LEMON LINGUINE

8 oz (250 g) linguine, cooked and drained
1 tbsp (15 mL) olive oil
2 tbsp (25 mL) chopped fresh parsley
1 tsp (5 mL) grated lemon peel
1/2 tsp (2 mL) freshly ground pepper
3/4 cup (175 mL) chicken stock
2 tbsp (25 mL) fresh lemon juice
2 tsp (10 mL) cornstarch
1/4 tsp (1 mL) salt
Dash nutmeg
2 tbsp (25 mL) grated Parmesan cheese

Combine cooked linguine with oil, parsley, lemon peel and pepper. Meanwhile, combine next 5 ingredients (stock through nutmeg) in a saucepan. Bring to a boil, stirring constantly. Reduce heat; simmer until thickened, about 2 minutes. Toss linguine with sauce and Parmesan. Serve immediately. Serves 4 as a side dish.

Cook's Note: To measure linguine easily, keep the following in mind: one 4 oz (125 g) bundle of uncooked linguine has about the same diameter as a 25 cent coin.
 
Last updated on July 13, 2018