Tuesday, October 30, 2012

LEMON LINGUINI: Cook your 1 pound of linguini "al dente" in salted water reserving about 1 cup of pasta water. After you drain the pasta add the pasta back into the pot and grate zest of 1 lemon, juice of 1 lemon, drizzle a EVOO over the top (about 1/4 cup), 1 cup of grated parmesan cheese, and 1/2 to 1 cup of hot pasta water or you can switch it out with 1/2 & 1/2, handful of chopped flat leaf parsley, salt and pepper. Toss well and serve with a garden salad. Enjoy! Buon Appetito!

No comments:

Post a Comment