Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tahini | 1 tbsp (15g) | 89 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1?3 cup tahini
- 1?4 cup boiling water
- 3 Tbs. fresh lemon juice
- 3 Tbs. low-sodium soy sauce
- 2 Tbs. minced fresh ginger
- 4 tsp. chile paste with garlic
- 1 Tbs. grated lemon peel
- 1 Tbs. Sugar
- 4 cloves garlic, minced
- =
Directions
1. Bring large pot lightly salted water to a boil.
2. Make dressing: Put tahini into medium bowl. Gradually whisk in boiling water until smooth and creamy. Add remaining dressing ingredients and whisk until blended. (Dressing can be made up to 4 days ahead and refrigerated.)
3. Drop linguine into boiling water; stir to prevent sticking. Cook until just tender, 8 to 10 minutes. Drain and rinse with cold running water. Drain again, shaking colander. Transfer to large bowl. Drizzle with sesame oil and toss to coat.
4. Add reserved dressing to linguine and toss to coat. Transfer to large shallow serving bowl. Sprinkle with scallions, parsley and sesame seeds and serve at room temperature.