Buttery Lemon Garlic Linguine Pasta Recipe Is Simple Italian (30 Minutes, 4 Ingredients) Pasta Vegetarian Gluten-free Low Sugar Dinner Lunch Italian High Protein

This delicious buttery lemon garlic linguine recipe is ready for the table in just 30 minutes. This pasta recipe is incredibly adaptable, and can be embellished with a simple protein (shrimp or chicken) or a vegetable like asparagus or broccoli. This is a quick and easy weeknight or weekend pasta dinner everyone will want seconds of!

We loved the very simple preparation and buttery flavor. Don’t forget to save the pasta water to make the creamy sauce extra flavorful. Add a simple vegetable and some crusty bread on the side and you have a delicious Italian dinner in no time.

Here is your short shopping list for this simple linguine pasta recipe: linguine pasta, unsalted butter, fresh garlic and a large lemon (check out the health benefits of lemon). Optional ingredients for serving are grated Parmesan cheese, crushed red pepper flakes and fresh parsley.

Serve this refreshing lemony vegetarian pasta for dinner with your favorite side dishes. For a gluten-free dinner, use gluten-free pasta.

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1 pound linguine
• 8 tablespoons unsalted butter (if using salted butter just omit added salt and taste before adding any additional)
• 4 garlic cloves, peeled
• 1 large lemon, washed

Optional Ingredients

• grated Parmesan
• lemon zest
• lemon slices
• crushed red pepper flakes
• fresh parsley 

Here's how to make it: 

1. Place a large stock pot on the stove with water and salt. Turn heat to high and bring water to a boil. Cook the linguine according to package directions for al dente. Save 2 cups of the pasta water, then drain the noodles. Set aside.
2. Wipe out the pot with a towel and place it back onto the stove over low heat. Add the butter. While the butter melts grate the garlic cloves into the butter and stir for 1 to 2 minutes.
3. Zest the lemon into the butter mixture and add a pinch of freshly ground pepper.
4. Add 1 cup of the reserve pasta water into the pot along with the cooked noodles. Turn heat up to medium-high and use tongs to toss the pasta well. Add small amounts of more water and continue to toss until the pasta is coated in a thick sauce. This will take only about 1 to 2 minutes. (I eventually used about 1 1/2 cups of water for my sauce.)
5. Turn the heat off and add all the juice from the lemon and toss again. Taste to see if more salt and pepper is needed.
6. Serve with the optional topping of Parmesan, crushed red pepper and/or parsley and enjoy! Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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