Lemon Parsley Linguine


  • 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)
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  1. Cook pasta according to package instructions to al dente in heavy salted water. Reserve 1/2 cup of the pasta water.
  2. In a pan over medium heat pour in the olive oil, butter, and garlic. Sauté until fragrant, about a minute.
  3. Add ¼ cup of the pasta water, some freshly ground black pepper, and lemon juice.
  4. Add the cooked pasta to the lemon sauce and toss to coat.
  5. Mix in the parsley and add in lemon zest.
  6. Season with salt and pepper.


*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.