Thursday, September 8, 2011

Lemon Linguine

This recipe came from a cookbook that was put together by all the women in Relief Society when Marc and I were in the UCLA ward.  I have loved it since the day we tried it and it's included in our regular rotation.  Even Emma eats it (well ok, let's be honest, with only a little prodding).  Sorry folks, no picture this time.

Lemon Linguine

1 lb. chicken
1 pkg. linguine
1 bunch asparagus
1/2 c. olive oil
1/2 c. green onions
1/4 c. fresh parsley
Lots of Parmesan cheese
Zest from 1 lemon
Juice from 2 lemons


Season chicken with salt and pepper, cook.  (I usually fry or roast, depending on how quickly I'm trying to get dinner on the table).  Cook linguine.  Cut asparagus into 1" pieces, season with salt and pepper, and roast. 

In a large bowl, combine the olive oil through lemon juice.  Add chicken, pasta, and asparagus.  Season with salt and pepper to taste.  Toss.  Top with lots of parmesan cheese.

Just a hint: use fresh ingredients.  Bottled lemon juice and dried parsley will make it sub-par!


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