This lemon garlic white wine pasta sauce recipe will have you eating your carbs without thinking twice about them! The recipe is easy to make and can be made in about 30 minutes! An Italian favorite that is refreshing filled with lots of citrusy flavor!
Ingredients:
- linguine noodles
- lemon
- garlic
- white wine
- olive oil
- crushed red pepper
- ground black pepper
- parmesan cheese
- fresh parsley
Directions:
Boil the water and add the linguini noodles to the water. Allow to bowl for about 7-8 minutes and then drain from the water. Set to the side. *Save about a cup of pasta water for later use.*
Add the garlic and olive oil to a separate non-stick skillet pan. Cook for a couple of minutes. Stir in the crushed red pepper flakes.
Juice the lemons and add to a container. Set lemons to the side to be zested. Add about 2-4 tablespoons of pasta water plus the white wine. Add the butter as well. Allow the butter to melt and then turn off the burner.
Add the pasta to the sauce. Toss the pasta. Top with parmesan cheese, lemon zest, and fresh parsley.
Enjoy! 🙂
Lemon Garlic White Wine Pasta Sauce
This lemon garlic pasta recipe is pretty easy to make and can be served as a lunch recipe and/or dinner recipe. It can be served on National Wine Day with your favorite Biltmore Wine.
Inspired by White Wine Spaghetti.
Serve this lemon garlic white wine pasta sauce recipe with our famous Pistachio Delight Dessert or Thumbprint Cookie for the ultimate combination!
Lemon Garlic White Wine Pasta Sauce
Ingredients
- 1/2 box linguini noodles
- 1 & 1/2 lemons juice & zest
- 2 tbsps olive oil
- 1/3 cup white wine
- 5-6 cloves garlic minced
- 2 tbsps butter
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp ground black pepper
- 1/4 cup parmesan cheese shredded
- fresh parsley
Instructions
- Boil water and add the linguine. Cook for about 7-8 minutes. Drain from water and let sit.
- Save about a cup of water for later.
- Add the garlic and olive oil to a separate non-stick skillet pan. Cook for a couple of minutes. Stir in the crushed red pepper flakes.
- Juice the lemons and add to a container. Set lemons to the side to be zested.
- Add about 2-4 tablespoons of pasta water plus the white wine. Add the butter as well.
- Allow the butter to melt and then turn off the burner.
- Add the pasta to the sauce. Toss the pasta.
- Top with parmesan cheese, lemon zest, and fresh parsley.
- Enjoy! 🙂
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