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Lemon Linguine

COOK TIME
10 mins
PREP TIME
10 mins
SERVINGS
4-6
RATE THIS RECIPE
(195)
John and Tony Alberti, lemon linguini, lemonchello
John and Tony Alberti make delicious food on their YouTube series, \"TheAlbertiTwins.\" The duo drops by the fourth hour to show Kathie Lee Gifford and Hoda Kotb how to whip up a tasty lemon linguine, as well as a luscious limoncello cake.Nathan Congleton / TODAY
COOK TIME
10 mins
PREP TIME
10 mins
SERVINGS
4-6
RATE THIS RECIPE
(195)

Ingredients

  • 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
  • Chef notes

    When life gives you lemons, make lemon linguine! Super simple, light, fresh lemony pasta is perfect for summer.

    Technique tip: Combine ingredients well and toss together to infuse flavors

    Swap option: Add a splash of cream for a richer dish. You can also toss in vegetables and/or seafood.

    Preparation

    1.

    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.