Fresh Lemon Basil Linguine (Bite This)

Contributing Monkie

Published on December 25, 2012

Filed Under Bite This, Full Recipe List, Recipes / Main Courses, Recipes / Vegan Tags

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Fresh Lemon Linguine 01 Fresh Lemon Basil Linguine (Bite This)

When I was in Italy over the summer I had lemon pasta for the first time and was in heaven. You see, lemons are one of my most favorite fruits. I use them probably everyday, but I never had it in a pasta before! YUM! A lovely brightness to add to your winter meal…

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For the Recipe

1 pound of your favorite linguine

Juice of 3 lemons and the grated zest of 1

6 TB extra virgin olive oil

4 TB nutritional yeast or parmesan cheese

Sea salt and freshly ground black pepper

2 handfuls of fresh basil, leaves picked and finely chopped

1 handful of arugula

pinch of red pepper flakes (optional)

Instructions
1. Cook the linguine as per instruction on the package in generously salted boiling water. When done, drain pasta and return to the saucepan.
2. Meanwhile, beat the lemon juice and zest with the olive oil. Taste and add more sea salt lemon juice if needed.
3. Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce.
4. Finish by stirring in the nutritional yeast, chopped basil, the arugula and red pepper flakes if using.

Fresh Lemon Linguine 02 Fresh Lemon Basil Linguine (Bite This)

  • Alyssa

    Ariana, all your recipes are so elegant and simple and tasty! Can’t wait to try this one . . . and the almond milk. I just discovered nutrional yeast (on kale chips) and am excited to try it on pasta w lemon. Thank you! Made my day. Alyssa (Cindy sister)

  • Aria

    Thanks so much for the feedback Alyssa! Glad you are digging the recipes…
    happy eating and experimenting in the kitchen!
    :)

  • DeniseC

    Aria, I was dubious about a recipe that used so much lemon. But today I’ve been ill (really bad allergy attack) and something light and citrus-y sounded good, so I tried this recipe for brunch. I used spaghetti because I didn’t have linguine, and I made a fraction of the recipe down to make a generous serving (oh, and added some fresh spinach. I was very pleasantly surprised with how fresh and tasty it was! A wonderful vegan pasta. In fact, still suffering this lousy allergy attack, what sounded good for supper was this recipe, so I made it again! I was out of fresh basil so I used dried (letting steep in the fresh Meyer lemon juice to rehydrate), and I used my Vitamix to blend it all before pouring on the pasta.. It was still delicious, but fresh basil would have been better. (I think I need to get another Aerogarden to keep up with my basil needs!)

    Anyway, thank you, Aria, for offering something new and interesting to try. I will be making this fairly often, I think..

  • Aria

    Denise, you are so welcome! thank you for your comment! Very happy you gave this delicious recipe a go…and very glad to hear you loved it!



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