Lemon Linguine

Bring a pot of water to a boil. Meanwhile, grate Parmesan into the bottom of a bowl big enough to toss the pasta in.

In a separate small bowl, grate in the lemon zest, squeeze the lemon juice and whisk in the olive oil (it probably won’t emulsify; that’s fine).

Cook linguine in salted water until al dente, then put cooked pasta in the bowl with the Parmesan and stir quickly. When cheese is mostly melted (this will happen fast), pour over the lemon juice mixture and toss thoroughly. Serve immediately.

This is delicious as a side dish with fish or chicken, or served as a main dish with roasted or steamed veggies, grilled chicken, shrimp, pine nuts—anything you can dream up! It’s a great dish to whip up as lunch for company, especially if you already have grilled chicken or veggies in the fridge.