One-Pan Lemon Parmesan Linguine
This decadent one-pan lemon Parmesan linguine is quick to cook and quick to please. The recipe uses all parts of the lemon to really make the pasta shine. To add extra flavor, toss in chopped arugula and fresh basil at the end of cooking.
Ingredients
- 3 tablespoons (1 1/2 oz) unsalted butter, divided
- 6 cloves garlic, chopped
- 6 cups water
- Peel of 2 lemons, preferably organic, cut into 6 strips of 1/2-by-2-inch (13-by-50-mm)
- 1/4 teaspoon freshly ground pepper, plus more if needed
- 1 teaspoon kosher salt, plus more if needed
- 1 pound linguine
- 3/4 cup heavy cream
- Juice of 2 to 3 lemons, depending on tartness desired (1/4 to 1/2 cup | 60 to 120 ml)
- Zest of 2 lemons, preferably organic (about 2 tablespoons), divided
- 1 cup Parmesan cheese, finely grated
- 4 teaspoons fresh herbs, such as basil, chives, or parsley, chopped (optional)
Instructions
- In a large saucepan over medium heat, melt 2 tablespoons of butter. Add garlic and cook until fragrant, about 1 minute.
- Add water, lemon strips, pepper, salt, and linguine. Increase heat to high and bring to a boil. As the cooking liquid is heating, if needed, push the softening noodles into the liquid until they are all fully submerged.
- Once boiling, reduce heat to medium-high and cook pasta at a gentle boil for 7 minutes, stirring occasionally to prevent sticking.
- Add cream and reduce heat to medium. Continue to cook, stirring frequently, until the sauce begins to thicken and the pasta is al dente, about 3 minutes.
- Turn off heat. With a slotted spoon or tongs, remove lemon peel strips. Stir in remaining 1 tablespoon of butter and allow to melt.
- Add lemon juice, 1 tablespoon of lemon zest, and Parmesan. Stir to combine. Let cool for 5 to 8 minutes to allow the sauce to thicken.
- Divvy linguine among serving bowls and top with remaining lemon zest, herbs if desired, and salt and pepper to taste.
Nutrition
Serving: 1serving | Calories: 759kcal | Carbohydrates: 88g | Protein: 25g | Fat: 34g | Saturated Fat: 20g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1025mg | Fiber: 4g | Sugar: 3g