Fresh Linguine with Garlic, Herbs and Goat Cheese
Published April 15, 1995
- Total Time
- 30 minutes
- Rating
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Ingredients
Salt
½ tablespoon butter
4 cloves garlic, finely minced
1 tablespoon minced fresh tarragon leaves
⅓ cup heavy cream
12 ounces fresh linguine
2 ounces fresh, soft goat cheese, crumbled
Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
49 grams carbs; 95 milligrams cholesterol; 370 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 290 milligrams sodium; 13 grams protein; 1 gram 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 at least six cups of salted water to a boil for the linguine.
- Step 2
While the water is heating, melt the butter over medium heat in a large nonstick skillet. Add the garlic and saute a minute or so, until it softens and barely takes on color. Stir in the tarragon and cream, bring to a boil and remove from the heat.
- Step 3
When the water is boiling, stir in the linguine and cook for two to three minutes. Drain thoroughly.
- Step 4
Then put the linguine in the skillet and reheat, stirring gently. Quickly fold in the goat cheese, season with salt and pepper and serve at once.
Private Notes