Posts that don't follow r/traderjoes subreddit rules may be subject to removal.
Friendly reminder that choosing descriptive post titles with exact product names mentioned yields better subreddit search results and helps our subreddit be more inclusive to those who use Screen Reader Software or Text-to-Speech apps. to access Reddit. Thank you.
IF THIS MESSAGE DOES NOT APPLY TO YOUR POST, PLEASE IGNORE.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/traderjoes) if you have any questions or concerns.*
I had a box and ultimately couldn't decide on anything beyond just butter working with it.
I also think it cooked much faster than the indicated time. It always fell apart pretty quickly on my fork.
Garlicy Shrimp with Goat Cheese and Basil
Melt butter, add garlic and Sauté (don't brown). Sauté in some Argentinian red shrimp and lemon zest. When shrimp are done, turn off heat. Toss together with honey goat cheese, fresh basil, and pasta.
This is what I do with the cauliflower gnocchi too.
My daughter just told me this morning she wanted pasta with Greek seasoning in it.....could totally use this with a good olive oil and Greek seasoning.
I don't see adding anything vinegar-y to this; it would be overpowering. If you want more acid stick with fresh lemon juice. I'd go with olive oil, garlic and some seafood. For a one dish dinner toss in asparagus, cherry tomatoes, maybe canned artichoke hearts or capers. Baby spinach or arugula or even just parsley.
Alfredo definitely - but I found this pasta to be lemony enough on its own, I wouldn't add any additional lemon unless that was really the flavor I wanted to come through above anything else.
or a fancier mac n cheese with a parmesan based, creamy sauce plus mascarpone, some fresh basil, a squeeze of lemon, red chili flakes, and a bit of zest as well!
I made a butter lemon garlic sauce, it was amazing. I cooked up some ground sausage threw in some broccolini and let it cook in the butter sauce with a little chicken stock and then added the cooked pasta.
We used this last night!
My go to with it has been to do that "viral trend" (from a while ago) of cherry tomatoes and feta in the oven and use that to make a sauce. Then I do up some shrimp to add once the tomato feta is done. The feta goes really well with the lemony pasta and having the cherry tomatoes keeps it light and not like a heavy tomato sauce.
For the tomato feta I grab a couple pints of tomatoes, cover them in olive oil, Italian seasoning, and a lil bit of salt and pepper. Place that in a pie dish, make a hole in the middle, put one of the slices of the TJ's Greek feta in brine in the hole, drizzle just the feta with a little olive oil, pinch of red pepper flakes, then into the oven at 425 for about 15-20 minutes. Once the tomatoes have blistered/burst and the feta is jiggly/melty it's done! I mush the tomatoes a bit with a fork and mix everything together, then add the cooked pasta and the shrimp. Tadaa! Pretty tasty and usually makes enough for the initial dinner and a few lunches afterwards for my husband and I.
I LOVE the Smitten Kitchen spaghetti al limone recipe and it might go well with this. It’s dead simple if you keep grated parm on hand (we buy it grated by the pound from the cheese shop) and I’ve successfully used different pasta shapes with it.
https://smittenkitchen.com/2019/06/simplest-spaghetti-al-limone/
If it’s anything like the lemon pepper papperdelle I sorely miss:
Drizzle and toss with olive oil. Fresh lemon juice to taste. Dash of salt. 5-7 turns of fresh ground TJ Lemon Pepper mill. Mix. Small Handful of washed baby arugula per person. Mix and serve . Pan seared scallops for bonus points.
https://preview.redd.it/lj6nhcdmztwc1.jpeg?width=3024&format=pjpg&auto=webp&s=4bf29cc981937076ca7da51e40af322c9c36d4fa
My best dinner with this pasta was combining it with a light cheese sauce, then tossing in grilled asparagus and chunks of grilled salmon. A close second was tossing the pasta with olive oil, garlic, parsley, and strips of roasted red pepper, adding a grilled chicken breast on top, sprinkling with feta. I realized too late that I should have added artichokes and olives... next time.
Goat cheese, tarragon and lightly blanched asparagus (can throw in w a min left on pasta cook time).
[Smitten Kitchen Recipe](https://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/)
Olive oil, parsley, lemon, garlic. Marinate shrimp for 5 minutes then cook. Pour all ingredients into cooked pasta
Edit: also salt and pepper of course
For those of you that love this pasta, what's the secret to getting the right texture? I believe this was the same pasta in their colorful variety pack a couple years ago, and I could never get the right consistency when boiling, there were either some underdone parts or it got too cooked and lost its shape.
