Linguine with lemon + white white sauce
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Linguine with lemon + white white sauce

easy pasta dish of gluten-free linguine with light lemon white white sauce, balanced nicely with peppery arugula + fresh tomatoes.

Dina Rulli

Ingredients

2-serving
  1. 12 Ounces linguine
  2. 3 Tablespoons olive oil
  3. 1 Clove garlic , sliced
  4. 1/4 Teaspoon chilli flakes
  5. 1/3 Cup white wine
  6. 1/2 lemon , juice of
  7. 1/2 Pint cherry tomatoes , halved
  8. handful of 2 arugula ,
  9. Lemon zest
  10. To Taste Salt
  11. To Taste Black pepper , ground
  12. Basil , shredded

Method

40 mins
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    Boil water and cook pasta following directions on package making sure to salt the water and add 1 tbsp of olive oil

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    When pasta is about 7-8 minutes from being done, warm a large skillet over medium heat and add in olive oil

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    Add in garlic and chili flakes and saute for 1 -2 minutes, constantly stirring so they do not burn. remove garlic

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    Add in white wine and let simmer for several minutes

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    Add in lemon juice and zest and pinch of salt. cook for another couple minutes on low heat

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    Strain the cooked pasta reserving 1 tbsp of pasta water

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    Add pasta and water to skillet. add in tomatoes, arugula, and salt to taste. if pasta seems sticky, drizzle with a little olive oil

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    Mix all ingredients well over heat for additional minute then remove and serve. garnish with fresh ground pepper and basil

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