Recipe Details
| Title | Lemon linguine |
|
| Author | Jamie Oliver | |
| Portions | 6 | |
| Created | 16th February 2015 08:21 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 164.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Pasta, linguine | 500 Gram |  |
| Oil, olive | 6 Tablespoon | |
| Cheese, Parmesan, grated | 125 Gram |  |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Basil, fresh | 1 Bunch | |
| Rocket, wild | 100 Gram | |
| Lemon, juice | 135 Millilitre | |
| Lemon, peel | 15 Millilitre |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 529 |  |
| Protein | 40.65% | |
| Other Carbohydrate | 33.94% | |
| Sugar | 4.22% | |
| Fat Saturated | 29.76% | |
| Fat Unsaturated | 29.14% | |
| Fiber | 11.72% | |
| Sodium | 13.22% | |
| Salt | 13.91% | |
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Recipe Method
1. Cook the linguine in a generous amount of boiling, salted water for about 12 minutes, then drain thoroughly and return to the saucepan. 2. Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan it'll go thick and creamy. 3. Season and add more lemon juice if needed. 4. Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce (the Parmesan will melt when mixed with the pasta). 5. Finish by stirring in the chopped basil and the rocket.