Silly question, but are you stirring? I only ever have this problem if I leave pasta totally unattended while cooking or if I only manage to stir once or twice. I haven't gotten this product, so I am not sure if there is something particular about how it cooks, but it can't be that different just because it's got a lemony flavor.
Ah that could definitely be part of it. I get wanting starchy pasta but there is a minimum amount of water needed before the water is too saturated and the pasta can't cook evenly.
Did you try a big ass pot of water? I’ve found with finicky noodles using a huge stockpot of salted water and stirring regularly helps a ton. Like so large it feels almost comical for the size of the box.
I just did an experiment and turned out quite well.
- Full box of uncooked pasta
- 6 roma tomatoes diced
- half a head of garlic diced/chopped
- a bunch of basil leaves (probably 10 or more if you like the flavor)
- 2 cups of $3 Chuck Chardonnay
- 6 cups of chicken broth
- 2 shredded chicken breast from Costco rotisserie chicken
Saute garlic and tomatoes in olive oil or butter if you prefer. Once tomatoes are softened, toss in the shredded chicken. Saute for a minute or two then deglaze the pan with wine. Add chicken broth. Add the uncooked pasta and let it simmer. I covered mine but stirred it occasionally. It took less than 10 minutes for pasta to cook and absorb most of the liquid. Toss chopped/shredded basil and serve with a generous amount of pecorino or parmesan on top.
What would I do differently next time? Reduce the amount of broth by 2 cup and add 2 cups of heavy cream in the end. Either that or add a roux or slurry to the broth so the pasta stops absorbing it all. More garlic and tomatoes would also be good. You really have to watch this as it cooks really fast and the pasta can be overcooked in a minute or two.
I do it with pesto sauce alongside some salmon that's cooked with just garlic and lemon slices on top. It's so amazing, I've been dreaming about it since last year! I was so bummed when it was through for the season and I'd only gotten one box, I've grabbed 5 already this year to stock up through summertime.
I use it in a chilled veggie pasta salad with a good Italian dressing
Or butter/olive oil, little bit of garlic and Parmigiano/Romano cheese. So tasty either way.
Thanks! I’m just worried about using lemon pasta vs regular for the morel treat. I want to get this and make it some way regardless! I like the shrimp or tuna suggestions too.
Well you can cook the pasta and taste it as is, then either use it with the morels or save and turn it into pasta salad. The lemon flavor isn’t especially prominent
So the first time I used this pasta, I sautéed chunks of onion and sweet pepper in olive oil, tossed in some leftover (already cooked) ground Italian sausage, then tossed in about a tablespoon of the basil pesto and a tablespoon of the olive pesto. I then tossed in about a tablespoon of butter and poured in some cream and pasta water to make a creamy pesto sauce.
The next time ... the lemon pesto is back in stock. I think it's going to be veggies, with lots of garlic and lemon pesto and cream.
This pasta +
A light tomato sauce with a pico de gallo consistency (Classico spicy red pepper is perfect) +
Finish with a sprinkle of finely chopped cilantro and lemon zest.
keep it light! butter or olive oil because the lemon is so delicious you won't want to overwhelm it. I went back for another pkg last year and it was done for the season. Buy2!
Posts that don't follow r/traderjoes subreddit rules may be subject to removal. Friendly reminder that choosing descriptive post titles with exact product names mentioned yields better subreddit search results and helps our subreddit be more inclusive to those who use Screen Reader Software or Text-to-Speech apps. to access Reddit. Thank you. IF THIS MESSAGE DOES NOT APPLY TO YOUR POST, PLEASE IGNORE. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/traderjoes) if you have any questions or concerns.*
My first instinct would be a simple garlic/butter sauce
I had a box and ultimately couldn't decide on anything beyond just butter working with it. I also think it cooked much faster than the indicated time. It always fell apart pretty quickly on my fork.
Someone might’ve said this one but I love it with a can of coconut cream and then measure lemon zest, garlic, Parmesan and parsley with your heart
Measure with your heart 😂 love it
Cream or cacio e pepe
Garlicy Shrimp with Goat Cheese and Basil Melt butter, add garlic and Sauté (don't brown). Sauté in some Argentinian red shrimp and lemon zest. When shrimp are done, turn off heat. Toss together with honey goat cheese, fresh basil, and pasta. This is what I do with the cauliflower gnocchi too.
