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Turn up the flavor with our Hot Pepper Linguini. This handcrafted pasta combines hearty durum wheat with crushed red pepper and cayenne for a satisfying warmth that complements sauces without overpowering them. Its broad, rustic strands hold onto every bite of sauce beautifully.
Net weight: 10 oz (283 g)
Cooking time: Approximately 12 minutes for al dente
A quick, creamy pasta with garlic, Parmesan, spinach, and lemon. Serves 3–4.
Ingredients
- 1 package Hot Pepper Linguini
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 cup heavy cream
- ½ cup finely grated Parmesan, plus more for serving
- 2 cups baby spinach
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt and black pepper
- ¼ cup reserved pasta water
- Chopped parsley, for garnish
Directions
1. Cook the linguini in generously salted water until al dente, about 12 minutes. Reserve ¼ cup of the cooking water, then drain.
2. Warm the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant but not browned.
3. Reduce the heat and add the cream. Simmer gently for 2–3 minutes.
4. Stir in the Parmesan until melted. Add the spinach and cook just until wilted.
5. Add the drained linguini, lemon zest, and lemon juice. Toss well, adding reserved pasta water a little at a time until the sauce is silky and coats the noodles.
6. Season with salt and black pepper. Garnish with parsley and additional Parmesan, then serve immediately.
Optional additions: grilled shrimp, sliced chicken, sautéed mushrooms, or blistered cherry tomatoes.
Turn up the flavor with our Hot Pepper Linguini. This handcrafted pasta combines hearty durum wheat with crushed red pepper and cayenne for a satisfying warmth that complements sauces without overpowering them. Its broad, rustic strands hold onto every bite of sauce beautifully.
Net weight: 10 oz (283 g)
Cooking time: Approximately 12 minutes for al dente
A quick, creamy pasta with garlic, Parmesan, spinach, and lemon. Serves 3–4.
Ingredients
- 1 package Hot Pepper Linguini
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 cup heavy cream
- ½ cup finely grated Parmesan, plus more for serving
- 2 cups baby spinach
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt and black pepper
- ¼ cup reserved pasta water
- Chopped parsley, for garnish
Directions
1. Cook the linguini in generously salted water until al dente, about 12 minutes. Reserve ¼ cup of the cooking water, then drain.
2. Warm the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant but not browned.
3. Reduce the heat and add the cream. Simmer gently for 2–3 minutes.
4. Stir in the Parmesan until melted. Add the spinach and cook just until wilted.
5. Add the drained linguini, lemon zest, and lemon juice. Toss well, adding reserved pasta water a little at a time until the sauce is silky and coats the noodles.
6. Season with salt and black pepper. Garnish with parsley and additional Parmesan, then serve immediately.
Optional additions: grilled shrimp, sliced chicken, sautéed mushrooms, or blistered cherry tomatoes.