Lemon Cream Linguine

    Lemon Cream Linguine

    1save
    22min


    9 people made this

    About this recipe: This is my favourite throw-together-in-a-few-minutes vegetarian pasta. The sauce is ready by the time the pasta has cooked. You can use any long pasta for this dish which - although it has cream in it - is not thick or heavy. Serve with grated parmesan and add smoked salmon to the individual bowls just before serving for an Omega 3 (but not veggo) hit. Everyone who eats this, leaves the house with the recipe.

    Ingredients
    Serves: 4 

    • 1 (375g) box of linguine or fettuccine
    • Dash of olive oil for the pasta
    • 2 cloves garlic, chopped
    • 1 tablespoon of butter
    • 1 bunch of roughly chopped Italian parsley
    • I lemon, juiced and the rind finely grated
    • 125 ml cream
    • 1/2 tsp salt
    • Cracked black pepper to taste
    • 200g smoked salmon (optional)

    Directions
    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Boil water for pasta to which a splash of olive oil and a pinch of salt has been added. Cook till al dente-approx 10-12 minutes.
    2. Put the garlic, butter and cream in a small pot and heat till just hot and the butter is melted.
    3. Stir in the parsley, lemon juice, rind, salt and pepper and heat through, then turn off the heat.
    4. Drain the pasta and return to its pot. Mix in the cream sauce and serve immediately.
    5. Serve with parmesan. If adding the smoked salmon stir in lightly into the individual bowls just before serving.

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