Linguine with lemon + white white sauce

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


  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


40 mins
  1. Add Photo

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

  2. Add Photo

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

  3. Add Photo

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

  4. Add Photo

    Add in white wine and let simmer for several minutes

  5. Add Photo

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

  6. Add Photo

    Strain the cooked pasta reserving 1 tbsp of pasta water

  7. Add Photo

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

  8. Add Photo

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

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