5 Ingredient Lemon Linguine

This 5 Ingredient Lemon Linguine is light, refreshing, easy, and perfect for summer.

It comes together effortlessly and pairs well with so many things.

I absolutely LOVE simple pasta dishes. When using super fresh ingredients, you’d be surprised at how few items you really need to make a dish flavorful and delicious. This one proves that point exactly!

5 ingredient lemon linguine

I know what you might be thinking.. only 5 ingredients? Is this really going to be that good? Trust me on this one.. this pasta is anything but bland. It’s bright, zesty, creamy, fresh, and simply outstanding.

We went to Italy a few years ago for a Cola family reunion and while we were there, we took a cooking class in Tuscany. Everything we made was bursting with flavor, but we only used minimal ingredients.

5 ingredient lemon linguine

We made this tomato soup which I need to re-create for the blog soon! But while we were making it, I remember thinking, we’re only using tomatoes, garlic, olive oil, and basil? WOW blew my socks off. The most refreshing, flavorful, and delicious soup I’d ever eaten.

I like to use a high quality olive oil for simple dishes like this one because since we are only using a few ingredients, we want them to be of quality!

5 ingredient lemon linguine

The good news is there are only a few things needed for this lemon linguine, so a quick run to the grocery and you’re on your way to making your new favorite summer pasta dish.

You’ll need a good olive oil, fresh garlic, freshly squeezed lemon juice, dry white wine (to sip on too, of course), fresh basil, and your pasta of choice.

What to serve with this 5 Ingredient Lemon Linguine?

I like to serve this pasta with a crisp side salad, a plate of sliced tomatoes with salt, and toasted bread. It makes for a light, satisfying, and absolutely delicious summer meal. If you want to add a protein– shrimp, salmon, or grilled chicken would all be perfect!

5 ingredient lemon linguine



5 Ingredient Lemon Linguine

5 ingredient lemon linguine
  • Author: Lindsay Cola (Tippens)
  • Yield: 4-5 1x


  • 2 T butter
  • 2 T olive oil 
  • 1 lb linguine, cooked per instructions on package 
  • 5 cloves garlic, roughly chopped
  • Zest of 1/2 lemon + 1/2 c freshly squeeze lemon juice (about 3 large lemons)
  • 1 c dry white wine
  • 1/2 c grated parmesan
  • Salt + freshly cracked pepper, to taste
  • 810 Fresh basil leaves, rolled and sliced into strips, optional
  • Red pepper flakes, for serving, optional 


  1. Heat olive oil + butter in a large skillet over medium heat.  Add garlic and cook for 2-3 minutes, until golden and fragrant, being very careful not to burn the garlic. Reduce the heat if need be. 
  2. Reduce heat to low, add wine, lemon juice and zest and cook for 4-5 minutes.
  3. Bring a large pot of salted water to a boil; cook pasta per instructions on package.
  4. When pasta is finished cooking, reserve 1 c pasta water and set aside. Drain, add directly into skillet with garlic, lemon juice, and wine; toss it up! If needed, add little bits of reserved pasta water until desired consistency is reached.
  5. Add parmesan and basil (if using) and toss together again.  Season to taste with salt, freshly cracked pepper, and red pepper flakes if using. 
  6. Serve in bows with more parmesan and lemon wedges.
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1 Comment

  • Reply
    June 23, 2020 at 5:09 pm

    I cannot wait to make this, already have everything on hand!

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