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Lemon pasta

Aragula salad


Total: 20 min


10 min


10 min


2 servings
  • 120 g Tagliatelle
  • 120 g aragula lettuce
  • 1 Onions
  • 1 Lemon
  • 2 tablespoon Crème fraîche half fat
  • 2 tablespoon Parmesan cheese
  • 6 strand Chives
  • 45 mL Olive oil
  • 15 mL balsamic vinegar
  • 2 pinch Salt
  • 2 pinch Pepper


  • Zest the lemon and juice a lemon half.
  • In a saucepan, heat the crème fraîche with the lemon juice.
  • Cook the pasta al dente in a large volume of salted water as indicated on the package.
  • In the meantime, wash and dry the aragula. Make the vinaigrette with 3 tablespoons of olive oil, 1 tablespoon of vinegar, salt and pepper.
  • Drain the pasta and put it back in the saucepan with the lemon zest, pepper, and a little olive oil. Stir for 2 minutes.
  • Add the cream and sprinkle with parmesan and finely chopped chives.
  • Serve the lemon pasta with the juice of the other lemon squeezed on plates along with green salad.

Recipe tips

  • Favour whole grain products as they contain more fibres.