Lemon Linguine

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From the Today show --this is a quick easy light summer recipe--you could added chicken or shrimp for more protein if you like. I used TJ's wide paparadelle and it was great!


  • 1 pound linguine
  • 2/3 cup extra-virgin olive oil
  • 2/3 cup grated Parmigiano Reggiano, plus more for garnish
  • 1/2 cup freshly squeezed lemon juice (from about 3 lemons)
  • 1 tablespoon lemon zest
  • 1/3 cup chopped fresh basil leaves, plus more for garnish
  • Salt and freshly ground black pepper
 Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
2. Meanwhile, whisk the olive oil, Parmigiano Reggiano, lemon juice, lemon zest and basil in a large sauté pan until well combined.
3. Drain the pasta and add to the pan with the lemon sauce. Season with salt and pepper and toss together well. Add extra basil and extra Parmigiano Reggiano on top and serve.

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