The fresh lemon juice and zest brings this linguine alive. Sprinkle in some fresh basil, garlic and EVOO and you will just say, “Yum”!
Great alongside baked fish or chicken, or you can throw in some shrimp or crab meat.
I like to buy imported Italian pasta due to the strict processes used in the production, There is also a bit of research showing that if you cool your pasta after cooking and then reheat, you can reduce absorbable carbohydrates. You may want to research this yourself.
Above all, this is easy and quick to prepare, providing lots of flavor.
Tangy Lemon Linguine
A perfect accompaniment to fish, chicken, or even beef
Ingredients
- 1 package Linguine prepared al dente (from Italy preferred)
- 2 tsp dried garlic
- 1 lemon zested
- 1/4 cup fresh basil chopped
- 1/4 cup EVOO
- 2 tbsp fresh lemon juice
- 1 tsp fresh pepper
- 1 tsp salt kosher
- 1/2 cup parmesan shredded
Instructions
- Prepare pasta according to package directions. Pour into serving bowl.
- Add garlic, zest, chopped basil, EVOO and mix.
- Add fresh lemon juice, pepper and salt. Top with shredded parmesan and stir once again. Serve as a side with salmon or chicken.
Notes
There is some research showing that cooling pasta after cooking and then reheating again can reduce carbohydrate absorption. You might want to do your own research on this one.