Linguine With Lemon Sauce

By Pierre Franey

Updated Aug. 23, 2023

Linguine With Lemon Sauce
Craig Lee for The New York Times
Total Time
About 20 minutes
Rating
5(4,740)
Comments
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The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings
  • 2tablespoons butter
  • 1tablespoon freshly grated lemon zest, plus more for serving
  • ½pound fresh or dried linguine
  • 4tablespoons heavy cream
  • 2tablespoons freshly squeezed lemon juice
  • 2tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

333 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 10 grams protein; 63 milligrams sodium

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

  1. Step 1

    Bring a pot of salted water to boil.

  2. Step 2

    Heat the butter in a skillet and add the lemon zest.

  3. Step 3

    Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.

  4. Step 4

    Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

Tip
  • If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.

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Ratings

5 out of 5
4,740 user ratings
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Comments

FRD

This was delicious!! A perfect spring recipe I'll pass to everyone I know that cooks.lol
Increased sauce by about 50%. (3 T butter/ 6T cream etc.).Added 1/2 lb shrimp and roasted asparagus. Not a drop left in anyones bowls.

Karyl Severson

I have to admit that I get a little irritated by people freaking out about butter and cream. French and Italian cooks use both, and those countries do not have the obesity problem that we have in the US. If you read the latest research about fats you will see that much of what was forced on us for decades is outdated.

kathyinct

Make it with Skim milk or hot water. Save a few calories, feel trendy and virtuous and it will taste awful.

Stephanie

I too, increased the sauce amount. I added 1 clove of crushed garlic, cayenne and red pepper flakes at the end to add heat.

Milllicent

I double the sauce and use whatever pasta I have on hand.

HC

I pair this sauce often with Trader Joe's truffle ravioli. Tried with honey roasted pumpkin ravioli and it wasn't as good.

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