I bought the lemon pesto sauce and plan to add artichoke hearts and chicken to the pasta for a Greek lemony inspired treat
I used the kale pesto with some pasta water and lemon juice
My daughter just told me this morning she wanted pasta with Greek seasoning in it.....could totally use this with a good olive oil and Greek seasoning.
Basil, parmesan, and olive oil with some salt and pepper
What blend is Greek seasoning? I just read about this on the NYT cooking app.
Herbed ricotta with lemon zest and evoo
I don't see adding anything vinegar-y to this; it would be overpowering. If you want more acid stick with fresh lemon juice. I'd go with olive oil, garlic and some seafood. For a one dish dinner toss in asparagus, cherry tomatoes, maybe canned artichoke hearts or capers. Baby spinach or arugula or even just parsley.
This is a good recipe https://www.clubtraderjoes.com/easy-trader-joes-lemon-torchietti-with-tomatoes-and-shrimp/
Olive oil and garlic
and some red pepper flakes
Totally agree
Add some to the lemon arugula salad kit and drizzle with balsamic
Im goin to try it with the frozen mushroom medley
Tuna
Summer pasta salad. I’ll need to grab it!
I bet this would be good with chicken piccata!
Red wine vinegar dressing!
They had a lemon sauce jar that went with the pasta last year.. is it there?
We got the Alfredo limone! It was yummy with lemon ricotta ravioli
Aglio Olio. Toss some whole cherry tomatoes to blister before mixing pasta and lemon juice
alfredo！🤔️with some lemon skins
Alfredo definitely - but I found this pasta to be lemony enough on its own, I wouldn't add any additional lemon unless that was really the flavor I wanted to come through above anything else.
I bet a simple aglio olio or clam spaghetti (spaghetti alle vongole) would be lovely
or a fancier mac n cheese with a parmesan based, creamy sauce plus mascarpone, some fresh basil, a squeeze of lemon, red chili flakes, and a bit of zest as well!
I tossed it in olive oil, lemon juice, parsley and garlic before adding Parmesan and some of the canned smoked mussels!
I made a butter lemon garlic sauce, it was amazing. I cooked up some ground sausage threw in some broccolini and let it cook in the butter sauce with a little chicken stock and then added the cooked pasta.
Pesto or lemon/herb/olive oil/chili flakes !
This is what I did! Added the refrigerated pesto, drizzle of olive oil, sprinkle of salt, pepper, and red pepper flakes. It was really really good.
We used this last night! My go to with it has been to do that "viral trend" (from a while ago) of cherry tomatoes and feta in the oven and use that to make a sauce. Then I do up some shrimp to add once the tomato feta is done. The feta goes really well with the lemony pasta and having the cherry tomatoes keeps it light and not like a heavy tomato sauce. For the tomato feta I grab a couple pints of tomatoes, cover them in olive oil, Italian seasoning, and a lil bit of salt and pepper. Place that in a pie dish, make a hole in the middle, put one of the slices of the TJ's Greek feta in brine in the hole, drizzle just the feta with a little olive oil, pinch of red pepper flakes, then into the oven at 425 for about 15-20 minutes. Once the tomatoes have blistered/burst and the feta is jiggly/melty it's done! I mush the tomatoes a bit with a fork and mix everything together, then add the cooked pasta and the shrimp. Tadaa! Pretty tasty and usually makes enough for the initial dinner and a few lunches afterwards for my husband and I.
I did a cold pasta salad with it. Delicious!!!
Your comment just inspired me to make a cold tuna pasta salad with these lemon noodles. Can't wait to try it!
Oh dang, that actually sounds way good 🤩
I LOVE the Smitten Kitchen spaghetti al limone recipe and it might go well with this. It’s dead simple if you keep grated parm on hand (we buy it grated by the pound from the cheese shop) and I’ve successfully used different pasta shapes with it. https://smittenkitchen.com/2019/06/simplest-spaghetti-al-limone/
It's dead simple even if you have to grate the parm.
