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Nutrition Facts
Serving Size 1 (104g) Recipe makes 4 servings
Calories 433
Calories from Fat 211		(48%)
Amount Per Serving		%DV
	Total Fat 23.5g	36%
	Saturated Fat 4.4g	22%
	Monounsaturated Fat 15.6g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 423mg		17%
Potassium 147mg		4%
Total Carbohydrate 44.9g		14%
	Dietary Fiber 2.2g	8%
	Sugars 1.5g
Protein 10.9g		21%
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Lemon Pasta

Recipe #227176 | 35 min | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Mimi in Maine
May 10, 2007

This has a hint of lemon and makes a great side-dish to any meal, especially chicken. It has a little garlic, olive oil, and Parmesan cheese. Yummy! This is especially good served with Italian Stuffed Chicken Breast.

SERVES 4 (change servings and units)

Ingredients

8 ounces linguine or thin spaghetti
1/4 cup minced fresh parsley
3 teaspoons fresh grated lemon peel
2 teaspoons minced garlic
6 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated parmesan cheese

Directions

1
Cook the pasta and drain.
2
While the pasta is cooking, in a large skillet, saute parsley, lemon peel and garlic in oil till garlic is tender (be careful not to burn the garlic).
3
Add the drained pasta to the skillet.
4
Sprinkle with lemon juice, salt, and pepper.
5
Top with Parmesan cheese.

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Featured Reviews for This Recipe

From: NurseJaney

On Sep 10, 2009

Very nice — made according to recipe, except my spaghetti-type pasta had disappeared ! Used tri-color wheels — didn't look as appetizing, but was nice and lemony fresh. We have a huge amount of flat-leaf parsley, and was so fragrant while warming. I also had a small zucchini, which I halved, seeded, and finely chopped to saute with the garlic.Thanks for posting, Mimi -(another Mimi in MD!)

0 people found this review helpful

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From: BettyBoopers

On Sep 8, 2009

I love lemon anything! I was looking for a nice lemon pasta recipe and low and behold here it is! This was devine with my Sauteed Sea Scallops. I am so glad to have found this recipe and will use it often to accompany my main dishes!

1 person found this review helpful

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From: Chef #372540

On Jan 24, 2009

This tastes amazing....the fact that it does not take long to prepare is a ++++. I usually just omit the lemon peel grating and just squeeze lemon juice in there and it comes out wonderfully. A perfect complement to your entree.

2 people found this review helpful

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From: hungry hokie

On Jun 4, 2007

This is yummy. I added some green onions and topped it off with some more fresh parsley at the end. I also used a mix of parmesan and asiago cheese. Easy and delicious - thanks!

2 people found this review helpful

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