Sometimes, its the simplest recipes that are the best. The theme of this week's recipe swap was pasta. I received this recipe from Colleen at Does Not Cook Well With Others who adapted it from Bon Appetit magazine. When I read the recipe, it was almost as if it was written just for us. This was exactly the kind of simple, quick, and delicious meal that we love. The dish is so versatile that it would taste just as delicious paired with chicken, sausage (which is what we did), fish, or shrimp as it would if it stood alone. So if you like simple pasta dishes with few ingredients that result in big flavors, then give this one a try.
1/2 pound Linguine Pasta
3 tablespoons Olive Oil
2 Garlic Cloves, minced
1 teaspoon (packed) Grated Lemon Peel
2 tablespoons Parsley, minced
Juice of 1 Lemon
Cook the linguine to al dente according to package directions. Drain, reserving 1 cup of cooking liquid. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until golden, about 1 minute. Add lemon peel and sauté for another 20 seconds, then remove the pan from the heat. Add the linguine (and protein if you are using any) to the skillet and return the pan to the heat. Mix in the parsley. Add 1/2 cup of the pasta cooking liquid and the lemon juice. Season with salt and pepper, to taste. Toss until heated through, adding additional cooking liquid if the pasta looks dry.