Lemon linguine

lemon linguine

Serves 6

  • 500 g dried linguine pasta

  • juice of 3 Sicilian lemons, zest of 1

  • 6 tablespoons extra virgin olive oil

  • 125 g Parmesan cheese, grated

  • sea salt

  • freshly ground black pepper

  • 1 large bunch fresh basil, leaves picked and finely chopped

  • 1 handful rocket

Cook the linguine in a generous amount of boiling, salted water for about 12 minutes, then drain thoroughly and return to the saucepan. Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan – it'll go thick and creamy. Season and add more lemon juice if needed. Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce (the Parmesan will melt when mixed with the pasta). Finish by stirring in the chopped basil and the rocket.

Nutritional Information

Lemon linguine

With a light and zesty sauce

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Just a little Parmesan, good olive oil, juice and zest is all it takes to create lovely lemony pasta
Serves 6
20m
Super easy
Method

When I was on honeymoon, some years ago now, I came across these fantastic Sicilian lemons. Their skin is really fragrant in cooking and they are very juicy too. You can use them roasted with fish, sliced very thinly in salads, and halved and put inside chicken. When roasted they go all jammy. This pasta recipe is great to use them in too, so try and find some – if you can't find any, use normal lemons instead.

Cook the linguine in a generous amount of boiling, salted water for about 12 minutes, then drain thoroughly and return to the saucepan. Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan – it'll go thick and creamy. Season and add more lemon juice if needed. Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce (the Parmesan will melt when mixed with the pasta). Finish by stirring in the chopped basil and the rocket.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 467 23%
  • Carbs 56.7g 22%
  • Sugar 3.1g 3%
  • Fat 17.8g 25%
  • Saturates 5.6g 28%
  • Protein 18.6g 41%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
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