Linguine With Garlic and Lemon
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound dry linguine
- 2teaspoons olive oil
- 12large cloves garlic, peeled and minced
- 2teaspoons grated lemon zest
- 4teaspoons fresh lemon juice
- 2teaspoons kosher salt
- Freshly ground pepper to taste
- ½cup chopped Italian parsley
Nutritional analysis per serving (4 servings)
468 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 91 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 16 grams protein; 336 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 to 12 minutes. Drain. Meanwhile, heat the olive oil in a small nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, for 45 seconds; do not let the garlic brown. Place the pasta in a large bowl and add the remaining ingredients. Toss to coat well. Divide among 4 plates and serve immediately.
Private Notes
Comments
I have been a fan of Molly’s forever. This is a favorite! Search for her biscuit recipe that goes so well with this dish and many others. It was published in the NYTimes years ago.
@Annewhy would you make pasta and biscuits? Sounds like carb overload to me
Can't believe I'm the first person to leave a note in almost 30 years! This recipe was really excellent. We really wanted lemon and garlic, and this hit the bill. Since this isn't the 90s, I was more liberal with the olive oil. I didn't have parsley, so used basil. Feeling self-indulgent, finished with grated parm and black pepper. So good and simple.
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