Tested till perfect Lemon Parmesan Linguine

Lemon Parmesan Linguine

This dish can become the foundation for year-round dinners. Add fresh herbs during summer and dried thyme or oregano when it's cold. Stir in a grating of hard cheese, such as Parmigiano-Reggiano, grana Padano or Pecorino Romano. You can use shelled edmame (Japanese green soybeans) instead of green beans. A grated carrot salad adds colour to the menu.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

Recipe3 out of 5 based on 2 ratings.
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  • Portion size 4


  • 12 oz 12ozwhole wheat linguine or linguine
  • 3 cups 3cupschopped green beangreen beans
  • 1/4 cup 1/4cupslivered almonds
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1/2 1/2red onionred onions, thinly sliced
  • 2 2cloves garlic, minced
  • 2 tsp 2tspchopped fresh thyme
  • 1 tsp 1tspgrated lemon rind
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/3 cup 1/3cupgrated Parmesan cheese
  • 1/4 cup 1/4cuplemon juice
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In a large pot of boiling water, cook pasta for 6 minutes. Add green beans; cook until pasta is tender but firm, about 4 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) cooking liquid.

Meanwhile, in large skillet, toast almomds over medium heat until golden, about 3 minutes; remove and set aside.

Add oil to skillet; heat over medium heat. Add onion, garlic, thyme, lemon rind, salt and pepper; cook until onion is softened, about 2 minutes. Add to drined pasta along with Parmesan cheese, lemon juice and reserved cooking liquid; toss to coat. Serve sprinkled with almonds.

Nutritional Information Per serving: about

cal 489 pro 20g total fat 15g sat. fat 3g
carb 77g fibre 11g chol 7mg sodium 928mg

% RDI:

calcium 20 iron 30% vit A 7 vit C 30
folate 22
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