Lemon and spinach linguine

Mon, 24th Aug 2015

This is a great summer pasta dish. It’s really quick to make and full of the scent of Sicilian lemon groves. It tastes of summer even if there isn’t much sunshine; it’s also hearty enough to fill you up after a day at the beach and really easy to prepare.

Helen James


  • 8ozs linguine (or enough for 4 servings)
  • ½ bag of baby spinach
  • 1 small sweet onion (halved and sliced thin)
  • Salt and freshly ground pepper to taste
  • 1 tbsp olive oil
  • Splash white wine
  • 1 lemon (juice and zest)
  • Handful of chopped pistachios
  • Parmesan to serve

  1. 1. Bring a large pot of water to the boil, salt well and add the linguine. Cook according to cooking instructions.
  2. 2. Sauté the onions in the olive oil with a pinch of salt until soft and golden.
  3. 3. Add the wine and allow simmering until wine reduces by half.
  4. 4. Add half the lemon juice and zest and spinach. Stir well to combine.
  5. 5. Once the pasta is done cooking, drain and toss into the pan with the spinach and onions.
  6. 6. Squeeze in the remaining lemon juice and zest and add salt and pepper to taste. Toss to combine.
  7. 7. Divide out among 4 pasta bowls and top with chopped pistachios and freshly grated Parmesan. Enjoy!

Helen James

Let me know if you make this and how you get on #consideredbyhj

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Products used: Pasta Bowl3540135 Lemon Juicer3513132