Pasta al limone
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Pasta al limone
This speedy dish is perfect for a light lunch or simple dinner
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 220g dried linguine
- 2 lemons
- 40g unsalted butter
- 1 garlic clove
- 30g grated Parmesan*
Step by step
- Cook 220g dried linguine in salted boiling water until al dente. Finely grate the zest from 2 lemons and squeeze the juice of 1⁄2 (you need 1 tbsp). Drain the linguine, reserving 150ml of the cooking water.
-
Melt 40g unsalted butter in a large sauté pan until foaming. Add half the lemon zest and 1 garlic clove, crushed. Cook gently for 1 minute then mix in the linguine, lemon juice and 125ml pasta water. Add 30g grated Parmesan* and toss until you have a coating sauce, adding extra pasta water if needed, and plenty of freshly ground black pepper. Divide between bowls and scatter with the rest of the zest, more Parmesan and pepper.
*Use vegetarian cheese, if required.
