Lemon Linguine
Brighten up your dinner table with this creamy and zesty Lemon Linguine, a pasta dish that's as elegant as it is easy to make. Perfectly cooked linguine is tossed in a velvety sauce made with freshly squeezed lemon juice, fragrant lemon zest, and a touch of heavy cream for luxurious richness. The dish is elevated with garlic-infused olive oil, melted butter, and a generous sprinkle of grated Parmesan cheese, creating the perfect balance of tangy and savory flavors. Fresh basil adds a hint of herbaceous freshness, while a splash of reserved pasta water ensures the sauce clings beautifully to every strand of pasta. Ready in just 30 minutes, this vibrant Lemon Linguine is ideal for weeknight dinners, al fresco gatherings, or anytime you crave a simple yet sophisticated meal. Garnish with extra Parmesan and basil for a stunning presentation! Keywords: Lemon Linguine recipe, creamy lemon pasta, easy pasta dishes, weeknight dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams linguine
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice, freshly squeezed
- 50 grams parmesan cheese, grated
- 120 milliliters heavy cream
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 120 milliliters reserved pasta water
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 120 milliliters of pasta water, then drain the pasta and set it aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Stir in the lemon zest and cook for 30 seconds to release its fragrance.
Reduce the heat to low and add the freshly squeezed lemon juice, heavy cream, and reserved pasta water. Stir until the sauce is smooth and slightly thickened, about 2-3 minutes.
Toss the cooked linguine into the skillet, ensuring that it is evenly coated in the sauce.
Add the grated parmesan cheese, salt, and black pepper. Toss again until the cheese melts into the sauce and the pasta is creamy.
Remove the skillet from the heat and stir in the chopped basil.
Serve immediately, garnished with additional parmesan cheese and basil leaves if desired.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 3.4 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
