Lemon-Garlic Linguine
Updated February 2, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt
1 pound linguine
8 tablespoons unsalted butter
3 garlic cloves, peeled
1 large lemon
Black pepper
Grated Parmesan, lemon zest, crushed red pepper, parsley or a combination, for garnish (optional)
Nutritional analysis per serving (4 servings)
88 grams carbs; 66 milligrams cholesterol; 664 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 27 grams fat; 5 grams fiber; 414 milligrams sodium; 18 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 2 cups pasta water, then drain the noodles.
- Step 2
Dry the pot, then return to low heat and add the butter. While the butter melts, grate the garlic over the butter. Stir until the garlic is fragrant, 1 to 2 minutes. Finely grate the zest of the lemon into the pot, and add a few grinds of black pepper.
- Step 3
When the pepper is sizzling, add 1 cup pasta water and the cooked pasta. Increase heat to medium-high and toss vigorously. As the liquid in the pot evaporates, add another few tablespoons of pasta water. Repeat, tossing vigorously and adding pasta water, until the pasta is glossed in a thick sauce, 1 to 2 minutes.
- Step 4
Remove from heat, squeeze in the juice of the whole lemon, and toss to combine. Season to taste with salt and pepper. Optionally, top with Parmesan, lemon zest, crushed red pepper and/or parsley as you like.
Private Notes
Comments
I cut this recipe in half because it was only me eating and it was still too much...leftovers! (just kidding, I ate it all!) Added a few handfuls of arugula at the end when the pot was off the heat and I was squeezing in the lemon juice so it wouldn't completely wilt. The peppery/crunchiness of the arugula really made it for me. I recommend a gin and tonic while cooking and probably another one at the table with this dish!
I used 1/2 butter 1/2 olive oil & it was delicious.
Although I've cooked dozens and dozens of NYT recipes with great success, this is my first time commenting. This pasta was epic. This is restaurant quality flavor yet so easy and so delicious. I halved the recipe and added a half pound of shrimp that I had tossed with garlic and onion powder and cooked under the broiler for 5 minutes. This whole dish came together in 15 minutes. I am just tickled. Thank you Ali Slagle!
Delicious and insanely easy! I added some spinach at the end for a little nutrition boost
My husband and I really liked this a lot and ate the whole thing! As the linguine was cooking, we made the sauce, sauteing asparagus with the garlic and hot pepper flakes and black pepper. Added in the lemon zest and chopped fresh parsley, thyme and basil, and then some of the pasta water, then the pasta and cooked for another minute. Added a sprinkle of salt, then served with vegan parmesan. Delish! We will definitely make again, maybe with baby spinach, broccoli or green beans next time.
This was fabulous and easy. I topped it off with broiled shrimp and it was perfection.