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Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor a luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!
Why we love this recipe
Here’s a pasta recipe that’s endlessly customizable—and don’t you want to dive right into that bowl? This linguine pasta is a burst of flavor: garlic, Parmesan cheese, fresh basil and chives, and a hint of cream make a luscious sauce that makes you melt into each bite.
Alex and I created this linguine recipe to work for a variety of occasions. It’s great for summer with the fresh herbs: you can add sliced cherry tomatoes for a vegetarian main dish, or add protein like pan seared chicken or sauteed shrimp. It’s also a great side dish for grilled salmon or veggie kabobs. This one’s a family favorite! (Because white sauce pasta? Yum.)
Featured reader comment
“This sauce is so creamy and deliciously bright! A surprising summer pasta dish. Fresh herbs and tomatoes add a beautiful pop of both color and flavor. Another quick and deliciously seasoned recipe!” -Renata
Ingredient notes for linguine pasta
Linguine is quick and simple, and this recipe comes together in under 30 minutes. Like any Italian recipe, it’s all about quality of the ingredients! Here are some tips on ingredients and substitutions:
- Linguine: Linguine is a long pasta shape similar to fettuccine, but thinner and elliptical shaped instead of flat. It works well with vegetables and creamy sauces, just like fettuccine. (We like it even better than fettuccine because it’s lighter!)
- Fresh garlic: Don’t make this pasta sauce without the fresh garlic: it’s a must for that aromatic flavor.
- Fresh herbs: Fresh herbs are another must here. We used basil and chives, but it’s also great with oregano, tarragon, thyme, and fresh dill.
- Lemon zest: Lemon zest also infuses a big amount of citrus flavor.
- Milk, cream, Parmesan, Pecorino, and Italian seasoning: This simple mixture makes the base of the sauce. Pecorino cheese is an aged cheese similar to Parmesan, but the bold, salty flavor enhances the sauce even more. We think it’s essential if you can find it!
Ways to make it a main dish
This linguine pasta is simple as is, and works as a side dish to grilled chicken, grilled fish, grilled shrimp, and more. Or, you can do the following to make a main dish pasta:
- Sliced raw cherry tomatoes make more of a finished vegetarian main dish (just serve with protein-packed sides like white beans).
- Shrimp like sauteed shrimp, or try our Shrimp Linguine recipe!
- Chicken like chopped pan seared chicken or Parmesan crusted chicken.
- Salmon like pan seared salmon or baked salmon.
- Tofu like baked tofu.
Shrimp linguine is a great way to serve this pasta as a main dish
Other pasta shapes
If you love this recipe and don’t have linguine on hand, you can use other long pasta shapes like spaghetti or bucatini. Short pasta shapes work as well with the sauce flavoring, like orecchiette, penne, cavatappi, or gemelli.
Storing leftovers
This linguine recipe tastes best freshly made: the sauce tastes the best and creamiest right out of the pan. We don’t recommend making this recipe ahead, though you can portion out the sauce ingredients and mince the garlic in advance, storing refrigerated until cooking.
Leftovers last refrigerated for up to 3 days. If you can, save some of the pasta water and add it when reheating to make the sauce creamy again.
More pasta recipes
Love pasta recipes? Here are some favorites:
- Everyone loves these stuffed shells, lasagna roll ups, or vegetarian lasagna
- Try this creamy spinach pasta or gemelli pasta
- Go for Italian favorites like Pasta alla Norma, arrabiata sauce, or pasta pomodoro
Dietary notes
This linguine pasta recipe is vegetarian. For gluten-free, use gluten-free linguine.
Frequently asked questions
You can experiment with basil, parsley, chives, oregano, thyme, or a combination of your favorite herbs.
It’s best to enjoy this pasta dish freshly made for the most vibrant flavors. For make ahead prep, you can portion out the sauce ingredients and mince the garlic in advance, storing refrigerated until cooking.
It’s not recommended to freeze the cooked pasta: this dish is best freshly made.
Linguine with Garlic & Herbs
Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor the luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main or side dish
- Method: Stovetop
- Cuisine: Italian inspired
- Diet: Vegetarian
Ingredients
- 8 ounces linguine
- 2 tablespoons salted butter
- 4 garlic cloves, finely minced
- Zest from 1 lemon (about 1 teaspoon)
- 1 cup 2% milk
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons grated Pecorino (optional but recommended)
- ½ tablespoon all-purpose flour
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt
- Fresh ground pepper, to taste
- ¼ cup chopped herbs (basil and chives, or parsley)
- Optional add-ins: sliced cherry tomatoes, pan seared chicken, sauteed shrimp
Instructions
- Start a large pot of generously salted water to a boil. Add the linguine pasta and boil until al dente (check a few minutes before the package instructions indicate and taste to assess doneness). Before draining, reserve about ½ cup pasta water. Then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
- In a very large skillet, heat the butter over medium heat. Add the minced garlic and lemon zest and stir briefly. Add the milk, heavy cream, Parmesan cheese, Pecorino cheese, Italian seasoning, and ¾ teaspoon kosher salt and cook for about 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon water. Pour it into the pan with the sauce, then stir at a simmer for 1 to 2 minutes until it thickens.
- Taste and add one more pinch of salt. Pour the sauce into the pot with the pasta and stir in the chopped fresh herbs (and any add-ins, if using). Enjoy immediately; the pasta tastes best freshly made. Leftovers last refrigerated for up to 3 days. If you can, save some of the pasta water and add it when reheating to make the sauce creamy again.
The linguini was A HIT! I love a lemony pasta so this one was an easy sell for me.
This came together so quickly. The sauce was done by the time the pasta finished cooking so everything was hot and ready to go at the same time – I always appreciate this, however small of a victory it is! We had it with air fryer chicken and it made for a really nice, filling meal.
This sauce is so creamy and deliciously bright! A surprising summer pasta dish. Fresh herbs and tomatoes add a beautiful pop of both color and flavor. Another quick and deliciously seasoned recipe. Next time we’ll add shrimp!