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Lemon Parmesan Linguine

By The Canadian Living Test Kitchen

Tested till perfect

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Lemon Parmesan Linguine

This recipe makes 4 servings

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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

More great recipes from this menu:

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.

Ingredients

  • 12 oz whole wheat linguine or linguine
  • 3 cups chopped green beans
  • 1/4 cup slivered almonds
  • 2 tbsp extra-virgin olive oil
  • 1/2 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp chopped fresh thyme
  • 1 tsp grated lemon rind
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup 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 : Canadian Living Magazine: July 2004

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