Lemon Linguine

This creamy lemon linguine will impress your friends for a light lunch or starter. Ready in 10 minutes this recipe is perfect for sunny days. Using just six ingredients this lemon pasta is sure to tantalise your taste buds! The lemon, caper and butter sauce, with a hint of garlic makes the perfect combination, set off with the peppery rocket. There is no need for additional seasoning or parmesan when it comes to this dish - it is simplicity at its best.

If you’re vegan, you can substitute butter for olive oil for a vegan lemon linguine.

Why linguine?

I’ve used Garofalo linguine as my pasta of choice, the flat, long shape lends itself to the creamy lemon sauce, capturing the capers with twirls of strands and perfect for entangling the rocket!

Garofalo pasta is made in a town called Gragnano just outside Naples, renowned for its long steeped history of pasta making, thanks to the towns coastal breeze that gave the perfect conditions for drying pasta while it hung outside. Things have of course moved on since the 19th Century and now Garofalo uses its bronze dies and expert technology coupled with highest quality durum wheat semolina to produce their great tasting pasta.

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Lemon Linguine

Servings: 2

Recipe by: Cooking & Carfes

Prep time: 5 MinCooking time: 10 MinTotal time: 15 Min

This refreshing and light pasta dish would make a great starter or as light lunch or dinner

Ingredients

Lemon Linguine

• 180g Garofalo Linguine 
• 60g salted butter, alternatively you can use 4-5tbsps of extra virgin olive oil 
• 3 tbsp capers 
• 1 garlic clove 
• 1 lemon, and zest 
• 2 handfuls of rocket 

Instructions

1. Bring a pan of water to the boil, and then add salt. 
2. Add your Garofalo linguine to the pan. 
3. After the pasta has been cooking for 5 minutes, add your butter to a pan.
4. Lightly, crush and peel a garlic clove using the back of your knife, add to the butter to flavour it, we will be removing it later. 
5. After one minute add the capers and shake the pan to flavour the butter. 
6. Remove the garlic clove. Add the zest and juice of half a lemon. 
7. Once your pasta is cooked al dente, drain and add straight to the butter and capers. 
8. Add the juice from the remaining half of the lemon. 
9. You may also want to add a little splash of pasta water too, to help the sauce cling to the pasta. Toss together with tongs, and add the rocket so it wilts a little. 
10. Serve, and top with a little extra lemon zest. 

Calories

374.68

Fat (grams)

25.42

Sat. Fat (grams)

15.62

Carbs (grams)

32.84

Fibre (grams)

3.24

Net carbs

29.59

Sugar (grams)

1.65

Protein (grams)

6.33

Sodium (milligrams)

497.78

Cholesterol (grams)

64.50

.https://www.cookingandcarafes.co.uk/recipes/lemon-linguine

lemon linguine, linguine, pasta recipe, linguine recipe, quick pasta recipe

Pasta

Italian

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This dish also tastes great served cold, you could always sub linguine for penne for a tasty summer salad to serve as a side with grilled fish.

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This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon