This meat-free linguine dish puts a tangy twist to a regular pasta dish featuring vibrant seasonal veggies
This lemon vegetarian linguine dish is a super simple dinner recipe featuring vibrant seasonal veggies to take your meals to the next level. With its tangy flavour, a generous splash of lemon juice is a must in this dish.
Cooking this dish in Tefal Jamie Oliver Cooks Classic Induction Non-Stick Stainless Steel Shallowpan 30cm was a breeze and it's guaranteed to be the star of your dinner table! I love the pan's shape and size making it a versatile kitchen staple. The high sides of the pan allow you to toss food with ease and the depth of the pan allows you to perfectly braise and stew any dish. It is also stylish enough to serve on the table for a family style meal.
Ingredients
- 300g linguine
- 1 tablespoon olive oil
- 2 small garlic cloves, peeled and minced
- 1 bunch broccolini
- 1 cup sliced mushrooms
- 1/2 cup frozen green peas
- 3 tablespoons lemon juice
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Method
- Cook linguine following package instructions. Drain. Set aside.
- Meanwhile, heat oil in a large frying pan or saute pan over medium-high heat. Add garlic. Sauté, stirring occasionally, for a minute.
- Add broccolini, mushrooms and green peas. Season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes or until the vegetables are tender.
- Add cooked pasta, lemon juice, parmesan, and parsley.
- Toss to combine. Heat through. Garnish with more parsley if you like.
