This European Italian lunch of butter lemon and garlic linguine is an eggs-free, nuts-free, soy-free delight made with linguine pasta and parmesan cheese for a flavorful meal.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 19 mins – easy
🍽 4 servings – 583 kcal per serving
| Serving
141g |
Fat
18g |
Sat. fat
7g |
Sodium
218mg |
| Carbs
85g |
Fibers
3g |
Sugars
3g |
Proteins
17g |
INGREDIENTS
- An eighth tsp salt
- 1 lb linguine pasta
- 2 tbsp olive oil
- 3 tbsp butter
- 2 tsp lemons
- 2 cloves of garlic
- 1 oz parmesan cheese
TOOLS
- 1 knife
- 1 skillet pan
- 1 saucepan
- 1 colander
- 1 plate
- 1 bowl
- 1 squeezer
- 1 wooden spoon
- 1 grater
STEPS
Peel and chop garlic.
Squeeze lemon with a squeezer.
Grate parmesan cheese with a grater.
Heat 12.5 cups of water in a saucepan for 3 minutes. Add linguine pasta and cook for 7 minutes.
Drain the linguine pasta in a colander.
Transfer linguine pasta to a bowl and drizzle with olive oil.
Stir the pasta with a wooden spoon.
Heat butter in a skillet pan. Stir in garlic, lemon juice, and an eighth tsp of salt with a wooden spoon. Add linguine pasta to the skillet pan and stir. Turn off the heat and transfer the pasta to a plate, then sprinkle with grated parmesan.
It’s ready to be served !
