Hackensack University Medical Center - Where medicine meets innovation

One Pot Lemony Linguine

Recipe by Ellen Troyer and the Biosyntryx Staff
Today's spring-focused weeknight-easy Tasty Tuesday recipe is from one of my favorite foodie publications, EatingWell magazine. We decided to try it since it got the attention of our busy Tasty Tuesday team.

Instead of cooking pasta in a huge pot of water, they recommended using just 3 1/2 cups of water for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that's left is thickened with the starch that cooked off the pasta. With just a few veggie add-ins, lemon zest, lemon juice and freshly grated Parmeasan cheese, we created a beautiful and delicious dish with silky smooth sauce. View recipe

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