Peruvian & World Recipes

Lemon Parsley Linguine

Lemon Parsley Linguine
Print

Lemon Parsley Linguine

Course: All Recipes, Main DishesCuisine: Italian
Servings

4

servings

Lemon Parsley Linguine combines al dente linguini with a bright, tangy lemon zest and juice, complemented by minced garlic and finely chopped flat-leaf parsley. Sautéed in a blend of olive oil and butter, then tossed with reserved pasta water, it creates a creamy, flavorful sauce. Add salt, pepper, and optional grated parmesan for a perfect finish.

Cook Mode

Keep the screen of your device on

Ingredients

  • 16 oz linguini

  • 3 tbsp olive oil

  • 5 tbsp butter

  • 4 cloves garlic, minced

  • 3 tbsp flat leaf parsley, finely chopped

  • juice of one lemon

  • zest of one lemon

  • salt and pepper to taste

  • 1/4 cup pasta water

  • 1/2 cup parmesan, grated (optional)

Directions

  • Cook pasta according to package instructions to al dente in heavy salted water. Reserve 1/2 cup of the pasta water.
  • In a pan over medium heat pour in the olive oil, butter, and garlic. Sauté until fragrant, about a minute.
  • Add 1/4 cup of the pasta water, some freshly ground black pepper, and lemon juice.
  • Add the cooked pasta to the lemon sauce and toss to coat.
  • Mix in the parsley and add in lemon zest.
  • Season with salt and pepper.
  • Note
  • You have extra pasta water to use if necessary. It will prevent the pasta to get all sticky.
  • Also using a good drizzle of olive oil and more freshly ground black pepper to plate will enhance this dish.

Notes

  • You have extra pasta water to use if necessary. It will prevent the pasta to get all sticky.
  • Also using a good drizzle of olive oil and more freshly ground black pepper to plate will enhance this dish.

Share This Recipe: