This 3-Ingredient Lemon Linguine Recipe Is Delicious and Will Make Pasta Night Even More Special
This creamy pasta dish is speedy to prepare thanks to a special ingredient!
Weeknight dinner wouldn’t be possible without clever cooking hacks that save you precious time. After all, less time in the kitchen means more time to relax and enjoy the actual meal, which is especially important when it’s pasta night and you’re treating yourself to a tangy, saucy and decadent dish. In my experience, though, quick and easy pasta recipes (that also taste great) are not easy to find. Lots of pasta recipes claim they’re quick and easy, but when it’s time to make them, the ingredient list is a mile long. Not so with this three-ingredient lemon linguine. It’s about as simple as cooking can be, from fridge to fork in under 15 minutes, and it tastes incredible.
How to make lemon linguine
Since there’s no time to waste when cooking dinner, let’s get right into the dish. This lemon linguine recipe, from our First for Women test kitchen, uses Boursin Garlic & Fine Herbs Cheese. When melted, the cheese transforms into a creamy, pungent sauce that gets a bit of zing from fresh lemon zest.
This recipe only has three ingredients, so extra seasonings and herbs are welcome. For a spicy kick, add a pinch of chili flakes. For a slight anise flavor, add fresh basil. For more protein, add sautéed shrimp or roasted chicken. Pasta (in all of its carby glory) is great any way you serve it. Alright… enough talking, time to cook.
Lemon Linguine
Ingredients:
- 12 ounces dried linguine
- 1 (5.2-ounce) package Boursin cheese
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- Salt
- Optional: freshly cracked black pepper, grated Parmesan cheese, chopped parsley
Directions:
- Yield: 3 to 4 servings
- In medium saucepan, bring salted water to boil. Add linguine and cook 7 to 9 minutes (or until al dente). Reserve ½ cup cooking liquid then drain pasta.
- In medium skillet, heat Boursin cheese over gentle heat; add ½ cup reserved pasta water and stir to reduce to thick and creamy sauce.
- Toss linguine in sauce with lemon zest, juice, and a couple grinds freshly cracked black pepper.
- Top with Parmesan cheese and parsley. Enjoy.
My taste test
At first bite, the sauce’s mild garlic, herbs, and citrus notes came through. This complemented the sharpness of the cracked black pepper. The generous sprinkle of Parmesan cheese made the pasta an extra salty flavor. Will I make this lemon linguine recipe again? Absolutely! The sauce required very little effort to make but was super flavorful. Looks like my pasta night rotation is expanding thanks to this quick dish.
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