Mouthwatering lemon linguine will be a hit in your household, I’m sure. Meyer lemons makes this dish zesty without being sour, despite not having cream. It’s quick and easy for those busy nights where you’re short on time. If you want the play-by-play for this recipe, you can see it here.
- 16 oz Linguine
- 3 tbsp Olive Oil
- 6-7 cloves Garlic (minced)
- 3/4 tsp Red Pepper Flakes
- 3/4 c Meyer Lemon Juice (approx. 2 large lemons)
- Salt & Pepper
- Grated Parmesan Cheese
- Parsley (fresh or dried)
- Cook linguine according to the package. When the linguine is done, remove the pasta with a spaghetti spoon, keeping the remaining water boiling.
- Cut your asparagus into pieces 2-3" long. You can use as much as you'd like.
- Blanch the asparagus in the pasta water for 30 seconds or until the asparagus is tender and bright green. Drain, reserving 1 cup of of the pasta water.
- Heat olive oil over medium heat in a large skillet. Add minced garlic and red pepper flakes, and saute for 30 seconds and then remove from heat.
- Add the pasta and asparagus to the skillet and toss everything together.
- Pour in freshly squeezed Meyer lemon juice and some pasta cooking water until it's moist enough for the noodles to move freely. Season with salt and pepper. Top with Parmesan cheese and parsley ans serve.
- Tastes amazing hot or cold!
Don’t forget to yum this recipe! Yum
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