Zesty Lemon-Garlic Linguine
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"Dinner, Zesty Lemon-Garlic Linguine"
Serves 4 | Prep Time 15 PT15M | Cook Time 10 PT25M | DinnerWhy I Love This Recipe
Good to use for if you have extra lemons about to go bad and don't know what to do with them
Ingredients You'll Need
12 ounces linguine
3 tablespoons olive oil, divided
4 garlic cloves, minced
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice
1/4 cup grated Parmesan cheese, plus extra for serving
Salt and pepper to taste
Chopped parsley for garnishing
Directions
Cook the linguine in salted boiling water until al dente, following package instructions.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute. Avoid browning the garlic.
Stir in the lemon juice and zest, cooking for an additional 1 minute to meld flavors.
Drain the pasta, reserving 1/2 cup of pasta water.
Add the drained pasta to the skillet and toss with the lemon-garlic mixture.
Gradually incorporate reserved pasta water if needed to loosen the sauce.
Sprinkle in the grated Parmesan cheese and toss until evenly coated.
Season with salt and pepper to taste.
Finish with a drizzle of olive oil and chopped parsley for garnish.
Serve immediately with additional Parmesan on the side.
Pairs Well With
homemade iced lemon tea
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