RECIPE: Lemon Linguine


Lemon linguine is a go-to pasta dish in our household. I was lucky enough to be taught how to make this dish many years back and i've loved it ever since. Those who have had the pleasure of enjoying lemon linguine will tell you just how amazing it is. The ingredients are simple but the flavours are so unique. It's the perfect blend of tangy, crunchy and fresh.


Serves: 4



500g wholemeal spaghetti or linguine

2 bunches asparagus

200g rindless prosciutto (approx. 12 slices)

4 truss tomatoes

Shaved parmesan cheese

Salt and pepper



150g (~3 cups) baby spinach

½ cup lemon juice, freshly squeezed

½ cup extra virgin olive oil



Heat a large non-stick pan on medium heat. Cook prosciutto for 2-3 minutes on each side, or until crisp. Set aside on a chopping board. Once slightly cooled, roughly chop prosciutto into small pieces. Set aside in a bowl.

Rinse asparagus in cool fresh water. Cut and dispose of the asparagus ends. Cut the remaining asparagus spears into 2-3 pieces. Using the same pan as above, cook the asparagus on medium heat, tossing continuously. Cook for 5 minutes, or until lightly charred. Set aside in a bowl.

Rinse truss tomatoes in cool fresh water. Dice tomatoes into small pieces (approximately 1cm x 1cm). Set aside in a bowl.

Bring a large saucepan of water to the boil. Once boiled, add spaghetti and cook as per instructions on packaging. Drain and set aside.

In a small saucepan, add lemon juice and olive oil. Add a pinch of salt and pepper (optional). Heat on low for 2-3 minutes, until warmed. Add the baby spinach and stir through until lightly wilted. Remove from heat and set aside.


Assembling your bowl:

Portion the spaghetti into four bowls.

Top with prosciutto, tomato and asparagus.

Pour the lemon sauce over spaghetti, using a fork to scoop spinach on top.

Sprinkle with shaved parmesan cheese.