Lemon Linguini

Michelle Antonacci


This recipe comes from the Tractor Supply "out here" mag. It was very good, had an excellent flavor, the original recipe states to use linguini, but I chose to use the fusuli (springs) this time. Also you can substitue the shrimp for grilled chicken strips, asparagus spears steamed about 3-4 min, chopped tomatoes or slivered fresh basil. Delish!

Oh, I also used the juice and zest from two lemons, I figured I why waste the zest. And I doubled the recipe for my family, there is enough to feed 4 with leftovers for the next day!

We sat down to dinner and when the bowl was 1/2 empty I said " OMG I have to take a pic so I can post this on the recipe site!" Well, at least you got to see some of it! LOL

★★★★★ 1 vote


1 lb
1/2 c
olive oil
lemons, zest from one and juice from 2
1/2 c
chopped green onion
1/4 c
fresh chopped parsley
salt and fresh ground pepper
parmesan cheese


1Cook linguini in boiling salted water until done, drain.
2combine next 5 ingredients in a large bowl
3add pasta and toss well, sprinkle with salt and pepper and toss in the parmesan to taste.
4toss in one of your additional ingredients, shrimp, chicken asparagus, tomato or basil.

About Lemon Linguini

Course/Dish: Pasta, Pasta Sides
Other Tag: Quick & Easy