Lemon Parsley Linguine
Inspired by techniques from Bon Appétit.
Linguine tossed with garlic lightly browned in olive oil, grated lemon peel and parsley, loosened with a splash of its own starchy cooking water. It comes together in the time it takes the pasta to boil, finishing bright with a squeeze of lemon juice at the end.
Always check the labels of the products you use.
Method
- 1
Cook the linguine. Cook the linguine in a large pot of boiling salted water, stirring occasionally, until tender but still firm to the bite. Drain, reserving 240 ml of the cooking water.
- 2
Sauté the garlic. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the garlic and cook until golden, about 1 minute.
- 3
Add the zest. Stir in the lemon peel and cook for 20 seconds, then remove the frying pan from the heat.
- 4
Toss it together. Add the linguine to the frying pan with the garlic and lemon peel. Return to medium heat, mix in the parsley, then add 120 ml of the reserved pasta water and the lemon juice. Season with the salt and pepper and toss until heated through, adding more pasta water if the pan looks dry.
Storage
Best eaten right away while the sauce is still clinging hot to the noodles. Leftovers keep covered in the fridge for up to 2 days; reheat gently with a splash of water. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 62 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large pot
- colander
- large frying pan
- fine grater
- citrus juicer
- tongs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 305 kcal |
| Protein | 7.6 g |
| Carbohydrate | 43.3 g |
| of which sugars | 1.6 g |
| of which free sugars | 0.1 g |
| Fat | 11.1 g |
| of which saturates | 1.6 g |
| Fibre | 2 g |
| Salt | 0.38 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
