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Lemon & green bean pasta

A serving of lemon & green bean pasta

Lemon & green bean pasta

Name: Lemon & green bean pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 unwaxed lemons; 300g long wholemeal pasta such as spaghetti; 300g green beans trimmed; 25g unsalted butter; 4 garlic cloves finely chopped; 40g parmesan or vegetarian alternative, finely grated; small handful of basil finely chopped

Ailsa Burt

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4 out of 5.5 ratingsRate

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Bring on summer with this light pasta dish. It's bursting with zesty, zingy citrus and basil flavours – perfect for eating al fresco

Low calorie

Vegetarian

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This light, wholemeal pasta dish is bursting with zesty, zingy citrus and basil flavours – perfect for eating al fresco.

Ingredients

Nutrition

Units:

MetricUS

2 unwaxed lemons
300g long wholemeal pasta

such as spaghetti
300g green beans

trimmed
25g unsalted butter
4 garlic cloves

finely chopped
40g parmesan

or vegetarian alternative, finely grated
small handful of basil

finely chopped

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Nutrition: Per serving

kcal379

low
fat10g
saturates5g
carbs51g
sugars2g
fibre11g

high
protein16g
salt0.2g

Method

step 1

Peel the zest of 1 lemon into long strips using a vegetable peeler, then drop into a saucepan. Zest the remaining lemon. Juice both lemons, then set the juice aside and put the squeezed lemon halves into the pan with the peel. Add the pasta along with freshly boiled water from the kettle and some salt and cook following pack instructions, adding the green beans for the final 4 mins. Drain the pasta and green beans, reserving a mugful of the cooking water. Discard the lemon peel and juiced halves.
step 2

Meanwhile, melt the butter in a large frying pan over a low heat and cook the garlic and most of the fine lemon zest for 3-4 mins until fragrant. Tip in the drained pasta and beans, along with a splash each of the reserved cooking water and lemon juice, the parmesan and most of the basil. Mix over a low heat, adding another splash of the cooking water to bring the sauce together, if needed. Season with salt, pepper and the remaining lemon juice to taste. Sprinkle over the remaining lemon zest and basil to serve.

Recipe from Good Food magazine, July 2023

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A star rating of 4 out of 5.5 ratings

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