Photo: Ernest Porzi
Lemon linguine
8 ingredients
6
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
468
Calories
19g
Protein
22g
Fat
49g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| 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 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 500 g dried linguine pasta
- juice of and zest of 1 3 Sicilian lemons
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes