Ingredients:
1 tablespoon olive oil
2 tablespoons parsley, snipped
1 teaspoon grated lemons, rind of
1/2 teaspoon pepper
8 ounces linguine
3/4 cup reduced-sodium chicken broth
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
1/4 cup freshly grated parmesan cheese
Directions:
Cook linguine al dente in a large pot of boiling salted water.
Drain well.
Transfer to bowl.
Add oil, parsley, lemon peel, and pepper to coat.
Combine chicken stock, lemon juice and cornstarch in heavy large skillet, whisk to completely dissolve cornstarach.
Bring to a boil, whisking constantly.
Reduce heat, simmer 2 minutes.
Add pasta mixture to sauce in skillet over low heat.
Toss to coat until it is heated through.
Serve sprinkled with Parmesan cheese.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.