Recipe information
Yield
4 Servings
Ingredients
1
/2 pound linguine
3
tablespoons extra-virgin olive oil
2
medium garlic cloves, pressed
1
teaspoon (packed) finely grated lemon peel
2
tablespoons chopped fresh Italian parsley
2
teaspoons fresh lemon juice
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 316.9 %Calories from Fat 33.5 Fat (g) 11.8 Saturated Fat (g) 1.7 Cholesterol (mg) 0 Carbohydrates (g) 43.6 Dietary Fiber (g) 2.6 Total Sugars (g) 0.9 Net Carbs (g) 41.0 Protein (g) 8.2