Recipe for lemon linguine. Learn how to make this simple pasta tossed with meyer lemon zest, olive oil and cheese.

This simple dish was inspired by Mario Batali’s Bavette Cacio & Pepe. The list of ingredients may make it sound like a boring side, but try a bite and you’ll want to turn it into a meal.

I go for a slightly healthier take on Batali’s dish replacing some butter for olive oil and adding some lemon zest for a little bit of sunshine.

This goes nicely with some Ratatouille.

Bright and Sunny Lemon LinguineRecipe for lemon linguine. Learn how to make this simple pasta tossed with meyer lemon zest, olive oil and cheese.

Summary

  • CourseEntree
  • CuisineItalian
  • Yield0
  • Cooking Time0 minutes
  • Preperation Time0 minutes
  • Total Time0 minutes

Ingredients

8 ounces
linguine
1 tablespoon
olive oil
1/4 teaspoon
kosher salt
1 teaspoon
black pepper freshly ground
1
lemon zest of
1/4 cup
parmesan cheese freshly grated
1/2 tablespoon
cultured unsalted butter (optional)

Steps

  1. Boil the linguine according to package directions and drain well.
  2. Toss with the rest of the ingredients and serve immediately