Recipe information
Yield
Makes 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
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
Per serving: 316.9 kcal calories
33.5% calories from fat
11.8 g fat
1.7 g saturated fat
0 mg cholesterol
43.6 g carbohydrates
2.6 g dietary fiber
0.9 g total sugars
41.0 g net carbohydrates
8.2 g protein
#### Nutritional analysis provided by Bon Appétit
