Lemon Butter Linguine
Lemon Butter Linguine
Ingredients
- 1 pound linguine
- 1 tablespoon salt, plus more, as needed
- 4 garlic, cloves, minced
- 1 lemon, zested and juiced
- 1/2 stick unsalted butter
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon black pepper, freshly ground, as needed
- 1 cup pasta water, reserved
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. This will be used to cook the linguine.
⏱️ 5 min
- 2
Add the linguine to the boiling water and cook according to package directions until al dente. While the pasta cooks, proceed with preparing the sauce ingredients.
⏱️ 10 min
- 3
While the pasta is cooking, mince the garlic cloves. Zest the entire lemon, then cut it in half and juice it, reserving both the zest and juice separately.
⏱️ 5 min
- 4
Before draining the cooked pasta, carefully scoop out 1 cup of the starchy pasta water and set it aside. This will be crucial for creating the creamy sauce.
⏱️ 1 min
- 5
Drain the cooked linguine thoroughly and set it aside.
⏱️ 1 min
- 6
In a large skillet or pan, melt the 1/2 stick of unsalted butter over medium heat until it's fully liquefied and slightly shimmering.
⏱️ 2 min
- 7
Add the minced garlic to the melted butter and sauté for about 30 seconds, or until fragrant. Be careful not to brown the garlic.
⏱️ 1 min
- 8
Stir in the lemon zest and lemon juice into the pan with the garlic butter. Cook for another 30 seconds, allowing the flavors to meld.
⏱️ 1 min
- 9
Transfer the drained linguine directly into the pan with the lemon butter sauce. Pour in the reserved 1 cup of pasta water.
⏱️ 1 min
- 10
Add the grated Parmesan cheese to the pasta. Using tongs, toss the pasta continuously for 1-2 minutes until the sauce emulsifies, becoming glossy and creamy. The starch from the pasta water and the fat from the butter and cheese will create a beautiful, rich sauce.
⏱️ 2 min
- 11
Stir in the chopped fresh basil. Season the pasta with additional salt and freshly ground black pepper to taste. Toss once more to ensure everything is well combined.
⏱️ 1 min
- 12
Serve the Lemon Butter Linguine immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Butter Linguine
- 1 pound linguine
- 1 tablespoon salt, plus more, as needed
- 4 garlic, cloves, minced
- 1 lemon, zested and juiced
- 1/2 stick unsalted butter
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon black pepper, freshly ground, as needed
- 1 cup pasta water, reserved
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. This will be used to cook the linguine.
⏱️ 5 min - 2
Add the linguine to the boiling water and cook according to package directions until al dente. While the pasta cooks, proceed with preparing the sauce ingredients.
⏱️ 10 min - 3
While the pasta is cooking, mince the garlic cloves. Zest the entire lemon, then cut it in half and juice it, reserving both the zest and juice separately.
⏱️ 5 min - 4
Before draining the cooked pasta, carefully scoop out 1 cup of the starchy pasta water and set it aside. This will be crucial for creating the creamy sauce.
⏱️ 1 min - 5
Drain the cooked linguine thoroughly and set it aside.
⏱️ 1 min - 6
In a large skillet or pan, melt the 1/2 stick of unsalted butter over medium heat until it's fully liquefied and slightly shimmering.
⏱️ 2 min - 7
Add the minced garlic to the melted butter and sauté for about 30 seconds, or until fragrant. Be careful not to brown the garlic.
⏱️ 1 min - 8
Stir in the lemon zest and lemon juice into the pan with the garlic butter. Cook for another 30 seconds, allowing the flavors to meld.
⏱️ 1 min - 9
Transfer the drained linguine directly into the pan with the lemon butter sauce. Pour in the reserved 1 cup of pasta water.
⏱️ 1 min - 10
Add the grated Parmesan cheese to the pasta. Using tongs, toss the pasta continuously for 1-2 minutes until the sauce emulsifies, becoming glossy and creamy. The starch from the pasta water and the fat from the butter and cheese will create a beautiful, rich sauce.
⏱️ 2 min - 11
Stir in the chopped fresh basil. Season the pasta with additional salt and freshly ground black pepper to taste. Toss once more to ensure everything is well combined.
⏱️ 1 min - 12
Serve the Lemon Butter Linguine immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min