35min 2 ppl
Linguine al Limone
20 minutes
2 people
Medium31–60 min or 7–12 steps
20 min · 8 steps
Medium: 31–60 min or 7–12 steps
570 kcalper person
Protein 16g
Carbs 62g
Fats 28g
About this dish
Pasta tossed in a bright, lemony sauce of butter, cream, and parmesan — light enough to feel like summer, rich enough to feel like a treat.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Lemonszested2
- Lemon juice3 tbsp
- Fresh basil or mint to serve
Dairy & Eggs
- Unsalted butter30 g
- Double cream150 ml
- Parmesanfinely grated, plus extra to serve40 g
Dried Goods
- Linguine160 g
Spices & Seasonings
- Salt to taste
- White pepper to taste
Utensils
- Large pot
- Large frying pan
- Microplane or fine grater
- Citrus juicer
- Colander
- Tongs
- Measuring jug
Method
1
Zest 2 lemons and juice them to yield 3 tablespoons of juice. Finely grate the parmesan.
Approx. 3 minutes
2
Bring a large pot of heavily salted water to a boil.
Approx. 5 minutes
3
Add the linguine and cook until al dente, following package timing. Reserve 150ml of pasta water before draining.
Approx. 9 minutes
4
Meanwhile, melt the butter in a large frying pan over medium-low heat.
Approx. 2 minutes
5
Add the cream and lemon zest. Cook, stirring, until slightly thickened.
Approx. 3 minutes
6
Add the lemon juice and grated parmesan. Stir until the parmesan melts smoothly into the sauce.
Approx. 1 minutes
7
Add the drained linguine and toss over low heat, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta.
Approx. 2 minutes
8
Season with salt and white pepper. Serve immediately, topped with fresh basil or mint and extra parmesan.
Approx. 1 minutes
