Lemon Garlic Parmesan Linguine

Time for an unpopular opinion: I don’t like marinara sauce. I used to not like pizza, but we remedied that. However, I still don’t like spaghetti in any sort of tomato sauce, so this recipe was the perfect solution. My family got the Italian dinner they were craving, and I got the Italian dinner I wanted to eat.

The original recipe was a Pinterest find (shocker, if you know me) and can be found here.

Skill Level: Basic


  • I used a bit of canola oil in addition to the olive oil…by accident. However, it actually turned out really well. So if you don’t have enough olive oil on hand, no worries.
  • I also totally forgot to reserve the pasta water, so here’s proof that the recipe will still taste darn good without it. No worries, we all mess up.
    • If you do forget the pasta water, do what I did and just increase the oil a bit.
  • I didn’t use fresh parmesan cheese and it still turned out really well.



  • 16 oz. of linguine
  • 1/2 cup of reserved pasta water
  • 2 teaspoons of extra virgin olive oil
  • 1-2 cloves of minced garlic (or more)
  • 2 tablespoons of fresh squeezed lemon juice (it makes all the difference)
  • 1/2 cup of grated parmesan cheese
  • Ground black pepper
  • Parsley for garnish



  1. Cook the linguine the way you would normally cook it.
    1. Before draining it, don’t forget to reserve a 1/2 cup of the pasta water.
  2. Heat the olive oil in a separate pan and add the garlic.
  3. In a bowl, mix the pasta, garlic and oil, lemon juice, pasta water and parmesan.
  4. Garnish with parsley if you so choose



2 thoughts on “Lemon Garlic Parmesan Linguine

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