Lemon-Parsley Linguine

1. 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.

2. 2

   Meanwhile, heat extra-virgin olive oil in large skillet over medium heat. Add garlic; saute until golden, about 1 minute. Add grated lemon peel to skillet and cook 20 seconds. Remove skillet from heat.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.