8 servings
1-pound linguine
¼ cup good olive oil
4 garlic cloves, pressed
2 teaspoons (packed) finely grated lemon pee
¼ cup chopped fresh Italian parsley
2 tablespoons fresh lemon juice
Cook linguine in a large pot of salted water until al dente. Drain, reserving 2 cups of pasta cooking liquid.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic; sauté until golden, about one minute. Add grated lemon peel to skillet and cook 20 seconds then remove pan from heat.
Add the linguine to the skillet with garlic and lemon peel. Return to medium heat and stir in parsley. Add the lemon juice and 1 cup of cooking liquid; season with salt and pepper. Toss until heated through adding more cooking liquid as necessary to moisten if dry.
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