Lemon Linguine

Name: Lemon Linguine
Ingredients: 1 tablespoon olive oil; 2 tablespoons parsley, snipped; 1 teaspoon grated lemon, rind of; 12 teaspoon pepper; 8 ounces linguine; 34 cup reduced-sodium chicken broth; 2 tablespoons fresh lemon juice; 2 teaspoons cornstarch; 14 cup freshly grated parmesan cheese

9 ingredients

10 steps

Ingredients

1 tablespoon olive oil
2 tablespoons parsley, snipped
1 teaspoon grated lemon, rind of
12 teaspoon pepper
8 ounces linguine
34 cup reduced-sodium chicken broth
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
14 cup freshly grated parmesan cheese

Directions

1

Cook linguine al dente in a large pot of boiling salted water.
2

Drain well.
3

Transfer to bowl.
4

Add oil, parsley, lemon peel, and pepper to coat.
5

Combine chicken stock, lemon juice and cornstarch in heavy large skillet, whisk to completely dissolve cornstarach.
6

Bring to a boil, whisking constantly.
7

Reduce heat, simmer 2 minutes.
8

Add pasta mixture to sauce in skillet over low heat.
9

Toss to coat until it is heated through.
10

Serve sprinkled with Parmesan cheese.