Ginger Garlic Linguine Recipe
Ginger Garlic Linguine Recipe photo by Taste of Home

Ginger Garlic Linguine Recipe

Read Reviews
4.5 4 6
Publisher Photo
While this recipe's ginger sauce was designed for pasta, it's also good over green beans, pierogies or salmon. I've often tripled the sauce, then frozen the extra so I can whip this dish up even faster on busy nights.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 12 ounces uncooked linguine
  • 4 green onions, finely chopped
  • 2 tablespoons minced fresh gingerroot
  • 1 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup butter, cubed
  • 2 teaspoons minced garlic
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 serving (1 each) equals 359 calories, 18 g fat (10 g saturated fat), 44 mg cholesterol, 221 mg sodium, 43 g carbohydrate, 2 g fiber, 9 g protein.


  1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer.
  2. Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese. Yield: 6 servings.
Originally published as Ginger Garlic Linguine in Quick Cooking January/February 2005, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Ginger Garlic Linguine

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 20, 2013

"This was really good served as a side dish with glazed salmon."

Reviewed May. 19, 2010

"Yummy! We loved this dish. I reduced the butter to 6 tbsp. I left out the basil (bc I forgot) and the cayenne (bc I don't like it) and it was perfect. In my opinion, the basil and cayenne are not needed because the garlic and ginger are so good together. Make sure you use fresh ginger, not the powdered stuff. I will definitely be making this many times in the future."

Reviewed May. 1, 2010

"Way too much butter for the pasta. It seemed too greasy and you couldn't taste much of the spices. Just ok."

Reviewed Feb. 14, 2010

"We really liked this recipe. I halved the recipe and served it as a side dish along with the Bombay Chicken you can find on Taste of Home. I used whole wheat noodles and added a bit moe parmesean cheese then what the recipe suggests. I plan on making this again in the future!"

Loading Image