Lemon Pasta - Pasta al Limone
Lemon Pasta - Pasta al Limone is a buttery linguine recipe tossed with garlic, lemon zest, lemon juice, Parmigiano-Reggiano, and reserved pasta water for a silky lemon sauce.
Equipment
- Large pot
- Large 12-inch sauté pan or skillet
Ingredients
- Salt and freshly ground black pepper
- 1 pound dried linguine
- 1/2 pound unsalted butter 2 sticks
- 2 cloves garlic peeled and minced
- 2 large lemons zest and juice
- 1/4-1/2 cup Parmigiano-Reggiano plus more for serving (optional)
- 2 cups reserved pasta cooking water divided
- 1 lemon for garnish
- Chopped fresh Parley or fresh basil for serving
Instructions
- Add 2 tablespoons salt to a large pot of boiling water. Add the linguine and cook until just al dente.
- Meanwhile, heat a large 12-inch sauté pan or skillet over medium heat. Add the butter and let it melt. Add the garlic and cook for 30-60 seconds.
- Stir in the lemon zest and fresh lemon juice. Add 2 teaspoons salt and 1 teaspoon pepper.
- When the pasta is cooked, lift it from the water with tongs, letting most but not all of the cooking water drain back into the pot. Add the pasta to the sauce with the Parmesan cheese.
- Cook for 1 minute, tossing constantly and adding reserved pasta water a little at a time until the pasta is coated in a shiny, silky lemon sauce.
- Transfer to a serving platter or individual plates.
- Garnish with more lemon zest, grated Parmesan, black pepper, a squeeze of lemon juice, and chopped fresh parsley.
Notes
Garlic may sometimes turn slightly green or blue when it reacts with acidic ingredients such as lemon juice. The color change is safe to eat.