🍋 Lemon linguine (linguine al limone)

Name: Lemon linguine (linguine al limone)
Total time: 20 min
Yield: 4
Cuisine: Italy · Amalfi Coast
Ingredients: 360 g linguine; 2 unwaxed lemons, zest and juice; 30 g butter; 150 ml cooking cream; 50 g parmesan, grated; Salt and black pepper

Origin: Italy · Amalfi Coast

525kcal

per serving · 300 g

175kcal

per 100 g

18 gProtein6 g / 100 g

24 gFat8 g / 100 g

66 gCarbs22 g / 100 g

Linguine al limone is a bright, creamy pasta made with lemon zest and juice, butter, cream and grated parmesan. The sauce is silky and tangy at the same time, with the lemon cutting through the richness. It is served hot with extra parmesan and a little more lemon zest on top.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: butter, parmesan, cream

Contains glutenbecause of: linguine

Contains dairybecause of: butter, parmesan, cream

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

linguinelemonbutterparmesancream

Recipe

4 servings20 min

Ingredients

360 g linguine
2 unwaxed lemons, zest and juice
30 g butter
150 ml cooking cream
50 g parmesan, grated
Salt and black pepper

Method

Cook the linguine in salted water until al dente; keep a cup of pasta water.
Melt the butter in a wide pan, add the lemon zest and cream and simmer gently for 2 minutes.
Add the pasta, lemon juice and a splash of pasta water and toss.
Off the heat, stir in the parmesan until creamy, season with pepper and serve.

How to make it lighter

Use half the cream and more pasta water — the parmesan still makes the sauce creamy.
1 tbsp butter ≈ 100 kcal; 15 g is enough for flavour in the whole pan.
Add courgette ribbons or peas to stretch a smaller pasta portion.

History

Lemon pasta is associated with the Amalfi Coast and Sorrento in Campania, famous for their large, fragrant lemons. It is a popular summer dish in the region and in Italian restaurants worldwide.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →