Lemon Cream Linguine
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.
Ingredients
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)
Directions
Preparation:10min ›
Cook:12min ›
Ready in:22min
- 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.
- Put the garlic, butter and cream in a small pot and heat till just hot and the butter is melted.
- Stir in the parsley, lemon juice, rind, salt and pepper and heat through, then turn off the heat.
- Drain the pasta and return to its pot. Mix in the cream sauce and serve immediately.
- Serve with parmesan. If adding the smoked salmon stir in lightly into the individual bowls just before serving.
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Reviews and Ratings
Global Ratings:
(8)
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
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