Garlic-Herb Linguine

Garlic-Herb Linguine


"Simple side dish to pair with any meat, poultry, or fish. Add your favorite steamed, grilled, or sauteed veggies!"
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21 m servings 409 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 24.4 g
  • 37%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
  2. Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.


Read all reviews 5
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I LOVE simple pasta dishes like this! Very easy to prepare and uses ingredients that most of us have on hand at all times. I suggest not putting the entire teaspoon of seasoned salt, but just sp...

Simple and delicious! Great side dish.

All my favorite traits in a recipe: fast,easy, delicious! It was a better, homemade version of the garlic and herb pasta time I will try angel hair, add Parmesan and double or triple...

I think this was an excellent recipe. However, I made one addition of Parmesan cheese and it was delicious! :) Will definitely make this again!

Easy to prepare and tasted awesome a nice quick side dish for any meal

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