LEMON-PARSLEY LINGUINE

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Lemon-Parsley Linguine image

Provided by Maria Helm Sinskey

Categories     Garlic     Pasta     Sauté     Vegetarian     Kid-Friendly     Low Cal     High Fiber     Dinner     Healthy     Potluck     Parsley     Lemon Juice     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

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.

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