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Ginger Garlic Linguine

While this recipe's ginger sauce was designed for pasta, it's also good over green beans, pierogi 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

Ingredients

  • 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

Directions

  • 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.
  • Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese.
Nutrition Facts
1 each: 359 calories, 18g fat (10g saturated fat), 44mg cholesterol, 221mg sodium, 43g carbohydrate (2g sugars, 2g fiber), 9g protein.

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Reviews

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Average Rating:
  • katlaydee3
    Apr 20, 2013

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

  • astarzynski
    Sep 7, 2011

    No comment left

  • Aseleener
    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.

  • bameiboo
    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.

  • Sascha18
    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!

  • FriedaG
    Mar 25, 2007

    No comment left