Lemon-Garlic Linguine with Cherry Tomatoes

By AislePrompt Editorial · ·

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Fresh linguine tossed in a bright lemon-garlic sauce with sweet cherry tomatoes and herbs, ready in 35 minutes. This Italian pasta recipe, ready in about 35 minutes, pairs linguine, olive oil, and garlic for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot (add 1 tbsp salt to water). Add 12 oz linguine and cook for 8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
  3. Step 3: Add 2 cups halved cherry tomatoes to the skillet and cook for 3 minutes until they soften and release juice, stirring occasionally.
  4. Step 4: Stir in 1/4 cup chopped basil, 1/4 cup chopped parsley, 1/4 cup lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Add the drained linguine and 1/2 cup reserved pasta water, tossing until sauce coats pasta evenly.
  5. Step 5: Cook for 2 minutes until sauce thickens and clings to noodles. Stir in 1/2 cup grated Parmesan cheese until melted and glossy.

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