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1.
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Bring 6 quarts of water to a rolling boil in a large stock pot.
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Toss a tablespoon (or more) of kosher salt into the water.
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Add linguine into the water, and cook according to package instructions for al dente.
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(Usually this will be about 6-8 minutes.)
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2.
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When the pasta is done, take 2 cups of the pasta water out and set it aside.
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Then drain the pasta, and set it aside.
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3.
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While pasta is cooking, prep the vegetables and garlic and grate the cheese.
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4.
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Heat the olive oil in a large skillet over medium high heat.
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Add the broccoli, carrots and peppers and saute until they are crisp-tender, about 5-7 minutes.
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Add the garlic and saute for another 2 minutes.
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Season to taste with kosher salt and freshly cracked pepper.
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(I usually start with 1 teaspoon of salt and 1/4 teaspoon of pepper.)
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5.
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Pour the reserved pasta water into the skillet and stir.
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Bring to a boil, and then reduce heat to low and simmer for 2 minutes.
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6.
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Stir the lemon juice into the veggies and sauce.
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Taste sauce and adjust the seasonings.
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Rememberthe pasta was cooked in salted water, so dont over-salt the sauce.
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7.
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With the skillet still over low heat, add the hot, cooked pasta.
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Stir to coat and distribute the vegetables into the pasta.
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Simmer for another minute so that everything is heated through and pasta absorbs a little of the sauce.
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8.
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Turn off the heat, and then sprinkle 1 1/2 cups of the cheese over the pasta.
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Turn and stir to distribute and melt the cheese.
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9.
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If you are feeling extra fancy-pants, then rub the interior of the serving bowls with a peeled garlic clove.
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10.
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Serve pasta in bowls with more cheese sprinkled over top.
