Lemon Linguine
%^)One of Kathleen and It's variations on lemon linguine ...
1 T Olive oil
2 Cloves fresh garlic, minced
1/2 C Skim milk (or sub evaporated skim milk for a slightly thicker sauce)
12 oz. Fresh linguine
1/2 C Fresh lemon juice (about 3 medium to large sized lemons)
Zest from 1 lemon
1/3 C Fresh Parmesan cheese, grated
1/4 C Fresh parsley, chopped
Freshly ground black pepper to taste
In a small saucepan, cook the olive oil and garlic over medium heat for one minute ... add the milk ... reduce the heat to low and heat gently, stirring occasionally ... cook the linguine in a large pot of boiling water for 8 to 10 minutes or until al dente ... drain well and transfer to a large bowl ... add the fresh lemon juice and toss well ... pour the garlic mixture over the pasta and toss again ... add the lemon zest, Parmesan, parsley, and pepper and toss one more time ... serve immediately ...
4 Servings
We enjoy this with grilled albacore or ahi and also with grilled chicken and pork chops cooked with just a little garlic salt and lemon pepper ... lately, the 2002 Canyon Road Sauvignon Blanc California has been a great accompaniment ...
Clink !
%^)
