions & green bell pepper in oil over
medium heat until the peppers are tender...
Jello ice cream pies Disolve jello in 1 cup of hot water. Put ice cream in that mixture and stir
until disolved. Then blend in fruit. Pour in...
Halibut with swiss chard and ginger cream sauce Brush fish with oil. Mix ginger, shallots and garlic in heavy small
saucepan. Rub 1 teaspoon ginger mixture over each fish fi...
Cherry cheesecake ice cream In large mixer bowl, beat cream cheese until fluffy. Gradually add
sweetened condensed milk until smooth. Add remaining ...
Ann's white chocolate ice cream Scald 2 cups of the cream in a medium saucepan over medium heat, just until
the milk gives off steam and bubbles begin to...
Banana mocha ice cream Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs;
process to blend. Pour banana mixture and remai...
Lemon raspberry muffins * Frozen raspberries should be without syrup and should not be thawed.
~----------------------------------------------------...
Sour cream taco dip Stir together sour cream, taco seasoning, and chopped green onion. Place in
a shallow, wide bowl. Top evenly with grated...
Grilled salmon cakes with lemon mayonnaise Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated
lemon peel in small bowl to blend. Season lemon mayon...
Chinese: asparagus w/ cashews 1. Cut off the tough lower stems of the asparagus and discard. Cut each
stalk diagonally into 3 or 3 pieces. 2. Heat the...
Chiu chow lemon chicken ADVANCE PREPARATION: Dip each chicken breast in water and then gently
flatten with a meat pounder or rolling pin until th...
Ice cream with black cherry sauce - Gelato alle Amarene - Tie the cherry stones in a piece of
cheesecloth. Put the cherries in a saucepan and add half...
White lady vanilla ice cream ICE-CREAM:
Put the milk and half the sugar in a saucepan over medium heat and bring to the boil, stirring occasionally.
Split...
Maple pecan ice cream SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursul...
Upland game birds in heavy cream Lightly brown birds in butter. Add wine. Cover and cook slowly about
45 minutes or until done. Remove birds to warm platt...
Sky-high lemon pie Prepare pastry recipe. Roll out to a 12 " round on a lightly floured
pastry cloth or board; fit into a 9" pie ...
Chilled lemon soup Simmer the stock, coder & rice in a covered pot with salt, pepper &
lemon rind for 40 minutes. Puree & retu...
Asparagus frittata * or one 10-oz pkg frozen cut asparagus
Cook fresh asparagus spears in a small amount of boiling water for
8-10 minu...
|
Loading...
|
|
::