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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 489 |
| pro | 20 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 77 g |
| fibre | 11 g |
| chol | 7 mg |
| sodium | 928 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 30 % |
| vit A | 7% |
| vit C | 30% |
| folate | 22% |
-
12 oz (375 g) whole wheat or regular linguine
3 cups (750 mL) chopped green beans
1/4 cup (50 mL) slivered almonds
2 tbsp (25 mL) Extra-virgin olive oil
Half red onion, thinly sliced
2 cloves garlic, minced
2 tsp (10 mL) chopped fresh thyme
1 tsp (5 mL) grated lemon rind
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) grated parmesan cheese
1/4 cup (50 mL) lemon juice
Preparation:
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
© BalanceTV/Canadian Living: July 2004
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