Linguine with lemon, garlic & parmesan

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olive magazine

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Recipe by olive magazine

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1. Cook the linguine according to pack instructions. Mix together the lemon zest, juice, olive oil, garlic, parmesan and parsley in a large bowl. Drain the pasta and toss with the sauce. Scatter over extra parsley or parmesan, if you like.

Make it veggie

Just use vegetarian olive oil and parmesan.

Per serving

655 kcalories, protein 21.5g, carbohydrate 76.9g, fat 31.3 g, saturated fat 8g, fibre 3.4g, salt 0.51 g

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  04 November 2007

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• EmmaH

  01 January 2008

  EmmaH rated and commented on this recipe

  

  This recipe was lovely and simple but the lemon flavour was quite overpowering. I added some chopped spring onions to this to conteract and balance the tase to my liking. I would certainly make this again, it's great if you have little time or a last minute guest for dinner.

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Ingredients

• 200g linguine
• 50g parmesan , finely grated
• 1 lemon , zested and juiced
• 1 garlic clove , crushed
• 4 tbsp olive oil
• a small bunch flat-leaf parsley , chopped

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Difficulty and servings

Serves 2

Preperation and cooking times

Vegetarian

Ingredients

• 200g linguine
• 50g parmesan , finely grated
• 1 lemon , zested and juiced
• 1 garlic clove , crushed
• 4 tbsp olive oil
• a small bunch flat-leaf parsley , chopped

Per serving

655 kcalories, protein 21.5g, carbohydrate 76.9g, fat 31.3 g, saturated fat 8g, fibre 3.4g, salt 0.51 g

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