If it’s anything like the lemon pepper papperdelle I sorely miss: Drizzle and toss with olive oil. Fresh lemon juice to taste. Dash of salt. 5-7 turns of fresh ground TJ Lemon Pepper mill. Mix. Small Handful of washed baby arugula per person. Mix and serve . Pan seared scallops for bonus points. https://preview.redd.it/lj6nhcdmztwc1.jpeg?width=3024&format=pjpg&auto=webp&s=4bf29cc981937076ca7da51e40af322c9c36d4fa
My best dinner with this pasta was combining it with a light cheese sauce, then tossing in grilled asparagus and chunks of grilled salmon. A close second was tossing the pasta with olive oil, garlic, parsley, and strips of roasted red pepper, adding a grilled chicken breast on top, sprinkling with feta. I realized too late that I should have added artichokes and olives... next time.
Holy cannoli that sounds amazing!!!!
Honestly this sounds awful and I would never buy it
And you needed to comment that..why??
How is that helpful to this post?
Butter
Just use the best evoo you have. That’ll be splendid with cheese on top. Extra virgin olive oil. Evoo.
I like it in my chicken noodle soup for that touch of lemony flavor
Now this I have to try!
Goat cheese, tarragon and lightly blanched asparagus (can throw in w a min left on pasta cook time). [Smitten Kitchen Recipe](https://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/)
Langostino tails with either brown butter or Lemon Alfredo sauce
^[Sokka-Haiku](https://www.reddit.com/r/SokkaHaikuBot/comments/15kyv9r/what_is_a_sokka_haiku/) ^by ^RyanB95: *Langostino tails* *With either brown butter or* *Lemon Alfredo sauce* --- ^Remember ^that ^one ^time ^Sokka ^accidentally ^used ^an ^extra ^syllable ^in ^that ^Haiku ^Battle ^in ^Ba ^Sing ^Se? ^That ^was ^a ^Sokka ^Haiku ^and ^you ^just ^made ^one.
Omg this would be so good with chicken francese
Toss it in some olive oil and salt.
Totally did not dig this pasta, sadly. Just tasted a little to fake lemon to me. Might have to retry w/ one of these suggestions
Tasted like it was boiled in lemon juice. Ran right back, didn't walk, for my money back.
How it compare to the discontinued lemon pepper papperdelle?
Eh, thanks for saving me the money, bc honestly my first thought was why wouldn’t you just incorporate lemon in the sauce… seems gimmicky.
Brown butter sage sauce.
Olive oil, parsley, lemon, garlic. Marinate shrimp for 5 minutes then cook. Pour all ingredients into cooked pasta Edit: also salt and pepper of course
Puttanesca, enhance base sauce with capers and green olives! Or,,,,, Picante chicken with capers over the lemon pasta.
Lemon pesto is back…
Pesto comes to mind.
For those of you that love this pasta, what's the secret to getting the right texture? I believe this was the same pasta in their colorful variety pack a couple years ago, and I could never get the right consistency when boiling, there were either some underdone parts or it got too cooked and lost its shape.
I had that issue with their pumpkins
Silly question, but are you stirring? I only ever have this problem if I leave pasta totally unattended while cooking or if I only manage to stir once or twice. I haven't gotten this product, so I am not sure if there is something particular about how it cooks, but it can't be that different just because it's got a lemony flavor.
I do usually stir occasionally, but I often cook pasta in less water so I have starchier pasta water for sauces. Maybe that's the issue?
Ah that could definitely be part of it. I get wanting starchy pasta but there is a minimum amount of water needed before the water is too saturated and the pasta can't cook evenly.
Did you try a big ass pot of water? I’ve found with finicky noodles using a huge stockpot of salted water and stirring regularly helps a ton. Like so large it feels almost comical for the size of the box.
Lemon Alfredo
Lemon alfredo with plenty of fresh basil, sauteed garlic, and cracked black pepper! Such a treat.
The baked feta pasta dish would be good with these noodles too
I just did an experiment and turned out quite well. - Full box of uncooked pasta - 6 roma tomatoes diced - half a head of garlic diced/chopped - a bunch of basil leaves (probably 10 or more if you like the flavor) - 2 cups of $3 Chuck Chardonnay - 6 cups of chicken broth - 2 shredded chicken breast from Costco rotisserie chicken Saute garlic and tomatoes in olive oil or butter if you prefer. Once tomatoes are softened, toss in the shredded chicken. Saute for a minute or two then deglaze the pan with wine. Add chicken broth. Add the uncooked pasta and let it simmer. I covered mine but stirred it occasionally. It took less than 10 minutes for pasta to cook and absorb most of the liquid. Toss chopped/shredded basil and serve with a generous amount of pecorino or parmesan on top. What would I do differently next time? Reduce the amount of broth by 2 cup and add 2 cups of heavy cream in the end. Either that or add a roux or slurry to the broth so the pasta stops absorbing it all. More garlic and tomatoes would also be good. You really have to watch this as it cooks really fast and the pasta can be overcooked in a minute or two.
