Lemon linguine

Lemon linguine

As we all poke our heads out into the world from our coronavirus quarantine, one lesson we have learned in the kitchen is to use what we have on-hand. We can keep that up by having a handful of go-to recipes that are simple, using pantry and refrigerator staples.

One of my favorites that fits that bill for summertime is a lemon linguine. If you have a box of pasta, olive oil and lemon juice, you can create this plain but wonderful dinner. The nice thing about it is you can add handfuls of herbs from your garden. My favorites are basil and parsley, but chives, dill and tarragon also are good.

A summery lemon linguine is great with additions of grilled shrimp or chicken, roasted green beans or asparagus or fresh, chopped garden tomatoes.

Here is the basic recipe, ready for you to make it your own.

Lemon linguine Serves 6

  • 1 pound linguine
  • ½ cup olive oil
  • Zest from 1 lemon
  • Juice from 2 lemons
  • ½ cup freshly chopped basil
  • ¼ cup chopped fresh parsley
  • Salt and fresh ground black pepper
  • 1 cup freshly grated Parmesan cheese

Cook linguine in boiling, salted water until done. Drain, and set aside. Drizzle with a little olive oil to keep pasta from sticking.

In a large serving bowl, combine olive oil, lemon zest, lemon juice, basil and parsley. Add pasta, tossing to coat. Sprinkle with salt, pepper and Parmesan.

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