Ginger Garlic Linguine Recipe

4.5 4 6
Ginger Garlic Linguine Recipe
Ginger Garlic Linguine Recipe photo by Taste of Home
Publisher Photo

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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

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

Directions

Cook linguine according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the onions, ginger, garlic, basil and cayenne. Cook and stir over medium heat for 3-4 minutes or until onions are tender. Drain the linguine; add to skillet and toss to coat. Sprinkle with the Parmesan cheese. Yield: 6 servings.
Originally published as Ginger Garlic Linguine in Quick Cooking January/February 2005, p35

Nutritional Facts

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

  • 12 ounces uncooked linguine
  • 1/2 cup butter
  • 4 green onions, finely chopped
  • 2 tablespoons minced fresh gingerroot
  • 2 teaspoons minced garlic
  • 1 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup grated Parmesan cheese
  1. Cook linguine according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the onions, ginger, garlic, basil and cayenne. Cook and stir over medium heat for 3-4 minutes or until onions are tender. Drain the linguine; add to skillet and toss to coat. Sprinkle with the Parmesan cheese. Yield: 6 servings.
Originally published as Ginger Garlic Linguine in Quick Cooking January/February 2005, p35

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Reviews forGinger Garlic Linguine

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katlaydee3 User ID: 3741999 76252
Reviewed Apr. 20, 2013

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

MY REVIEW
Aseleener User ID: 4375342 153543
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."

MY REVIEW
bameiboo User ID: 2470958 206794
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."

MY REVIEW
Sascha18 User ID: 4667359 62724
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!"

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