Skip to main content

Lemon Balsamic Parmesan Ziti Made Simple

By

Lemon Balsamic Parmesan Ziti
Ingredients:
Ziti Pasta 1 pound
Parmesan Cheese 1/4 Cup
Balsamic Vinegar
Olive oil Cold pressed Preferred 1/4 Cup
1/4 Stick of butter
Italian Style Bread Crumbs 1/8 Cup
Fresh Lemon (Sliced)
Basil, Parsley, Oregano 1 Teaspoon Each

Directions:
Boil 1 Pound of Ziti in a Sauce Pot until El-Dante. (Not too soft, and not too hard) Strain and Set Aside.

Saute 1 Fully sliced lemon in a mixer of 1/4 cup Olive oil, 3 tablespoons of Aged Balsamic Vinegar and 2 Tablespoons of fresh lemon juice. Saute for 5 minutes on med heat then remove the slices of lemon. Add 1/4 stick of butter just to melt and Set Aside.

Pour Pound of Ziti into a large salad bowl and Pour sauteed mixer over the top. Add Basil, Parsley, Oregano, Parmesan Cheese and Bread Crumbs. Toss until all pasta is coated evenly.


Serve and Enjoy! Garnish in Picture Optional.






Comments

Greg said…
Wow, I bet this has a lot of flavor with lemon and balsamic.
Tuesday, October 02, 2012
Liz That Skinny Chick Can Bake said…
Such simple ingredients, but they pack a delicious punch of flavor. Wonderful pasta, Curt!
Tuesday, October 02, 2012
Curts Delectable Creations said…
@Greg,Lizzy And Dana Thanks for the wonderful comments!
Tuesday, October 02, 2012
Elisabeth said…
What I love about this simple and flavorful ziti dish, is that you could enjoy this as an entree, or have it as a side dish with some nice roasted chicken, or even seafood:)
Tuesday, October 02, 2012
Amelia said…
HI Curt, simple ingredients yet look so delicious. Thanks for sharing.

Have a nice week ahead, regards.
Wednesday, October 03, 2012
Angie's Recipes said…
It might be unsophisticated, but it's definitely very flavourful and delicious.
Wednesday, October 03, 2012
Pam said…
My kind of food! It looks great!!!
Wednesday, October 03, 2012
Kathy said…
I’ll take pasta anyway…any day!! This sounds full of wonderful flavor…delish!!
Thursday, October 04, 2012
Catherine said…
Dear Curt, A simple and delicious dish. Blessings, Catherine
Thursday, October 04, 2012
CQUEK said…
How perfect for a fall evening. This looks and sounds delicious.
Friday, October 05, 2012
motherrimmy said…
I love the freshness of lemon you've added to this pasta dish!
Sunday, October 07, 2012
Post a Comment

Popular posts from this blog

Curt's Italian Personal Pan Grilled Pizza's

By
Our family has our own pizza dough recipe, however you can buy it and make this is no time! Use your imagination for your own toppings... we like pepperoni, peppers and mushrooms Heat the grill on low heat You will need: 1 pound of store purchased dough or use our family recipe  CLICK HERE 1 can of pizza sauce or homemade marinara CLICK HERE Toppings of choice suggestions would be sausage slices, pepperoni, mushrooms, eggplant slices, pineapple and ham combination, olives, anchovies, shrimp, meatballs sliced shredded mozzarella cheese pecorino romano grating cheese oregano, garlic powder, fresh basil chopped olive oil deep dish pie plate or cast iron fry pan Like your pie pan or use a heavy cast iron pan, lightly put a film of olive oil on the bottom. Stretch dough out and let rise for around an hour. Place on the hot heated grill for around two minutes. Take off using heavy pot holders to prevent getting burned.  Add the sauce, to...
13 comments
Read more

Mom's Fried Ravioli Recipe

By
Mom's Recipe One of my Favorites!   1 large egg, slightly beaten 1/2 c. Italian flavored bread crumbs 3 tbsp. Parmesan cheese 1 (13 oz.) pkg. frozen large cheese ravioli, thawed or freshly homemade  ravioli . Tomato Sauce for dipping of your choice Olive oil and canola oil for frying Combine bread crumbs and Parmesan cheese. Dip each ravioli in egg, then in crumb mixture to coat well on both sides. In large skillet over medium-high heat, heat oil mix both together to cover the bottom of the pan about 1/2 inch; add ravioli; cook 2 to 3 minutes on each side until golden.... dip in sauce and sprinkle with more cheese. **Optional, dip in oil then in bread crumbs bake on a cookie sheet generously coated with oil and at 400 degrees until browned.
6 comments
Read more