Lemony linguine with spring vegetables from EatingWell Magazine, Mar/Apr 2018 (page 28)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • vermope on January 30, 2021

    Used preserved lemon, added vegetable stock cube, parsil, basilicum and mint.

  • dinnermints on May 25, 2018

    This recipe needs some tweaking, but is very quick and worth finding adjustments for. I used frozen edamame instead of peas, frozen spinach instead of fresh, and canned artichokes instead of frozen. I used 1/4 cup previously frozen heavy whipping cream instead of half and half, but I think goat cheese would've been a lot better; maybe mixed with some of the pasta liquid and then mixed back in. I'm pretty sure I used more parmesan cheese, and added 1/2 preserved lemon (flesh included), finely diced. I also added some chopped chives and mint (basil would also be nice).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.