Best Lemon Parsley Linguine Recipes

Linguine with Toasted Almonds, Parsley, and Lemon image

Provided by Martha Stewart

Number Of Ingredients 9

8 ounces whole-wheat linguine
Kosher salt
1 cup raw almonds, toasted and chopped
1 cup parsley leaves, chopped
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons almond oil or extra-virgin olive oil
Freshly ground black pepper
1/4 cup pecorino Romano (1/2 ounce), grated, for serving

Steps:

Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water. Toss pasta with remaining ingredients. Adjust consistency with reserved pasta water as desired. Season with salt and pepper. Serve with cheese.

Nutrition Facts : Calories 492 g

Lemon-Parsley Linguine image

Provided by Maria Helm Sinskey

Yield Makes 4 servings

Number Of Ingredients 6

1/2 pound linguine
3 tablespoons extra-virgin olive oil
2 medium garlic cloves, pressed
1 teaspoon (packed) finely grated lemon peel
2 tablespoons chopped fresh Italian parsley
2 teaspoons fresh lemon juice

Steps:

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, heat extra-virgin olive oil in large skillet over medium heat. Add garlic; sauté until golden, about 1 minute. Add grated lemon peel to skillet and cook 20 seconds. Remove skillet from heat.
Add linguine to skillet with garlic and lemon peel. Return skillet to medium heat; mix in parsley. Add 1/2 cup pasta cooking liquid and lemon juice. Season with salt and pepper. Toss until heated through, adding more cooking liquid to moisten if dry.

LEMON-PARSLEY LINGUINE image

Categories Pasta Lemon

Yield 4 Servings

Number Of Ingredients 6

½ pound linguine
3 Tbsp. extra-virgin olive oil
2 medium garlic cloves, pressed
1 tsp. (packed) finely grated lemon peel
2 Tbsp. chopped fresh Italian parsley
2 tsp. fresh lemon juice

Steps:

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Meanwhile, heat extra-virgin olive oil in large skillet over medium heat. Add garlic; sauté until golden, about 1 minute. Add grated lemon peel to skillet and cook 20 seconds. Remove skillet from heat. Add linguine to skillet with garlic and lemon peel. Return skillet to medium heat; mix in parsley. Add ½ cup pasta cooking liquid and lemon juice. Season with salt and pepper. Toss until heated through, adding more cooking liquid to moisten if dry.