A delightful pasta dish with a refreshing lemon and herb flavor, perfect for a quick and satisfying meal.
Cook the linguine in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
Ensure the garlic doesn't brown too much to avoid a bitter taste.
Add the grated lemon peel and chopped parsley to the skillet, stirring to combine.
Adding the lemon peel at this stage releases its essential oils for a more aromatic dish.
Toss the drained pasta into the skillet and mix well to coat with the herb mixture.
If the mixture seems dry, add a splash of reserved pasta water to loosen it.
Drizzle with lemon juice and season with salt and pepper to taste.
Taste as you season to ensure the balance of flavors is just right.
Serve the pasta topped with grated Parmesan cheese and enjoy.
Serve immediately for the best flavor and texture.
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