Lemon Cream Linguine

    22 minutes

    This is my favourite throw-together-in-a-few-minutes vegetarian pasta. The sauce is ready by the time the pasta has cooked. You can use any long pasta for this dish which - although it has cream in it - is not thick or heavy. Serve with grated parmesan and add smoked salmon to the individual bowls just before serving for an Omega 3 (but not veggo) hit. Everyone who eats this, leaves the house with the recipe.


    Wellington, New Zealand
    45 people made this

    Serves: 4 

    • 1 (375g) box of linguine or fettuccine
    • Dash of olive oil for the pasta
    • 2 cloves garlic, chopped
    • 1 tablespoon of butter
    • 125ml cream
    • 1 bunch of roughly chopped Italian parsley
    • I lemon, juiced and the rind finely grated
    • 1/2 teaspoon salt
    • Cracked black pepper to taste
    • 200g smoked salmon (optional)

    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Boil water for pasta to which a splash of olive oil and a pinch of salt has been added. Cook till al dente-approx 10-12 minutes.
    2. Put the garlic, butter and cream in a small pot and heat till just hot and the butter is melted.
    3. Stir in the parsley, lemon juice, rind, salt and pepper and heat through, then turn off the heat.
    4. Drain the pasta and return to its pot. Mix in the cream sauce and serve immediately.
    5. Serve with parmesan. If adding the smoked salmon stir in lightly into the individual bowls just before serving.

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    Reviews in English (9)


    Altered ingredient amounts. I added the lemon juice bit by bit to taste and ended up using half the amount. I also added mashed avocado to the sauce and half the cream to make it a little healthier (plus I love avocado)  -  09 Jan 2009


    The lemon flavour is quite strong and would recommend the tweak offered  -  10 Aug 2009


    Easy and delicious  -  26 Jun 2010