Monday, August 31, 2009

Lemon Parmesan Linguine

I used to be very creative in the kitchen, spending hours looking through cookbooks and magazines. Hence, I have a large collection of books with sticky notes, and recipe cutouts that I intended to try. Since I'm determined to get inspired again, I spent some time the other night planning my menu for this week. One of my children is vegetarian, so I opted for a Lemon Parmesan Linguine today. As soon as my daughter told me that "I should have made more," I knew it was "a keeper." It is a light, refreshing pasta dish for the summer, and quick & easy to make. Like simple pleasures in life, simple meals are often the best.

Lemon Parmesan Linguine
from Cooking at Home Magazine  - 1 cup=250ml

Linguine Pasta (454g/1lbs)
1 crushed Garlic Clove
1/3 cup Hard Butter (or marg)
1 tbsp Freshly grated lemon zest
1/4 cup Freshly squeezed lemon juice
(about 1 medium)
1/2 tsp Salt 1/2 tsp
1 tsp Freshly ground pepper
1/3 cup Chopped fresh sweet basil
1/2 cup Freshly grated Parmesan Cheese
6 sliced Green Onions
Freshly grated parmesan cheese - to sprinkle.

Cook pasta in boiling water (and salt) in large uncovered pot. Drain well.
Saute garlic in butter (or margarine) in large saucepan on low for 1 minute.
Add next 4 ingredients. Simmer for 1 minute until hot. Add pasta. Toss to coat.
Add next 3 ingredients to pasta mixture. Toss. Heat for 2 to 3 minutes on low to heat through.
Turn into large bowl. Sprinkle with second amount of Parmesan cheese.

I added a drizzle of olive oil over the pasta and tossed at the end.

Serves 4-6.

1 comment:

  1. I bet this would be delicious with roasted red peppers added to the mix