Cheesy Linguine

SERVES: 2

150g (5.3oz) of linguine
2 tbs olive oil
1 – 2 lemons (To remove the zest from the fruit, use a vegetable peeler)
1 tbs garlic and 1 onion chopped
2 tbs chopped parsley
1 tsp any other fresh herb on hand (thyme, rosemary, basil, fennel, dill)
A handful of grated parmesan cheese
Basil leaves (optional)

Recipe Summary

An easy to prepare dish designed for somebody who would like a ‘fast food’ (cooking time ~20mins). It is noticeable that this recipe uses a fair amount of cheese. Cheese, in fact is rather useful if one would like to have a meat free meal. This dairy product is packed with protein and calcium, not to mention Vitamin A, Vitamin B12, phosphorous and magnesium. Unlike in North America, we do not fortify our milk with Vitamin D.

The recipe itself has a heavy Mediterranean influence, much like our Conquest Diet. It is our first ever Recipe of the Month and our CEO is rather fond of it.

Method:

Bring water to boil, add in olive oil and then the linguine. Cook as directed by the packet. Add a handful of fresh herbs, a generous squeeze of lemon juice and zest. Lightly brown the garlic and onion on a frying pan.

Once the linguine is done, remove it from the boiling water. Drain well and transfer the cooked pasta directly into the frying pan with the garlic and onion. Add remaining fresh herbs. Mix well, after a few minutes add the grated parmesan cheese and a generous sprinkling of olive oil on top. Add a few basils leaves on top of the linguine as a finishing decoration.