Table of Contents

Ingredients

  • 12 oz (340 g) whole wheat linguine or linguine
  • 3 cups (750 mL) chopped green beans
  • 1/4 cup (50 mL) slivered almonds
  • 2 tbsp (25 mL) extra-virgin olive oil
  • 1/2 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) chopped fresh thyme
  • 1 tsp (5 mL) grated lemon rind
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/3 cup (75 mL) grated Parmesan cheese
  • 1/4 cup (50 mL) lemon juice

The Fun Part

  1. In a large pot of boiling water, cook pasta for 6 minutes. Add green beans; cook until pasta is tender but firm, about 4 minutes. 
  2. Drain and return to pot, reserving 1/2 cup (125 mL) cooking liquid.
  3. In large skillet, toast almonds over medium heat until golden, about 3 minutes; remove and set aside.
  4. Add oil to skillet; heat over medium heat. Add onion, garlic, thyme, lemon rind, salt and pepper; cook until onion is softened, about 2 minutes. 
  5. Add to drained pasta along with Parmesan cheese, lemon juice and reserved cooking liquid; toss to coat. Serve sprinkled with almonds.

Notes

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