Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
401
Calories
19g
Protein
29g
Fat
19g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup skim milk or evaporated skim milk
- 12 ounces linguine
- ½ cup fresh squeezed lemon juice
- ⅓ cup grated Parmesan cheese
- ¼ cup minced fresh parsley
- freshly ground black pepper, to taste
Directions
1
In a small saucepan over medium heat, cook the oil and garlic for 1 minute.
2
Add the milk.
3
Reduce the heat to low and heat gently.
4
Meanwhile, cook the linguine in a large pot of boiling water for 8 to 10 minutes, or until al dente.
5
Drain well and transfer to a large bowl.
6
Add the lemon juice and toss well.
7
Pour the garlic mixture over the pasta and toss.
8
Add the Parmesan, parsley and pepper and toss well again.
9
Serve immediately.
10
Category:Linguine Recipes
11
Category:Lemon Juice Recipes
12
Category:Parmesan cheese Recipes
Recipe sourced from
fandom