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Plum tomato, fennel and lemon linguine with Parmesan

by Liz Earle Wellbeing |
Published on

Serves

2

Ingredients

  • • 1 tbsp butter

  • • 1 large fennel bulb, sliced lengthways

  • • 1 large leek, finely sliced lengthways

  • • 3 cloves garlic, crushed and chopped

  • • 250g baby plum tomatoes, halved

  • • 1 lemon, juice and zest

  • • 100ml dry white wine

  • • 80g Parmesan, grated

  • • Small handful of fresh thyme leaves

  • • Salt and pepper

  • • 180g linguine pasta

  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 lizearlewellbeing.com and leading news outlets.

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