Lemon Pasta
A quick and easy Italian lemon pasta recipe. A creamy sauce is made with garlic, lemon juice, heavy cream, lemon zest, and fresh parsley, then tossed with linguine for a bright and flavorful dish.
A quick and easy Italian lemon pasta recipe. A creamy sauce is made with garlic, lemon juice, heavy cream, lemon zest, and fresh parsley, then tossed with linguine for a bright and flavorful dish.
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In a large pan, heat the extra virgin olive oil over medium heat and add the garlic cloves.
Add the lemon juice and let it simmer for a couple of minutes, stirring occasionally.
Pour in the heavy cream, followed by the lemon zest and chopped fresh parsley. Stir to combine and let simmer on low heat for another couple of minutes.
Season with a pinch of salt. Remove and discard the garlic cloves.
Meanwhile, cook the linguine in a pot of boiling salted water until al dente.
Drain the linguine, reserving some of the cooking water. Add the cooked pasta directly to the pan with the sauce.
Add a couple of tablespoons of the reserved pasta water to the pan and toss everything together over the heat until the sauce is creamy and coats the pasta.
Serve immediately, garnished with a drizzle of extra virgin olive oil and more chopped parsley.
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