LEMON-PARSLEY LINGUINE

LEMON-PARSLEY LINGUINE image

Yield 4 Servings

Number Of Ingredients 6

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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.