Lemon Butter Pasta

INGREDIENTS

• 12 oz linguine
• 6 tbsp unsalted butter
• 2 tbsp lemon zest
• 3 cloves garlic grated
• ½ – ¾ cup pasta cooking water
• ⅔ cup grated Parmesan cheese
• 1-2 tbsp fresh lemon juice
• 1 tsp kosher salt
• ¾ tsp freshly ground black pepper
• ¼ cup chopped fresh parsley

DIRECTIONS

1. Cook the pasta. In a large pot of salted water, cook the linguine according to the package instructions for al dente.
2. Meanwhile, prepare the sauce. In a large 12-inch skillet, melt the butter over medium heat. Once melted, add lemon zest and grated garlic. Sauté until the garlic is fragrant, 1-2 minutes.
3. Finish the dish. When the pasta is finished cooking, add it to the butter sauce with ½ cup of the pasta cooking water. Bring to a simmer over medium-low heat, and add the Parmesan cheese and 1 tbsp lemon juice. Stir together until the sauce slightly thickens and coats the pasta, 1-2 minutes. Add the salt, black pepper, and more pasta water as needed to create a creamy sauce. When ready to serve, add up to 1 tbsp of additional lemon juice, if desired, and the parsley. Garnish with Parmesan cheese.

• When grating the lemon zest, position the grater upside-down to gain more control and easily collect the zest before adding it to the skillet.
• Do not drain the noodles. Instead, transfer them to the sauce with tongs. Reserving the starchy pasta water is crucial to the dish. It helps to bind the whole dish together, allowing the cheese, butter, and lemon to cling to the noodles.