Linguini with Garlic, Pepper, and Rhubarb

Linguini with Garlic, Pepper, and Rhubarb
Photo: Andy Lyons
Total Time:
25 mins
6 cups


  • 12 ounce dried linguini

  • 3 cup 1/4-inch thick slices fresh rhubarb

  • 4 garlic cloves, thinly sliced

  • cup olive oil

  • 6 ounce freshly grated Parmesan cheese (about 1 1/2 cups)

  • 1 cup chopped fresh flat-leaf Italian parsley

  • 1 teaspoon cracked black pepper

  • Freshly grated Parmesan cheese


  1. In a large pot, cook linguini according to package directions in salted water. Reserve 1 cup of pasta water before draining. Place rhubarb in colander. Drain pasta over rhubarb. Wipe pot dry.

  2. In the same pot, cook garlic in hot oil over medium heat for 30 seconds or until lightly golden. Add the pasta mixture. Remove from heat. Add the 6 ounces cheese and pasta water; toss to coat. Return to medium heat. Cook and stir until creamy, about 2 minutes. Add parsley and pepper; toss to combine. Sprinkle with additional Parmesan. Serve immediately.

Nutrition Facts (per serving)

466 Calories
22g Fat
48g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 466
% Daily Value *
Total Fat 22g 28%
Saturated Fat 7g 35%
Cholesterol 26mg 9%
Sodium 471mg 20%
Total Carbohydrate 48g 17%
Total Sugars 3g
Protein 20g
Vitamin C 19mg 95%
Calcium 416mg 32%
Iron 3mg 17%
Potassium 408mg 9%
Folate, total 157.1mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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