While this is the perfect end-of-summer meal (hello, minimal cooking in the heat), this lemon linguine is a staple in our house all year long. Wednesdays are typically our pasta night in our house and while we like to switch it up weekly, this lemon linguine is an economical, easy dish that’s typically on repeat at least once a month. The dishes I love most are typically the simplest and this is the perfect example.
There is something so comforting about this dish, but what’s great is just how light it is. The no-cook sauce is made with equal parts fresh lemon juice and EVOO, a splash of starchy pasta water (liquid gold) and a heaping of finely grated parmigiano reggiano. Garnish with some fresh herbs of your choice (basil or flat leaf parsley work well) and dinner is basically on the table in the time it takes to boil the pasta.
Check out my IG Reel for a video tutorial or just follow my instructions below. Feel free to switch up the pasta shape with this too! We usually do a long pasta like spaghetti but I’ve also done springy shapes like cavatappi and fusilli. I like to serve a big salad on the side and if you like arugula, it’s a perfect pairing.
Recipe
Ingredients
- 1 pound of linguine pasta (bronze-cut preferred)
- 2 lemons
- 1/2 cup good quality EVOO
- Up to 1 cup starchy pasta water, depending on desired consistency
- About 1 cup finely grated parmigiano reggiano
- 2 tbsp finely chopped flat-leaf Italian parsley
- Kosher salt and pepper to taste
Steps
- Boil a big pot of water for the pasta. When the water comes to a rolling boil, salt generously with kosher salt and cook pasta to al dente, according to package directions.
- While pasta is cooking, combine the zest of one lemon and the juice of both lemons in a small bowl. Whisk in EVOO and season generously with salt and fresh ground pepper.
- Reserve about 1 cup of starchy pasta water before draining pasta.
- In large bowl, toss linguine with lemon/olive oil mixture and parmigiano reggiano. As you mix together with tongs, drizzle in pasta water as needed to create desired sauce consistency.
- Garnish with parsley and a bit more grated parm and serve.
For some other great summer recipes, check out my Summery Arugula Salad with Grilled Peaches, Creamy Avocado Pesto or Summer Gazpacho.
