Mother and Baby

Plum tomato, fennel and lemon linguine with Parmesan

Plum tomato, fennel and lemon linguine by Liz Earle Wellness
  • Serves: 2


  1. Heat the butter in a large frying pan over a medium heat and add in the fennel, followed by the leek. Cook for around 5 minutes until the fennel and leek have softened and are starting to turn golden. Add in the garlic, tomatoes, and lemon juice and zest, then stir carefully.
  2. Meanwhile, cook the linguine in a pan of boiling salted water, according to packet instructions (approx. ten minutes). Drain the pasta when ready and add a little olive oil to loosen.
  3. Cook for a further few minutes before adding the white wine. Lower the heat and simmer.
  4. Add the linguine into the pan with the sauce and stir in the Parmesan, setting some aside to sprinkle on top. Serve in big bowls and finish with salt and pepper, a few thyme leaves and the remaining Parmesan. 

This full recipe feature can be found in the summer edition of Liz Earle Wellbeing  - wellness wisdom you can trust. Now available online from and leading news outlets.

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