2 pasta recipes with zest

On a busy weeknight, a plate of pasta is the perfect meal to make. But you can make it even better with a few more steps and ingredients.

Lemon-pepper is a popular seasoning that is exactly what is says: a combination of ground black pepper and dried bits of lemon peel. In this recipe, the seasoning adds surprise and spice to plain old chicken and noodles.

Preparation time 10 minutes 

Cooking time 20 minutes 

Serves 4

• 225 g (8 oz) uncooked thin spaghetti
• 5 green onions, chopped
• 2 garlic cloves, minced
• 30 ml (2 tbsp) unsalted butter
• 30 ml (2 tbsp) olive oil
• 250 g (1/2 lb) boneless, skinless chicken breasts, cubed
• 45 ml (3 tbsp) fresh lemon juice
• 45 ml (3 tbsp) minced fresh parsley
• 5 ml (1 tsp) salt
• 5 ml (1 tsp) lemon-pepper seasoning

1. Cook the spaghetti according to the package directions, then drain.
2. Meanwhile, in a large nonstick skillet, sauté the onions and garlic in the butter and oil until tender, about four minutes.
3. Stir in the chicken, lemon juice, parsley, salt and lemon-pepper. Sauté until chicken juices run clear, 15 to 20 minutes.
4. In a large bowl, toss the spaghetti with the chicken mixture.

• If you don't have prepared lemon-pepper seasoning, simply replace it with two grams (1/2 teaspoon) grated lemon zest, one gram (1/4 teaspoon) freshly ground black pepper and 0.5 gram (1/8 teaspoon) salt.

Basil, parsley and mint make a fabulous herb trio for fresh tomatoes. But adding orange zest takes the combo to an entirely new level. This quick-and-easy sauce is bound to become your house favourite. It's bursting with fresh-from-the-garden flavour.

Preparation time 15 minutes 

Cooking time 15 minutes 

Serves 4

• 1.5 kg (3 lb) plum tomatoes, seeded and chopped
• 150 ml (2/3 c) chopped fresh basil
• 50 ml (1/4 c) olive oil
• 50 ml (1/4 c) chopped fresh flat-leaf parsley
• 30 ml (2 tbsp) chopped fresh mint
• 10 ml (2 tsp) grated orange zest
• 3 garlic cloves, minced
• 2 ml (1/2 tsp) freshly ground black pepper
• Salt
• 350 g (12 oz) linguine
• 25 g (1/4 c) Parmesan cheese

1. Mix the tomatoes, basil, oil, parsley, mint, orange zest, garlic, pepper and salt, to taste, in a medium bowl. Let stand at least 30 minutes or up to two hours at room temperature.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain well and put into a large pasta bowl.
3. Top with the sauce and sprinkle with the Parmesan.

• Add 15 millilitres (one tablespoon) balsamic vinegar to the sauce for extra zip.
• When mixing the hot pasta with the sauce, toss in 225 grams (eight ounces) cubed fontina, which will soften but not completely melt from the heat of the noodles.

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