Simple One Pan Lemon Garlic Pasta
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Preparation Time: 10 minutes | Cooking Time: 5 minutes | Freezable?: No
Ready in just 15 minutes, this one-pan lemon and garlic pasta dish is a brilliant midweek recipe when you’re short on time and store cupboard ingredients are running a bit low
- 25g/1oz butter
- 1 finely chopped or minced garlic clove
- 100g/7oz linguine, snapped in half.
- zest and juice of half a lemon
- black pepper cream cheese (low fat or normal version works equally well
- around ½ tablespoon of fresh tarragon
- ½ teaspoon dried tarragon
- Garnish with rocket to serve
- Heat half the butter in a large frying pan with a lid over medium heat. Add the garlic and cook for about 30 seconds, being careful not to overcook & burn it.
- Add the water, linguine, remaining butter, lemon zest and juice to the pan. Bring to the boil, stirring with tongs to make sure the pasta is separated and does not stick to the bottom of the pan.
- Cook for about 9 minutes, or until the pasta is cooked and the liquid has nearly evaporated to create a sauce. Add the cream cheese and tarragon and toss until the cheese has melted into the sauce.
- Garnish with rocket to serve -(also works well with freshly shredded Parmesan cheese if you’ve got some)
Wonderfully fresh and simple lunch or evening dish from One Pan, 100 Brilliant Meals. (Personally, we’re all for saving on the washing up without any loss to eating a great meal). Mari Williams also suggests that when you zest a lemon try and buy an unwaxed version or better still buy the queen of lemons, an Amalfi lemon for an even better taste.
PS most citrus fruit is soaked, washed and waxed to preserve the freshness of the skin before packing. So unwaxed fruit makes better ‘zest’ and waxed fruit is best used in recipes where you just need the juice.
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