Yields: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
- 12 oz. gluten-free linguine pasta
- 1/4 cup extra virgin olive oil
- 4-5 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan cheese (optional, omit for dairy-free/vegan)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the gluten-free linguine and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Make the garlic-herb sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned.
- Season the sauce: Add the oregano, thyme, basil, and red pepper flakes (if using) to the skillet. Stir and cook for 30 seconds, until the herbs are fragrant.
- Combine everything: Add the drained linguine and a bit of the reserved pasta water to the skillet. Toss to coat the pasta evenly in the garlic-herb sauce. If it seems too dry, add a bit more pasta water.
- Finish and serve: Stir in the chopped parsley and season generously with salt and pepper. Serve immediately, topped with grated Parmesan cheese, if desired.
Tips & Variations
- Fresh herbs: If you have them, substitute fresh herbs for dried. Use about 1 tablespoon of each.
- Add-ins: Boost flavor and nutrition with sauteed vegetables like mushrooms, spinach, or chopped broccoli. You could also add cooked shrimp or chicken.
- Vegan: To make this dish vegan, omit the Parmesan cheese and use a vegan alternative if desired.
