Linguine With Garlic and Lemon

Ingredients

• 1 pound dry linguine
• 2 teaspoons olive oil
• 12 large cloves garlic, peeled and minced
• 2 teaspoons grated lemon zest
• 4 teaspoons fresh lemon juice
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• ½ cup chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    462 calories; 4 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 89 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 15 grams protein; 736 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 to 12 minutes. Drain. Meanwhile, heat the olive oil in a small nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, for 45 seconds; do not let the garlic brown. Place the pasta in a large bowl and add the remaining ingredients. Toss to coat well. Divide among 4 plates and serve immediately.

15 minutes