Linguine with lemon, garlic & parmesan

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olive magazine

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1. Video tutorial: Crushing garlic

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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• Vic

  04 November 2007

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  08 November 2007

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  14 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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• split58

  29 April 2009

  split58 rated and commented on this recipe

  

  My mum requests this dish every time she comes for dinner. She's veggie so it's an easy one to put together whilst cooking a meat dish too.

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• Ashlie

  18 May 2009

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• Helen87

  20 May 2009

  Helen87 rated and commented on this recipe

  

  I made this without the parmesan or parsley... Added mushrooms, spring onions and courgette though - I thought it seemed a bit boring otherwise. It was nice!!!!!!!!

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• Victoria

  30 July 2009

  Victoria rated and commented on this recipe

  

  I combined this dish with pan fried scallops with lime and coriander ( from this website) and it was fab! Really light and tasty. Would even do it for friends as a dinner party dish.

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• beyondthehorizon

  31 July 2009

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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

Preparation 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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