Type what you have

Ingredients

• ✓ linguine
• soy sauce
• rice vinegar
• cornstarch
• sugar
• sesame oil
• canola oil
• snap pea
• sweet onion
• pork tenderloin
• white mushroom
• red bell pepper
• garlic
• ginger
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
2. 2 Meanwhile, whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
3. 3 Heat canola oil in a large skillet over medium-high heat. Add snap peas and onion; cook and stir until onion is translucent, about 2 minutes. Add pork, mushrooms, red bell pepper, 1/3 of the garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
4. 4 Add remaining garlic to the skillet and cook until fragrant, about 1 minute. Pour in soy sauce mixture; cook and stir until sauce thickens, about 1 minute. Remove from the heat.
5. 5 Stir linguine into the skillet until coated; sprinkle green onions over top.

By Kendra

Ingredients

• ✓ linguine
• butter
• garlic
• parsley
• seasoned salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 10 to 11 minutes.
3. 3 Drain and transfer to a large bowl.
4. 4 Mix melted butter, garlic, and parsley together in a small bowl.
5. 5 Drizzle butter mixture over linguine. Add seasoned salt and toss to coat.

By Andrea Fahlor

Ingredients

• ✓ linguine
• onion
• bacon
• sea scallop
• garlic
• red pepper flakes
• black pepper
• salt
• white wine
• parsley
• lemon zest

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to bite, about 11 minutes; Drain.
2. 2 Heat a skillet over medium heat; Cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; Cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
3. 3 Remove the skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.

By denisef

Ingredients

• ✓ linguine
• bacon
• olive oil
• garlic
• asparagus
• arugula
• lemon juice

Instructions

1. 1 Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. 2 Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
3. 3 Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

By Asiangirl

Ingredients

• ✓ linguine
• fettuccine
• chicken breast
• pasta sauce
• mixed vegetable
• mushroom
• milk

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain well.
2. 2 While the pasta is cooking, place cubed cooked chicken, Alfredo sauce, frozen vegetables, mushrooms, and milk in a large saucepan over medium-low heat. Cook and stir until chicken is heated through and vegetables are tender.
3. 3 Serve warm Alfredo and chicken sauce over cooked noodles.

By jojolyn

Ingredients

• ✓ linguine
• butternut squash
• olive oil
• salt
• black pepper
• butter
• garlic
• pine nut
• arugula
• parmesan cheese
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
3. 3 Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
4. 4 Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
5. 5 Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
6. 6 Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.

By stefychefy

Ingredients

• ✓ linguine
• broccoli
• butter
• chicken breast
• cream of mushroom soup
• milk
• parmesan cheese
• black pepper

Instructions

1. 1 Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
2. 2 Heat butter in skillet. Cook chicken until browned, stirring often.
3. 3 Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

By Campbell's Kitchen

Ingredients

• ✓ linguine
• pistachio nut
• pine nut
• garlic
• basil
• olive oil
• sea salt
• black pepper
• red pepper
• cherry tomato
• parmigiano-reggiano cheese

Instructions

1. 1 Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
2. 2 Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
3. 3 Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
4. 4 Meanwhile, 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. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
5. 5 Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.

By Raghavan Iyer

Ingredients

• ✓ linguine
• turkey sausage
• olive oil
• sweet onion
• garlic
• tomato
• chicken broth
• broccoli

Instructions

1. 1 Prepare sausage according to package directions. Cool slightly, then cut into 1/4-inch slices.
2. 2 Prepare pasta according to package directions. Set aside.
3. 3 Warm olive oil in a large saucepan over medium-high heat. Sauté onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth; bring to a simmer.
4. 4 Add broccoli and cooked pasta to tomato mixture. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ linguine
• butter
• white wine
• garlic
• parmesan cheese
• parsley
• salt
• pepper
• shrimp

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Melt butter in a medium saucepan over medium-low heat. Add white wine, garlic, Parmesan cheese, and parsley. Season to taste with salt and pepper. Simmer, stirring frequently, over low heat for 3 to 5 minutes.
4. 4 Increase heat to medium-high and add shrimp to the saucepan; cook until shrimp begins to turn pink, 3 to 4 minutes. Do not overcook.
5. 5 Divide pasta into 8 bowls. Spoon shrimp with sauce on top. Garnish with Parmesan cheese and parsley.
6. 6 Enjoy!

By STACEYO

Ingredients

• ✓ linguine
• olive oil
• onion
• garlic
• clam
• butter
• white wine
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 Warm olive oil in a large skillet over medium heat. Sauté onion and garlic in hot oil until onions are translucent, 3 to 4 minutes. Drain cans of minced clams, reserving1/2 of the juice.
4. 4 Stir clams, reserved juice, butter, wine, salt, and pepper into onion mixture. Simmer until sauce has reduced by 1/3 and has thickened, about 20 minutes.
5. 5 Spoon clam sauce over linguine and serve.

