This delicious, eggs-free, nuts-free and soy-free Italian/European pasta lunch is made with olive oil, black olives, cherry tomatoes, linguine pasta and parmesan cheese – a perfect combination of lemon zest.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 25 mins – easy
🍽 8 servings – 343 kcal per serving
| Serving
156g |
Fat
12g |
Sat. fat
2g |
Sodium
493mg |
| Carbs
46g |
Fibers
3g |
Sugars
3g |
Proteins
10g |
INGREDIENTS
- 1 tsp black pepper
- 1 tsp salt
- 1 lemon
- ⅓ cup olive oil
- 2 cloves garlic
- ½ cup black olives
- 1 pint cherry tomatoes
- 3 tbsp basil
- 1 lb linguine pasta
- ¼ cup parmesan cheese
TOOLS
- 1 zester
- 1 squeezer
- 1 grater
- 1 spoon
- 1 cup
- 1 mortar
- 1 knife
- 1 bowl
- 1 saucepan
- 1 colander
STEPS
Zest lemon to get lemon zester then cut the lemon in half and squeeze it to get lemon juice.
Peel the garlic.
Crush the peeled garlic using a mortar.
Slice black olives and cherry tomatoes (halves). Chop basil using knife.
Shred parmesan cheese using a grater.
Put olive oil, lemon zest, lemon juice, crushed garlic, sliced black olives, and halved cherry tomatoes in a bowl. Mix the ingredients together using a spoon to get an olive oil mixture.
Put 21 cups of water in a saucepan and heat it on the stove until the water boils.
Add linguine pasta to the boiling water and cook for 10 minutes. Then turn off the heat.
Drain the cooked linguine pasta in a colander.
Set aside 0.2 cups of the reserved cooking water.
Put the pasta in the olive oil mixture. Add chopped basil, grated parmesan cheese, 1 tsp of salt, and 1 tsp of black pepper to the mixture.
Mix using a spoon.
It’s ready to be served !
