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Creamy linguine with lemon and olives

G: 10st10lb
Green 1 syn EE 1 syn

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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