Quantcast

Twisty Lemon Linguine

A few weeks ago, reader Janna suggested I try out Giada’s Lemon Spaghetti recipe. Last night Kendrick and I were craving something fresh and light, so I stopped off at the supermarket on the way home from The Gloss to pick up the four simple ingredients (pasta, mozzarella, lemons, basil) I needed to make a sort of loose interpretation of the dish.

TWISTY LEMON LINGUINE (serves 2)

What you need:

1 container fresh linguine (approx 9oz)

1 container fresh bufala mozzarella, torn into pieces

Juice from 2 lemons

1 tbsp lemon zest, finely chopped

1 big handful fresh basil, chopped

1/2 cup olive oil

Salt & pepper

What you do:

1. Combine olive oil and lemon juice in bowl; whisk to combine.

2. Cook pasta in salted boiling water until al dente (fresh pasta should only take 2-3 minutes to cook)

3. In a large bowl, toss together pasta, olive oil/lemon juice mixture, mozzarella, basil, lemon zest (reserve a little basil and lemon zest for garnish), and salt & pepper to taste.

Et voila!



You Might Also Like:


June 2nd, 2010 | Posted by Jordan | Eat | 15 Comments »
Tags:

«
»
  • http://rhymeswithemma.tumblr.com Emma

    How did it turn out?

  • esgreene

    this looks amazing. i just printed it out while at work. i've done a similar pasta, with lemo juice, salt, pepper, whole wheat pasta, a few tomatoes, parmasean and avocado!

  • jordanreid

    Delicious! I used three lemons and a bit more olive oil when I made it last night, but reduced the proportions for the recipe posted above because it was a little too much for the amount of pasta I made.
    I also substituted mozzarella for Giada's parmesan; loved the contrast between the creamy mozzarella and the tangy sauce.

  • Felicity

    Oh my goodness, that looks fantastic. I am making it this weekend.

  • Jan

    Jordan, do you think this would work as a cold dish at a barbeque?

  • http://www.alwaysorderdessert.com/ Alejandra Ramos

    Oh I bet this would be delicious as a cold salad, but perhaps with a smaller pasta like penne or rotini. Or maybe orzo!? I'd probably sub little mozzarella balls or cubes of regular (not buffala) mozzarella for the buffala if you're planning to serve cold as a salad since the latter has a tendency to get milky after sitting out for a bit.

  • jordanreid

    That's EXACTLY what I was going to say – mind-reader!

  • http://www.alwaysorderdessert.com/ Alejandra Ramos

    I'm glad my powers are still sharp at this hour of the day. And all this talk of buffala means that I will be heading right to Whole Foods after work today as I can now eat absolutely NOTHING else tonight. :)

  • Link

    This link-bait girl is really annoying. Why doesn't she stay on her own blog?

  • http://rhymeswithemma.tumblr.com Emma

    It looks delicious, I'm definitely going to have to try it out. I don't always go for lemon flavor in pasta dishes, but this seems so fresh and summery.

  • Caitlin

    My go-to pasta is pretty much exactly this recipe, but replacing the mozzarella with tomatoes. It's actually better cold than warm (I even throw it in the fridge to cool it down before eating).

  • http://www.erinmjustice.com justice

    I've been trying to find a yummy lemon pasta recipe, but everything involved way too much cream or butter – yuck! This was amazing and totally satisfied my craving!

  • Pingback: Last-Minute Dinner Solution «

  • http://twitter.com/ABitchinKitchen MaggieandAnnie Gill

    I made this on Monday night, and it was super delicious! I posted it on my blog with a link back to you – thanks for the recipe! http://abitchinkitchen.blogspot.com/2011/04/lemon-linguine.html

  • Lindsey

     I made this for about the 100th time tonight but mixed it up by adding some chopped cherry tomatoes and crab meat I had on hand.  It was heaven!