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    You are in: Home / Italian / Linguine with Garlic and Oil Recipe
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    Linguine with Garlic and Oil

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on February 11, 2012

      I love this type of pasta dish, simple to make and lets the flavours of parsley and garlic really shine. I made this with some brown rice spaghetti, which worked well and made it a gluten free meal.

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    • on September 01, 2011

      I definitely think fresh parsley is a must here! I added extra chili b/c DH likes spicy, I topped with fresh grated parm! yummy, quick, filling and EASY! Made for Veg*N Swap 37!

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    • on May 27, 2011

      This is easy, quick, economical, and delicious. I halved the recipe for two of us. We loved the hint of chili pepper. This makes a nice lunch or light supper, and you can easily add many different ingredients to suit your taste. The possibilities are endless. Thanks for posting! Made for ZWT Witchin Kitchen.

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    • on April 14, 2008

      I just had this for lunch and it was very tasty. I cut the recipe in half because there are only two of us and threw in some steamed broccoli and mushrooms. I also used a little bit less oil. I served it with a chunk of crusty bread to soak up the yummy garlic oil and a breath mint for afters..lol. Made for Went To The Market Tag.

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    • on March 07, 2005

      Very quick and easy. Reheats well. I threw in a little broccoli that I needed to use up and topped with parmesan. I also served with "My Own Garlic Bread" # 87461. I look forward to experimenting with this one. A good base.

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    • on September 29, 2004

      Just made this last night; excellent basic pasta dish. I embellished with yellow zucchini, broccoli, and crab. Thought I had dumped in the 1/2c oil, but it may have been less, or w/the extra ingredients it wasn't enough, b/c it was a bit dry. I should have added the full amount of spice, though; I used about 2T basil and 1T parsley--not quite enough parsley.

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    • on May 25, 2004

      Very simple flavors and very easy prep. I made it twice in the last week but have to admit that the second time I cut back the oil a bit, it was just a smidgen too much for my taste. I topped it with grated romano cheese and called it dinner. This will be a part of my menu for many years to come.

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    • on April 28, 2004

      Rita, I can't tell you how much we enjoyed this recipe for dinner tonight. I halved the amounts because we used this as a side dish with roast chicken and it made a wonderful accompaniment. I used a 9 oz package of fresh refrigerated linguini and only used about 3 tablespoons of oil which was plenty. The garlic and fresh parsley really adds to the flavor of this dish. Will certainly make this many more times. Thanks for sharing.

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    • on April 26, 2004

      This is definitely our favorite way to eat pasta! Not only is it inexpensive, but it's a healthy meal as well. We used a good, imported pasta...DeCicco...which I think is crucial to the success of this classic recipe. We like red pepper flakes and added more than a pinch! Parsley was not in my refrigerator, but broccoli was and it was a perfect addition. Thank you so much, Rita, for this wonderful recipe that we will enjoy for years to come.

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    Nutritional Facts for Linguine with Garlic and Oil

    Serving Size: 1 (149 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 670.0
     
    Calories from Fat 259
    38%
    Total Fat 28.7 g
    44%
    Saturated Fat 4.0 g
    20%
    Cholesterol 0.0 mg
    0%
    Sodium 10.2 mg
    0%
    Total Carbohydrate 86.9 g
    28%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.1 g
    12%
    Protein 15.2 g
    30%
    Detailed Nutrition Values About Nutrition Info

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