Always check the labels of the products you use.
Method
- 1
Mix. Cook linguine in big pot of boiling salted water till soft all the way through but still firm to bite, mixing now and then. Tip off the liquid, reserving 1 cup pasta cooking liquid. Heat extra-virgin olive oil in big skillet over a mid-sized flame while that is happening. Add garlic; sauté till golden, around 1 minute. Tip in grated lemon peel to skillet and heat 20 seconds. Take out skillet from heat. Add linguine to skillet using garlic and lemon peel. Return skillet to mid-sized heat; mix in parsley. Add pasta cooking liquid and lemon (1/2 cup) juice. Add salt and pepper till it tastes right. Toss till heated through, adding extra cooking liquid to moisten if dry.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 2.3 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.01 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 69 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 313 kcal |
| Protein | 7.5 g |
| Carbohydrate | 43.1 g |
| of which sugars | 1.6 g |
| of which free sugars | 0.1 g |
| Fat | 12.1 g |
| of which saturates | 1.7 g |
| Fibre | 1.9 g |
| Salt | 0.01 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
