National Linguine Day and Lemony Parmesan Linguine

Are you a pasta fan? I know I am. Pasta and breads are my two biggest weakness. The beauty of Linguine is that it can be your Pasta Course, a side to something else or a meal itself.

A Little Linguine Trivia

• The name linguine means “little tongue’ in Italian
• It is often miss-spelled as “linguini”, so often that most spell check programs miss it.
• Linguine originated on the Italian coast in Liguria, which is why linguine is so often paired with seafood.
• The average American consumes about 19 pounds of pasta every year, while the typical Italian eats nearly 60 pounds. Hum, explains why I wish I were Italian.

This particular recipe is great either as a side dish or meatless pasta course.

Lemony Parmesan Linguine
8 oz Dry Linguine
3 tablespoons Butter,
1 Lemon, juiced and sliced
1-1/2 teaspoons dried Basil
1/2 teaspoon Garlic Powder
1/2 teaspoon Lemon-Pepper Seasoning
1/4 cup grated Parmesan Cheese
Parsley Flakes as needed

In a stock pot, cook linguine in boiling water for 8-10 minutes or until tender.

Meanwhile, in a saucepan over low heat, melt the butter. As the butter melts, slice the lemon in half. Squeeze half of the lemon for juice directly in the pan with the butter. Set the other half of the lemon aside. Add basil, garlic powder and lemon-pepper to the lemon-butter. Keep warm.

Drain linguine; place in a large bowl. Add butter mixture and toss to coat. Add Parmesan cheese and toss.

Garnish the pasta with some parsley flakes. Slice remaining lemon half and arrange on top. Serve while still hot.

This is awesome with chicken or fish or anything else that is complimented by a lemony flavor. One of my favorites is Seared Sea Scallops with Lemon Caper Sauce.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen