LEMON-PARSLEY LINGUINE
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
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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