Description
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!
Ingredients
Scale
- 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
- 1/4 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 3/4 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.
- Category: Main or side dish
- Method: Stovetop
- Cuisine: Italian inspired
- Diet: Vegetarian