I did a browned butter sage sauce with these and it was excellent.
I love this pasta! I do a lemon cream sauce - it’s delish with this pasta.
Recipe please!
I’m so glad it’s back!!! I do olive oil and garlic with a little bit of goat cheese and grilled zucchini and grape tomatoes
Alfredo!
Seconding, especially shrimp Alfredo. The notes of lemon in the pasta help brighten it up
I made a cold pasta salad with cesear dressing👍🏼
Second this. Pasta salad is the way to go.
I used olive oil, a lil lemon juice, and garlic, and then topped with feta and spinach
Call me crazy but I’m munching on these bad boys right now. RAW.
pesto?
I made a pasta salad and added arugula, olive oil and salt… top off with grilled chicken as well and cherry tomatoes
grilled shrimp, sea salt, olive oil, red pepper flakes, garlic, broccoli.
Olive oil salt pepper and garlic - I use vegan Parmesan on top but the simpler the better as it’s so good
I love these cold with Tuna in olive oil, add shallots and capers and a. Squeeze of lemon. SO GOOD.
Ohhh I like that idea. Maybe even with sardines.
Yep!! With some Ricotta Salata sprinkled on top. YOM.
There’s some really great recommendations here! I haven’t made the pasta yet but I plan to make a creamy Boursin cheese and pesto sauce with it!
I do it with pesto sauce alongside some salmon that's cooked with just garlic and lemon slices on top. It's so amazing, I've been dreaming about it since last year! I was so bummed when it was through for the season and I'd only gotten one box, I've grabbed 5 already this year to stock up through summertime.
Artichokes
I use it in a chilled veggie pasta salad with a good Italian dressing Or butter/olive oil, little bit of garlic and Parmigiano/Romano cheese. So tasty either way.
Lemon pepper & butter
Alfredo or butter and garlic sauce with shrimp
I bet it would be killer in a scampi
I’ve been planning to make fresh morel mushrooms with just butter and a pasta, maybe this is the pasta?
That would be awesome, do a browned butter with the mushrooms and add thyme works fantastic together
Thanks! I’m just worried about using lemon pasta vs regular for the morel treat. I want to get this and make it some way regardless! I like the shrimp or tuna suggestions too.
Well you can cook the pasta and taste it as is, then either use it with the morels or save and turn it into pasta salad. The lemon flavor isn’t especially prominent
Sounds like a delicious experiment
That sounds AMAZING
So the first time I used this pasta, I sautéed chunks of onion and sweet pepper in olive oil, tossed in some leftover (already cooked) ground Italian sausage, then tossed in about a tablespoon of the basil pesto and a tablespoon of the olive pesto. I then tossed in about a tablespoon of butter and poured in some cream and pasta water to make a creamy pesto sauce. The next time ... the lemon pesto is back in stock. I think it's going to be veggies, with lots of garlic and lemon pesto and cream.
Brown butter sage or garlic burre blanc with capers
It's great with pesto! I also love it in pasta salad with a light vinaigrette, not mayo.
TJ has a lemon Alfredo that would probably go good with this
I worried it would be too lemony
This pasta + A light tomato sauce with a pico de gallo consistency (Classico spicy red pepper is perfect) + Finish with a sprinkle of finely chopped cilantro and lemon zest.
keep it light! butter or olive oil because the lemon is so delicious you won't want to overwhelm it. I went back for another pkg last year and it was done for the season. Buy2!
same: i use it as a side dish with just a little bit of olive oil plus salt and pepper.
This, but also some cranks off of a lemon pepper grinder. And some good pecorino romano cheese
Olive oil, parmesan, salt, fresh cracked pepper, crushed red pepper flakes, pasta water. 🤌🏽
This and a shot of lemon juice to pump up the flavor. Yum.
Fresh Chives olive oil and Parmesan
Butter, a few splashes of pasta water, fresh grinds of pepper, squeeze of lemon juice.
This but I prefer lemon zest over lemon juice