Lemon Parmesan Linguine

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2004

Ingredients

  • 12 oz whole wheat linguine
  • 12 oz linguine
  • 3 cups chopped green beans
  • 1/4 cup slivered almonds
  • 2 tablespoons extra-virgin olive oil
  • 1/2 red onion thinly sliced
  • 2 cloves garlic minced
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup lemon juice

Method

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 facts <b>Per serving:</b> about

  • Sodium 928 mg
  • Protein 20 g
  • Calories 489.0
  • Total fat 15 g
  • Cholesterol 7 mg
  • Saturated fat 3 g
  • Total carbohydrate 77 g

%RDI

  • Iron 30.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Parmesan Linguine

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