By Jodie B

Ingredients

• ✓ linguine
• anchovy fillet
• oil
• onion
• chicken stock
• white wine
• garlic
• parsley
• seafood seasoning
• bay scallop
• salt
• pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes; add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.

By Sarah

Ingredients

• ✓ linguine
• olive oil
• butter
• garlic
• shrimp
• white wine
• lemon juice
• basil
• salt
• red pepper
• grape tomato
• pecorino romano cheese
• parsley

Instructions

1. 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 well in a colander set in the sink; transfer to a large bowl.
2. 2 Heat olive oil and butter together in large skillet over medium heat until butter is melted. Add garlic; cook and stir 2 to 3 minutes. Add shrimp; cook, stirring frequently, 4 to 5 minutes. Stir in wine, lemon juice, basil, salt, and pepper flakes; cook 1 minute more. Stir in tomatoes; cook 1 minute. Toss scampi with linguine to combine. Sprinkle with Pecorino Romano cheese and parsley; toss until combined.

By janiceliv

Ingredients

• ✓ linguine
• butter
• olive oil
• portobello mushroom
• onion
• garlic
• olive oil
• chicken breast
• white wine
• tomato
• parsley
• red pepper flakes
• lemon

Instructions

1. 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.
2. 2 Heat butter and 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until slightly softened, 2 to 3 minutes. Remove from heat.
3. 3 Heat 1 teaspoon olive oil in a separate skillet. Add chicken; cook and stir until no longer pink in the center, about 10 minutes. Add chicken to mushroom mixture.
4. 4 Stir white wine into chicken-mushroom mixture; bring to a simmer. Add tomatoes, parsley, pepper flakes, and linguine; stir well. Simmer until heated through, 3 to 5 minutes. Squeeze lemon into mixture; toss.

By Chrissy

Ingredients

• ✓ linguine
• parmesan cheese
• mozzarella cheese
• olive oil
• black pepper
• bread crumb
• egg
• chicken breast
• spaghetti
• black pepper
• salt
• sugar
• oregano
• basil
• tomato
• garlic
• olive oil

Instructions

1. 1 To make the tomato sauce: Heat oil and garlic in a large saucepan over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, and sugar; season with salt and pepper. Bring to a simmer; cook until sauce slightly thickens and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce needed, so put aside half for another meal.)
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
3. 3 To make the chicken cutlets: Lay chicken pieces between 2 sheets of plastic wrap. Use a mallet or heavy pan to pound chicken to about 1/4-inch thickness.
4. 4 Beat egg in a shallow dish until well blended. Season bread crumbs with black pepper in another shallow dish.
5. 5 Preheat the oven broiler to high. Place a rack 4 to 5 inches from the heat source.
6. 6 Working with one cutlet at a time, dip chicken in beaten egg, then in bread crumbs. Lay breaded cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
7. 7 Heat 1/4 cup oil in a 12-inch skillet over medium-high heat until it shimmers.
8. 8 Fry breaded cutlets in hot oil until golden brown on each side, about 5 minutes. Wash and dry the wire rack and return to the cookie sheet; place fried cutlets on the clean wire rack.
9. 9 Top each cutlet with mozzarella and Parmesan cheese. Broil until cheese melts and is spotty brown, 2 to 3 minutes.
10. 10 Portion pasta onto 4 plates and top each with a chicken cutlet. Spoon 2 to 3 tablespoons tomato sauce over each cutlet, then sauce pasta as desired. Serve with extra Parmesan at the table.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ linguine
• butter
• red onion
• jalapeno pepper
• shrimp
• tomato
• garlic
• white wine
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain.
2. 2 Melt butter in a large skillet over medium heat. Cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. Add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. Pour white wine and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. Serve over cooked linguine.

By Pammie

Ingredients

• ✓ linguine
• garlic
• olive oil
• tomato
• red pepper flake
• oregano
• basil
• salt
• shrimp
• bay scallop
• mussel
• parsley

Instructions

1. 1 Heat crushed garlic and 2 tablespoons oil in a large saucepan over medium heat until garlic starts to sizzle, 1 to 2 minutes. Stir in tomatoes with juice, red pepper flakes, oregano, basil, and salt. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
2. 2 Meanwhile, 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 keep warm.
3. 3 While the linguine is cooking, heat remaining 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops and cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from the heat.
4. 4 Stir shrimp, scallops, mussels, and parsley into tomato mixture; cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.

By Stephanie Duncan