http://www.jamieoliver.com/recipes/pasta-recipes/lemon-linguine
Cook the linguine in a generous amount of boiling, salted water for about 12 minutes, then drain thoroughly and return to the saucepan. Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan – it'll go thick and creamy. Season and add more lemon juice if needed. 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). Finish by stirring in the chopped basil and the rocket.
Maybe add some zucchinni
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 523 | ||
Calories from Fat: 189 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 18.3mg | 6 % | |
Sodium 416mg | 14 % | |
Potassium 37.9mg | 1 % | |
Total Carbohydrate 63.6g | 19 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 60.5g | ||
Protein 18.5g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 523
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