It doesn’t get any easier than this pasta. Right now that’s what I’m craving – simple comfort food that’s ready in minutes. What can I say, the holidays wore me out. I don’t really buy into the January health craze. This is what I need right now.
Lemon, garlic and parmesan are like the holy trinity of comfort food. These three ingredients create a perfect harmony of flavors. You really want to use higher quality ingredients since the recipe is so basic. Freshly grated parmigiano reggiano is worlds better than pre-grated parmesan cheese sold in the green tube. You’ll never achieve the taste of freshly minced garlic if you try substituting garlic powder. And you always want to use fresh squeezed lemon juice. Always.
This dinner can be on the table in less than 20 minutes. What more can you ask for? Try serving it with a light white wine (I personally love sauvignon blanc).
- 16 ounces linguine
- ½ cup reserved pasta water (see instructions)
- 2 teaspoons extra virgin olive oil
- 1-2 cloves garlic, minced
- 2 tablespoons fresh squeezed lemon juice (approximately 1 lemon)
- ½ cup fresh grated parmesan cheese (plus more for garnish)
- fresh ground black pepper
- optional: chopped fresh parsley for garnish
- Prepare the linguine according to package instructions, using well salted water. Before draining, reserve ½ cup of the pasta water and set aside.
- While the pasta is cooking, heat the olive oil over medium low heat in a small pan. Add the minced garlic and cook for 1-2 minutes until fragrant. Remove from the heat.
- In a large bowl, toss together the pasta, olive oil and garlic, lemon juice, parmesan cheese and ¼ cup of the pasta water. Add the remaining pasta water if needed until the pasta is easy to stir.
- Divide into portions and top each serving with fresh ground pepper, extra parmesan cheese and, if using, chopped parsley.