Lemon Garlic Linguine

I came up with this recipe the other night. It’s light, healthy, fast, and scrumptious.

I would have loved to have shown you some pictures of the process, but it was whipped together so fast, there simply was not time to snap a single photo! So here is the finished product.

The recipe makes 8 small servings {plenty for lunch or if you’re eating this as a side} or 4 gargantuan portions {for the Starvin Marvin in all of us}. The small portions are only 200 calories. The gargantuan portions… more than 200. I chose to add mushrooms, bell pepper, and a tiny bit of rotisserie chicken breast to our lemon garlic linguine, but honestly it would be splendid with just one vegetable or with nothing but the pasta and sauce.

It also must be noted that this dish tastes good cold, should you need to raid the fridge at midnight which I CLEARLY never need to do. {Lies.}

Have a great Tuesday, friends! Hope you enjoy this recipe.

by Kristin Murdock

1 pound whole wheat linguine
3-4 tablespoons extra virgin olive oil
3 cloves garlic, minced and smashed with your knife
crushed red pepper {a little if you don’t like spice, a lot if you do}
zest of 2 lemons
4 tablespoons fresh squeezed lemon juice {approx. 2 lemons}
1/3 cup feta, crumbled
freshly grated salt and pepper

Optional: sliced green bell pepper, sliced portobello mushrooms, cooked chicken breast, etc.

Bring a large pot of heavily salted water to a boil. Add the pasta and cook to al-dente {10 minutes for the whole wheat pasta I used}.  Reserve 2 cups of the cooking water then drain the pasta.

Heat the olive oil in a large saute pan.  Add the garlic, lemon zest, and crushed red pepper to the oil. Cook for approximately 2 minutes, being careful to not let the garlic burn.  After about 2 minutes, add the lemon juice, salt, and pepper. If you are using vegetables, add those to the pan and cook for 2 minutes.

Add 1/2 a cup of the starchy pasta water to the sauce, and let the sauce reduce for about 1 minute. Take the pan off the heat, add the pasta and the feta and toss to combine.  Add more starchy water if the sauce seems to thin, but don’t forget that the sauce will thicken as it cools. Add in cooked chicken, if using.

Eat up. You will not regret it.