Lemon Parmesan Linguine
This recipe makes 4 servings
|Per serving: about||-|
|total fat||15 g|
|sat. fat||3 g|
- Portion size: 4
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.
- 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
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.
Source : Canadian Living Magazine: July 2004