Description
A simple and flavorful Garlic & Herb Linguine recipe featuring al dente linguine tossed with sautéed garlic, fresh herbs, lemon, and Parmesan cheese. Perfect as a main course or a side dish, this vegetarian Italian-inspired pasta comes together quickly on the stovetop for a delicious, comforting meal.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh basil or thyme
- 1/4 cup grated Parmesan cheese, plus more for serving
- Zest of 1 lemon (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta. Set the drained linguine aside.
- Sauté the garlic: In a large skillet over medium heat, warm the olive oil. Add the thinly sliced garlic and sauté for 1–2 minutes until fragrant and lightly golden, being careful not to burn it. If using, add red pepper flakes and stir for 30 seconds to release their flavor.
- Combine herbs and seasoning: Reduce heat to low. Stir in the butter, salt, black pepper, chopped parsley, and basil or thyme. Mix thoroughly to combine the flavors.
- Toss pasta with sauce: Add the drained linguine to the skillet and toss to coat evenly with the garlic-herb mixture. If the pasta appears dry, add a splash of the reserved pasta water gradually until the desired consistency is achieved.
- Finish with cheese and lemon: Stir in the grated Parmesan cheese along with the lemon zest and lemon juice if using. Toss everything together until the cheese has slightly melted and the pasta is evenly coated.
- Serve: Plate the linguine immediately, garnishing with extra Parmesan and fresh herbs if desired. Enjoy while warm.
Notes
- For a heartier meal, top with grilled chicken, shrimp, or sautéed mushrooms.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat leftovers with a splash of water or broth to restore moisture.
