Lemon Linguine

Recipe By: Bon Appetit
Serving Size: 4

• 8 Ounces linguine
• 1 Tablespoon olive oil
• 2 Tablespoons parsley, chopped, fresh
• 1 Teaspoon lemon peel, grated
• 1/2 Teaspoon pepper
• 3/4 Cup chicken stock
• 2 Tablespoons lemon juice, fresh
• 2 Teaspoons cornstarch
• 2 Tablespoons Parmesan cheese

Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer to large bowl. Add oil, parsley, lemon peel and pepper and toss to coat.Meanwhile, combine chicken stock, lemon juice and cornstarch in heavy large skillet; whisk to dissolve constarch. Bring to boil, whisking constantly. Reduce heat and simmer until thick, about 2 minutes.Add pasta mixture to sauce in skillet and toss to heat through. Transfer to plates. Sprinkle with cheese and serve.