Lemon-Parsley Linguine
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
450 g
Linguine3 tbsps
Extra-Virgin Olive Oil2 medium
Garlic Cloves (pressed)2 tbsps
Italian Parsley (chopped fresh)2 tsps
Lemon Juice (fresh)Directions:
1
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
2
Drain, reserving 1 cup pasta cooking liquid
3
Meanwhile, heat extra-virgin olive oil in large skillet over medium heat
4
Add garlic; sauté until golden, about 1 minute
5
Add grated lemon peel to skillet and cook 20 seconds
6
Remove skillet from heat
7
Add linguine to skillet with garlic and lemon peel
8
Return skillet to medium heat; mix in parsley
9
Add 1/2 cup pasta cooking liquid and lemon juice
10
Season with salt and pepper
11
Toss until heated through, adding more cooking liquid to moisten if dry
12
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
13
Drain, reserving 1 cup pasta cooking liquid
14
Meanwhile, heat extra-virgin olive oil in large skillet over medium heat
15
Add garlic; sauté until golden, about 1 minute
16
Add grated lemon peel to skillet and cook 20 seconds
17
Remove skillet from heat
18
Add linguine to skillet with garlic and lemon peel
19
Return skillet to medium heat; mix in parsley
20
Add 1/2 cup pasta cooking liquid and lemon juice
21
Season with salt and pepper
22
Toss until heated through, adding more cooking liquid to moisten if dry