Fresh flavours are the heroes here: parsley, lemon and sweet tomatoes.
Ingredients
- 500g linguine
- 200g thinly sliced pancetta
- 200g punnet grape tomatoes, halved
- 1 cup fresh continental parsley leaves
- 60ml (1/4 cup) olive oil
- 2 garlic cloves, crushed
- 3 teaspoons finely grated lemon rind
- 60ml (1/4 cup) fresh lemon juice
- 60g shaved parmesan
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain and return to the pan.
- Step 2Meanwhile, preheat grill on high. Place the pancetta on a baking tray and cook under grill for 2-3 minutes each side or until crisp. Set aside to cool slightly. Break into pieces.
- Step 3Add the pancetta, tomato, parsley, oil, garlic, lemon rind and lemon juice to the pasta. Toss to combine. Season with salt and pepper. Divide among serving dishes and top with the parmesan.
- Low sugar
Nutrition
3251 kj
Energy
28g
Fat Total
9g
Saturated Fat
6g
Fibre
35g
Protein
41mg
Cholesterol
1545.32mg
Sodium
3g
Carbs (sugar)
95g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Chicken linguine with lemon and cream: At the end of step 2, heat 250ml (1 cup) thickened cream in a saucepan over medium heat for 5 minutes or until the cream reduces slightly. Stir in 200g (2 cups) shredded cooked chicken. Continue from step 3.
- Author: Kerrie Ray
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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