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Linguine with Lemon Garlic Sauce
Classic Italian linguine al limone, but make it even speedier and more weeknight-friendly—say hello to our ready-in-30-minutes linguine recipe!
Ingredients
- 10 ounces linguine pasta
- ¼ cup finely chopped flat-leaf parsley leaves
- 1 teaspoon lemon zest
- 2 teaspoons red pepper flakes
- 1 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons salted butter
- 4 garlic cloves, thinly sliced
- 2 tablespoons fresh lemon juice, (from 2 lemons)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of water to a boil over high heat and salt it. Add the linguine and cook until al dente, according to the package instructions. Reserve ½ cup of the pasta cooking water. Drain.
- Meanwhile, in a large heat proof bowl, combine the parsley, lemon zest, red pepper flakes, and salt.
- In a small saucepan over medium heat, combine the olive oil, butter and garlic. Once the butter is bubbling, pour it over the parsley mixture. Stir to combine.
- Add the cooked linguine to the bowl along with the lemon juice and the reserved pasta water. Use tongs to toss the pasta until combined and fully coated.
- Serve topped with Parmesan cheese.
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