One Pot Garlic Lemon Pasta

This method of cooking pasta is a new technique I've seen but never gotten to try until now. It's much quicker because you don't have to wait for the water to come to a boil. You throw everything into one pan and let it cook together. I love this meal because not only is it quick, it uses ingredients that I keep on hand - pasta, lemon, garlic, parmesan cheese. I added some store bought rotisserie chicken and frozen shrimp which I thawed and sauteed in some oil, butter, and lemon. This would be a great dish to use up any leftover protein in a new way! 

Ingredients:

1 pound (16 oz. box) Linguine, uncooked
¼ cup butter, divided
1 tablespoon minced garlic or 4 cloves, finely chopped
Juice and zest from 1 lemon
Salt and Pepper
2 Tablespoons chopped fresh herbs like parsley or basil
1 cup freshly shredded Parmesan cheese
4 cups water

Directions:

1.       Heat 2 tablespoons of butter over medium heat and cook garlic for 30 seconds to a minute, just until fragrant (careful, as it burns quickly).

2.       Add water, linguine, remaining butter, lemon juice and zest and salt and pepper to the skillet. Bring to a boil over medium-high heat and reduce to medium. Continue to cook pasta until nearly all water is evaporated, stirring often to keep pasta from sticking, about 8-9 minutes. (If pasta needs more cooking time, add a little more hot water).

3.       Remove from heat and stir in about ¾ cup cup shredded Parmesan Cheese and fresh herbs.

4.       Divide into bowls and garnish with remaining Parmesan, freshly cracked black pepper and a quick squeeze of lemon juice (option).