Lemon Linguine Recipe

Lemon Linguine
Lemon Linguine

Lemon pasta

Lemon and pasta is a combination that you may not think about but I would ask you to give this a try. It is wonderfully fresh and by roasting the lemon you get a sweet and sour twist to the whole.

Quick pasta meal

This linguine with lemon is also a delicious quick pasta meal and it is on the table in no time.

To boost the vegetable content in this dish, I combined the regular pasta (I use linguine here) with zucchini pasta or courgetti. This gives the taste an immediate boost and ensures that the amount of vegetables is also somewhat larger.

Lemon Linguine

Linguine is slightly thicker than spaghetti. Of course, you can also use spaghetti for this if you happen to still have it at home. No one is likely to look at you.

To make the lemon linguine, start with the zucchini that you either cut into julienne or twist with a spiral cutter. I often use a special vegetable peeler with which you can easily cut julienne.

I add the zucchini to the pasta last because it only needs a little while. You can also just add the zucchini raw to the linguine with lemon or, if you don’t like it, fry it briefly.

With ricotta

There is of course a lot of parmesan cheese in this pasta. If you want to give it an extra twist, add some ricotta to the pasta. You can do this by just adding a few dots of the ricotta on your plate. Just sprinkle a lot of parmesan cheese over it and ready to attack.

This is also a delicious summer pasta by the way.

Lemon Linguine Recipe

This pasta is wonderfully simple and that’s exactly the power!

PREPARATION TIME:       20 min    Persons:   4     CALORIES:     599 kcal


  • 300 gr linguine
  • 1 zucchini cut into julienne (courgetti)
  • 80 ml of olive oil
  • 4 tbsp lemon juice
  • Salt and pepper to taste
  • 125 gr Parmesan cheese
  • 30 g fresh basil
  • 1 tsp lemon zest
  • 1 lemon toasted


  1. Cook the linguine according to the directions on the package until al dente. Drain and set aside.
  2. Mix the oil, lemon juice, salt and black pepper together.
  3. Add the lemon oil to the pasta in a pan. Shake well so that all the oil is evenly distributed over the pasta. Divide the zucchini strands through the pasta.
  4. Stir in the parmesan and basil. Serve immediately with the toasted lemon


Calories: 599 kcal

Carbohydrates: 62 g

Protein: 22 g

Fat: 30 g

Saturated fats: 8 g

Cholesterol: 21 mg

Sodium: 510 mg

Potassium: 400 mg

Fiber: 4 g

Sugar: 5 g

Vitamin A: 745 IU

Vitamin C: 31 mg

Calcium: 416 mg

Iron: 2 mg


The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.


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