Linguine with lemon and prosciutto
Linguine with lemon and prosciutto is an elegant Italian pasta featuring salty prosciutto, bright lemon zest, baby spinach, capers and creamy mozzarella. The Thermomix TM7 cooks the pasta and sauce base with precise temperature control, ensuring the butter and lemon emulsify evenly. A quick yet refined main course ready for busy weeknights or relaxed weekend dining.
About this recipe
Linguine with lemon and prosciutto Thermomix TM7 is a fresh take on Italian pasta that brings a bright citrus sauce, salty cured ham and creamy mozzarella together in a single mixing bowl. Searching for quick weeknight dinner recipes with your all-in-one kitchen machine ends here: the TM7 weighs the linguine directly into the bowl, chops the garlic finely and grates the lemon zest without dirtying a cutting board. The gentle heating function melts the unsalted butter and emulsifies it with lemon juice so the sauce coats each strand evenly, while the baby spinach wilts in residual heat and the prosciutto crisps up separately. Fresh mozzarella torn over the hot pasta creates soft milky pockets, and the pickled capers add a briny punch that lifts the whole plate. Ideal for spring dinners, impromptu guests or a lighter weekend lunch, this recipe shows how the Thermomix TM7 turns a handful of Mediterranean ingredients into a balanced main course with minimal washing up.
Preparation tips
- Reserve a ladle of the linguine cooking water before draining: the starchy liquid helps the lemon-butter sauce cling to the pasta and loosens it if the mozzarella makes everything too thick.
- Tear the prosciutto into rough ribbons rather than cutting it, then briefly crisp it in a hot pan. The ruffled edges give the finished plate a lovely contrast of textures against the soft mozzarella.
- Swap the mozzarella for burrata for a more indulgent version, or leave the capers out for children who find them too sharp. A little extra lemon zest at the end refreshes all the flavours.
Recipe variations
- Vegetarian version: replace the prosciutto with thin strips of roasted red pepper or crispy sun-dried tomatoes. Keep the capers and lemon for that same salty-sour balance, and finish with toasted pine nuts for a savoury bite.
- Seasonal festive variant: in winter use blood orange instead of lemon and swap the spinach for finely sliced cavolo nero. Add a pinch of chilli flakes to warm the sauce for a Christmas or New Year dinner.
Thermomix TM7 Benefits
- Built-in scale - The TM7 weighs the linguine directly into the mixing bowl to the gram, saving a separate kitchen scale. [Weighing]. [Built-in Scale]
- Fine chopping - The Thermomix chops the garlic cloves evenly in seconds, releasing their aroma into the butter without hand cutting. [Chopping]. [Multi-Function]
- Grating function - The TM7 grates the lemon zest finely so the citrus oils infuse the sauce with bright, fresh flavour. [Grating]. [Multi-Function]
- Gentle heating - The Thermomix melts the unsalted butter at controlled temperature, emulsifying it smoothly with lemon juice and capers. [Heating]. [Precision Control]
- Effortless mixing - The TM7 tosses the hot linguine with spinach and mozzarella until every strand is evenly coated in sauce. [Mixing]. [Multi-Function]
Ingredients
- fresh baby spinach leaves
- boiling water
- linguine pasta
- salt
- garlic cloves
- unsalted butter
- pickled capers
- lemon
- fresh mozzarella
- prosciutto