Lemon-Garlic Linguine
Updated June 11, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- Salt
- 1pound linguine
- 8tablespoons unsalted butter
- 3garlic cloves, peeled
- 1large lemon
- Black pepper
- Grated Parmesan, lemon zest, crushed red pepper, parsley or a combination, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
637 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 88 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 15 grams protein; 397 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 2 cups pasta water, then drain the noodles.
- Step 2
Dry the pot, then return to low heat and add the butter. While the butter melts, grate the garlic over the butter. Stir until the garlic is fragrant, 1 to 2 minutes. Finely grate the zest of the lemon into the pot, and add a few grinds of black pepper. When the pepper is sizzling, add 1 cup pasta water and the cooked pasta. Increase heat to medium-high and toss vigorously. As the liquid in the pot evaporates, add another few tablespoons of pasta water. Repeat, tossing vigorously and adding pasta water, until the pasta is glossed in a thick sauce, 1 to 2 minutes.
- Step 3
Remove from heat, squeeze in the juice of the whole lemon, and toss to combine. Season to taste with salt and pepper. Optionally, top with Parmesan, lemon zest, crushed red pepper and/or parsley as you like.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Shortonbrains
I cut this recipe in half because it was only me eating and it was still too much...leftovers! (just kidding, I ate it all!) Added a few handfuls of arugula at the end when the pot was off the heat and I was squeezing in the lemon juice so it wouldn't completely wilt. The peppery/crunchiness of the arugula really made it for me. I recommend a gin and tonic while cooking and probably another one at the table with this dish!
Melissa
Although I've cooked dozens and dozens of NYT recipes with great success, this is my first time commenting. This pasta was epic. This is restaurant quality flavor yet so easy and so delicious. I halved the recipe and added a half pound of shrimp that I had tossed with garlic and onion powder and cooked under the broiler for 5 minutes. This whole dish came together in 15 minutes. I am just tickled. Thank you Ali Slagle!
Andrea
We added some frozen spinach while the pasta was boiling and a chopped rotisserie chicken breast and it was Amazing and took about the same amount of time as boxed mac n cheese. Winner winner chicken pasta dinner!!
Bea Seeking
Pressing the garlic is easier and wastes less.
Nanorama
A whole stick of butter makes everything taste great, but my cardiologist would have something to say. Has anybody tried using olive oil?
MMC
I made this last night for dinner, halving the linguine. I made a full sauce recipe, using half butter and half EVOO. I added sauteed mushrooms and fresh basil and thyme from my garden, then garnished it with grated parm and fresh parsley. I served it with roasted broccolini. I love lemon and thought the dish was lovely!
Lucy
Added some shrimps and two tablespoons of capers for extra protein and taste.
Sarah
I added baby spinach, flaked cooked salmon to make it a complete meal. Also red pepper flakes. No Parmesan. Very tasty.
Susie Moloney
I want a recipe for the lemon basil arugula salad! That sounds AMAZING!
ReReinDC
Microplane! My favorite kitchen tool.
Brad P.
Made as written with the addition of parmesan and few leaves of fresh tarragon . Delicious! Pan seared scallops or shrimp would be a great addition next time, and there will be a next time.
Steve Bennett
My family - especially my wife - raved about this meal. Simple, summery and fresh! I added 1-inch pieces of chicken as a protein. This will be going into heavy rotation.
Suzanne Lovell
am always looking for ways to veganize a good recipe so can share with our daughter. Would you elaborate on the changes you make? When did you add the nutritional yeast? Did you sub vegan butter in equal amounts as regular? Thanks
Maria S.
Tasty. I added baby spinach once pasta was added back to pot. Would be better with sautéed shrimp added.
Sue
Just add more lemon to taste next time. Such a great pasta dish for the hit summer nights.
JoanC
So easy, so quick and so delicious! I added frozen peas towards the end of the pasta's cooking time for some added color. I love that the recipe is easily reducible - it's generally just me here, so a single 3 or 4 ounce serving is easy to prepare (2 T butter, one large garlic clove, eyeball the lemon zest and juice). Topped with parm, red pepper flakes and chopped parsley. Absolutely wonderful.
Qwill
I also cut the recipe in half, and found that the lemon & garlic flavors didn't come through as strongly as I'd hoped. Next time I'll cook half as much pasta and the full recipe for the sauce. Easy, though.
Gary
Loved this! I was out of Parmesan, but I didn’t miss it. I plated it with chopped fresh scallions and handful of chopped baby spinach. Yummy!
Stephen
My first exposure to lemon pasta was in Bergamo IT more than 25 years ago…it was transformative and since then I have searched far and wide to replicate the taste at home. In over a dozen different recipes, none ever hit the target, but this one FINALLY did it! Spectacular, made exactly as per recipe here….My search is over; I have found my grail!
nancy F
I doubled the garlic, added a bit more Parmesan and it was inhaled by all. So easy to pair with some roasted vegetables and crusty bread for a quick delicious dinner.
Diane
Melt 3 TBS butter into 3 TBS heated olive oil, then sauté garlic briefly, etc. Divine.
J
Outta' sight!
Elise R
I made this as written, except I used one of my Meyer lemons instead of a store bought Eureka. A total disappointment. The recipe sounds sinful, simple, and wonderful- it is a total meh.
LANW
This was delicious on day one, but it really shone for lunch on day two. For quick prep, I dropped in a couple of ice cubes, to keep it from getting dry, and popped it in the microwave for a minute or two. For its lunchtime appearance, I dusted this with more fresh ground pepper rather than the red pepper flakes we used at dinner, and went heavy on the fresh parm. In this way it became more of a lemony cacio pepe; bright, lemony and a perfect summertime pasta.
janisani
Oh boy this is delicious! yes, the sauce was thick and glossy. I made it extra lemony.
sharon
I just made this, followed the recipe to a tee. I’m a good cook. This was the most boring thing I’ve ever had. I had to add so much cheese and so much salt to make it edible. I do not understand the kudos.
Nancy
Good, easy, quick. Easily lends itself to interpretation. I tossed it with fresh arugula which was a nice addition. Would be good with added clams. Will try that next time.
Amy
I'm not sure what I did wrong, but this was so bland and the sauce didn't thicken the way it looked in the photo. I used at least 5-6 cloves of garlic (they were admittedly on the small side) and followed the recipe otherwise and was so underwhelmed. I felt like it needed shallots or onions to add more flavor. Adding grated Parmesan made it passable, but it was still a disappointing meal.
Kitty
I made this for a meal during the "no-fiber 3 days prior to colonoscopy prep diet" & added a can of tuna at the end of cooking. It was delicious, good enough to make when not needing to eat no-fiber.
Suzanne
Excellent, no tweaks needed!
Private notes are only visible to you.
Advertisement
