Description
This Garlic & Herb Linguine is a bright and flavorful Italian-inspired pasta dish that combines al dente linguine with a fragrant sauce made from garlic, fresh herbs, lemon zest, and a touch of Parmesan. Perfect as a main course or a side dish, it’s quick to prepare and ideal for a light, satisfying meal.
Ingredients
Scale
Pasta
- 12 ounces linguine pasta
Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced or minced
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Herbs & Cheese
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh basil or thyme
- ½ cup grated Parmesan cheese (optional)
Seasoning
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta thoroughly.
- Sauté the garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1–2 minutes until the garlic is fragrant and just golden without burning.
- Add lemon and pasta: Stir in the lemon zest and lemon juice, then add the drained linguine to the skillet. Toss well to combine, gradually adding reserved pasta water a little at a time until the sauce lightly coats the pasta.
- Incorporate herbs and cheese: Mix in the fresh parsley and basil or thyme, followed by the Parmesan cheese if using. Season with salt and freshly ground black pepper to taste, and toss again to evenly distribute.
- Serve: Immediately plate the linguine and garnish with extra herbs or Parmesan if desired. Enjoy warm.
Notes
- This dish is delicious on its own or can be enhanced by topping with grilled chicken, shrimp, or roasted vegetables for a more substantial meal.
- For a dairy-free version, omit the Parmesan or substitute with nutritional yeast for a cheesy flavor without the dairy.
