GARLIC-HERB LINGUINE RECIPE | ALLRECIPES
Simple side dish to pair with any meat, poultry, or fish. Add your favorite steamed, grilled, or sauteed veggies!
Provided by Andrea Fahlor
Categories World Cuisine European Italian
Total Time 21 minutes
Prep Time 10 minutes
Cook Time 11 minutes
Yield 2 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
- Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.
Nutrition Facts : Calories 409.2 calories, CarbohydrateContent 41.9 g, CholesterolContent 61 mg, FatContent 24.4 g, FiberContent 2 g, ProteinContent 7.9 g, SaturatedFatContent 14.9 g, SodiumContent 626.4 mg, SugarContent 1.9 g
LINGUINE WITH FRESH TOMATOES RECIPE: HOW TO MAKE IT
This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. —Susan Jones, Downers Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.
Nutrition Facts : Calories 233 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 567mg sodium, CarbohydrateContent 32g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 8g protein.
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Calories 467 calories per serving
- Cook the linguine in a pan of boiling salted water according to the packet instructions, then drain and return to the pan.
- Meanwhile, finely grate the zest from 1 lemon into a bowl, then squeeze in the juice from all three.
- Drizzle in 6 tablespoons of oil, and finely grate in the Parmesan, then beat together – it’ll go thick and creamy.
- Season to taste with sea salt and black pepper, and extra lemon juice, if needed. Pick and finely chop the basil leaves.
- Add the lemony sauce to the linguine and shake the pan to coat each strand of pasta (the Parmesan will melt when mixed with the pasta).
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