One-Pan Lemon Parmesan Linguine

By Leite's Culinaria

Ingredients

3 tablespoons (1 1/2 oz) unsalted butter (divided)
6 cloves garlic (chopped)
6 cups water
Peel of 2 lemons (preferably organic, cut into 6 strips of 1/2-by-2-inch (13-by-50-mm))
1/4 teaspoon freshly ground pepper (plus more if needed)
1 teaspoon kosher salt (plus more if needed)
1 pound linguine
3/4 cup heavy cream
Juice of 2 to 3 lemons (depending on tartness desired (1/4 to 1/2 cup 60 to 120 ml))
Zest of 2 lemons (preferably organic (about 2 tablespoons), divided)
1 cup Parmesan cheese, finely grated
4 teaspoons fresh herbs (such as basil, chives, or parsley, chopped (optional))

Prep Time20mins
Cook Time25mins
Servings4

Instructions

In a large saucepan over medium heat, melt 2 tablespoons of butter. Add garlic and cook until fragrant, about 1 minute.

Add water, lemon strips, pepper, salt, and linguine. Increase heat to high and bring to a boil. As the cooking liquid is heating, if needed, push the softening noodles into the liquid until they are all fully submerged.

Once boiling, reduce heat to medium-high and cook pasta at a gentle boil for 7 minutes, stirring occasionally to prevent sticking.

Add cream and reduce heat to medium. Continue to cook, stirring frequently, until the sauce begins to thicken and the pasta is al dente, about 3 minutes.

Turn off heat. With a slotted spoon or tongs, remove lemon peel strips. Stir in remaining 1 tablespoon of butter and allow to melt.

Add lemon juice, 1 tablespoon of lemon zest, and Parmesan. Stir to combine. Let cool for 5 to 8 minutes to allow the sauce to thicken.

Divvy linguine among serving bowls and top with remaining lemon zest, herbs if desired, and salt and pepper to taste.