Creamy linguine with lemon and olives

Discussion in 'Slimming World Recipes' started by charlottegrace1, 2 July 2009 Social URL.

  1. charlottegrace1

    charlottegrace1 Gold Member

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    I found this only really served 3 people (and they weren't over generous portions) and was very lemoney so you may want to only use 1/2 lemon. If you left the lemon out alltogether and cooked some lemon chicken to go with it, it would make a great side dish and be brilliant with BBQ chicken or fish. It's a lovey dish for a hot summer night and very very quick to make. The recipe in the SW magazine only use 1 pot of fromage frais but we found it was far to dry, 2 pots were perfect.

    Serves 4 (3 really and there not over generous)

    12 oz of dried linguine or spaghetti
    2 garlic cloves crushed
    4 spring onions finely sliced
    28 green olives roughly chopped
    Zest of 1 lemon
    Fry light
    7oz frozen peas
    2 7oz pots of fat free natural fromage frais
    Salt and pepper
    Fresh basil leaves


    Cook pasta according to instructions, drain and set aside.
    Spray a pan with fry light and cook the garlic, spring onions, and peas for 3-4 mins.
    Stir in the pasta and olives and toss to mix well. Turn heat to high and cook for 2-3 mins until piping hot.
    Mix the lemon zest and basil into the fromage frais, season with salt and pepper and stir through the pasta mixing well. Serve.
     
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  3. Winny

    Winny Full Member

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    This sounds yummy, thanks.
    You could even add some left over cooked chicken if you are on EE.
     
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