Lemon Linguini

Inspiration:
A wonderful dish at this Roman restaurant has had me looking for a lemon spaghetti recipe for almost a year. I finally found one from Food Network chef Giada De Laurentiis

Ingredients:

• 9 oz. refrigerated whole-wheat linguini
• 1/2 cup olive oil
• 1/2 cup grated Parmesan
• 1/3 cup fresh lemon juice (about 2 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Instructions:

1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4-5 minutes (for refrigerated pasta; otherwise check directions on package).
   
   
2. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

3. Drain the pasta, reserving 1 cup of the cooking liquid.
   

4. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper.
   

5. Garnish with lemon zest and chopped basil.

Notes: This is a great "fresh"-tasting meal for the middle of winter.

Tim's Rating: 8/10
Liz's Rating: 8.5/10