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Creamy Lemon Linguine

With parmesan, garlic and black pepper. Twenty minutes, one pan, one pot.

Creamy lemon linguine on a white plate 20Min
Veggie · Ready In 20

Recipe Overview

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  • Ready In20 minutes
  • DifficultyEasy
  • Per Serving640 kcal
  • Members Rate It 4.7 from 1,284
  • AllergensGluten, Milk, Egg
Cook For
Written by Luca Bianchi, tested twice in our kitchen
For 2 Servings

Ingredients

In Your Box

  • Linguine200 g
  • Lemon1
  • Garlic Cloves2
  • Parmesan40 g
  • Double Cream100 ml
  • Basil10 g

From Your Pantry

  • Butter15 g
  • Black Pepper½ tsp
Per Serving

Nutrition

  • Energy640 kcal32%
  • Fat24 g34%
  • Saturates11 g55%
  • Carbohydrate84 g32%
  • Sugars6 g7%
  • Fibre5 g17%
  • Protein22 g44%
  • Salt1.6 g27%

% of the reference intake of an average adult (8,400 kJ / 2,000 kcal).

Step By Step

The Method

  1. 01

    Boil The Water

    Bring a large pan of salted water to the boil for the linguine.

  2. 02

    Zest And Squeeze

    Finely grate the lemon zest, then halve the lemon and squeeze the juice.

  3. 03

    Soften The Garlic

    Melt the butter over a low heat and cook the sliced garlic for 2 minutes.

  4. 04

    Cook The Linguine

    Cook the linguine for 9 to 10 minutes, then keep a mug of the cooking water.

  5. 05

    Make The Sauce

    Stir the cream, lemon zest and half the juice into the garlic butter and warm through.

  6. 06

    Toss And Serve

    Toss the linguine in the sauce with the parmesan and a splash of the cooking water, then finish with basil and black pepper.

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