Easy Lemon Butter Linguine
A creamy bowl of linguine enveloped in a silky lemon-butter sauce with fragrant garlic and fresh parsley, perfect for any occasion.
Ingredients
Pasta and Sauce Ingredients
- 8 oz linguine pasta
- 4 tablespoons unsalted butter Can substitute with olive oil for a lighter option.
- 2 cloves garlic, minced Avoid burning for a fragrant dish.
- 1 whole lemon, juiced and zested Fresh lemon enhances flavor.
- 1/4 cup grated Parmesan cheese Can be substituted with a Halal-certified alternative or nutritional yeast for vegan.
- to taste Salt and pepper
- to taste Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente (about 8-10 minutes). Reserve about 1/2 cup of pasta water, then drain the rest.
- In the same pot or a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant but not browned.
- Stir in the lemon juice and zest, mixing well. Add a splash of the reserved pasta water to make the sauce extra creamy, if desired.
- Add the drained linguine to the skillet, tossing to coat it in the lemon butter sauce. More pasta water can be added if the sauce is too thick.
- Stir in the grated Parmesan cheese, seasoning with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or more butter in a skillet on low heat. If frozen, consume within 2 months for best quality.