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- Lemon Linguine
-
- 1 Tbs. olive oil
- 2 cloves fresh garlic, minced
- 1/2 Cup skim milk( or subistute evaporated skim milkfor a slightly thicker sauce)
- 12 oz. fresh linguine
- 1/2 Cup fresh lemon juice ( about 3 med. to lg. sized lemons)
- 1 lemon zest
- 1/3 Cup freash Parmesan cheese, grated
- 1/4 Cup fresh parsley, chopped
- freshly ground black pepper to taste
- Directions
- In a small saucepan, cook the olive and garlic over medium heat for 1 minute. Add the milk. reduce the heat to low and heat gently, stirring occasionally. Cook the linguine in a large pot of boiling water for 8 to 10 minutes or until dente. Drain well and transfer to a large bowl. Add the fresh lemon juice and toss well. Pour the garlic mixture over the pasta and toss again. Add the lemon zest, Parmesan, parsley, and pepper and toss one more time. Serve immediately. Makes 4 servings.
- Provided by:
- Southwest Family Citrus and Spenar Family
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