LEMON PARSLEY LINGUINE PASTA

• Prep Time: 10 minutes   
• Cook Time: 20 minutes
• Total Time: 30 minutes

Pasta with lemon and garlic adds a bold, lively taste with a little effort. This is the kind of pasta you can open on busy weekend evenings if you want a satisfying dinner at the table in 20 minutes. Think of it as a lighter and clearer version of the classic Italian Pasta al Limone pasta recipe. You can prepare this delicious pasta as you like and it is the best light dinner for dark nights. Here I exchange a thick cream for a mixture of olive oil and butter to add richness without drowning out the distinctive lemon flavor. You can also add a touch of ground red pepper along with traditional black pepper for extra flair and spice.

INGREDIENTS 

• 8 oz. linguine

• 1 fresh lemon

• 2 cloves garlic, minced

• 1/2 cup chopped fresh parsley

• 1/8 Teaspoon freshly cracked black pepper

• 1 Tablespoon olive oil

• 2 Tablespoons butter

• 2 Tablespoon grated Parmesan

• 1/4 Teaspoon salt

DIRECTIONS

1. Heat a large pot of water to a boil for the pasta.
2. As soon as boiling, add the pasta and boil till tender about 7-8 mins.
3. Drain the pasta in a pot.
4. While the pasta is cooking, zest the lemon at about 1 tablespoon.
5. Chop the parsley and integrate it with the parmesan, lemon zest, and pepper in a bowl. Set the bowl aside.
6. Whilst the pasta is draining, add the olive oil and minced garlic to the pot used to cook the pasta.
7. Sauté the garlic inside the oil over medium warmth for 1-2 mins, or simply until it will become fragrant.
8. Put off the pot from the heat and add the cooked pasta and butter to the pot with the garlic. Toss the pasta till the heated pan melted the butter and the pasta is coated in garlic and butter. Add the parsley parmesan to the pot and toss to coat again.
9. Squeeze approximately 1 tablespoon of the lemon juice over the pasta and season with salt to taste. Toss to mix, then taste, and adjust the salt, pepper, or parmesan to your liking.
10. Serve warm and enjoy.