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
Directions
- 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.
- 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.
- 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.
