Flavoursome, light and fresh. The lemon flavour makes this a great dish on its own or an accompaniment for a salad, meat or vegetarian dish.

4 tablespoons extra virgin Olive oil
2 cloves finely chopped garlic
2 eggs
1/4 preserved lemon, chopped very finely, almost to a pulp
400 gram whole-meal pasta or gluten free pasta
50 gram parmesan cheese

4 tablespoons garlic infused extra virgin Olive oil
2 eggs
1/4 preserved lemon, chopped very finely, almost to a pulp
400 pasta or gluten free pasta
50 gram parmesan cheese

Boil the pasta according to packet instructions until al dente

In a bowl, whisk eggs to combine the yolk and white

Using a large pan, warm the olive oil over a low heat, then add and simmer the garlic (high fibre only) gently until it becomes clear

Add the drained pasta to the pan. Pour in the combined egg mix and stir through to coat the pasta (approx. 2 minutes until the egg is cooked)

Blend the preserved lemon through the pasta, add salt and pepper to taste

Top with parmesan cheese to serve

vegetarian gluten free

Per Serving

Tangy Lemon Pasta (276 )