Lemon and Dill Linguine

Ingredients

Linguine

8 ounces

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Fresh dill

1/4 cup, chopped

Lemon juice

1/4 cup, freshly squeezed

Lemon zest

1 tablespoon

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/2 cup, grated (for serving)

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn it.
3. Stir in the lemon zest and lemon juice, allowing the mixture to simmer for 1-2 minutes to infuse the flavors.
4. Add the chopped dill to the skillet, stirring to combine with the lemon-garlic mixture.
5. Add the drained linguine to the skillet, tossing to coat the pasta in the lemon and dill sauce. If the mixture seems dry, gradually add some reserved pasta water until the desired consistency is reached.
6. Season with salt and black pepper to taste.
7. Serve the linguine warm, topped with a generous sprinkle of grated Parmesan cheese.