Linguini with Parmesan & Sage

This is mon mari’s favorite thing in the world to eat.

Okay…. this is his favorite thing in our house that I make, although I think it would be close between this and Pan-Seared Foie Gras.

He loves sage.

My sage plant, which has struggled for a few years, grew into a monster this year. I easily could supply all of France with fresh sage.

I’m indulging him with his favorite dish often this fall.

He loves it, I like it, and it’s easy.

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Linguini with Parmesan & Sage

This is a simple pasta dish but it needs freshly grated Parmesan and fresh sage leaves.

  • Author: Kate
  • Prep Time: 5
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Pasta

Ingredients

Scale
  • 4oz (120gr) linguini
  • 3 tbs good olive oil
  • 2025 fresh sage leaves, roughly chopped
  • 2 garlic cloves, minced
  • 1/2 cup (2oz, 60gr) freshly grated Parmesan

Instructions

  • Cook pasta according to package instructions.
  • Drain, reserving 2 tbs pasta water.
  • In same pan, over medium low, heat olive oil.
  • Add sage leaves and minced garlic and sauté for a few minutes.
  • Add drained pasta, the reserved water, and toss quickly.
  • Remove from heat and add Parmesan and serve.

Notes

This works best if made at the last minute so it stays creamy.

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 494
  • Sugar: 1.8 g
  • Sodium: 343.8 mg
  • Fat: 28.2 g
  • Saturated Fat: 7.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 47 g
  • Fiber: 4.6 g
  • Protein: 15.7 g
  • Cholesterol: 14.4 mg

Keywords: pasta, parmesan, sage

Linguini with Parmesan & Sage

This is a little bit decadent, but perfect with baked or grilled salmon and some roasted acorn squash slices.

Remember the cute little café I posted that was on the canal? This is the old ‘lock house’ that’s on the other side of the canal.

The locks used to be opened and closed manually so every lock had a lock master living next to it to handle the job. Now they are automatic. When a boat is approaching the locks there is a rope hanging over the canal. When the rope is pulled it triggers the system that either opens the locks if they are ready, or drains / fills the locks to accommodate the boat.

I don’t think anyone is living in this little house at the moment, although there could be an office inside. We have seen activity at some of the lock houses on the canal.

As to the boats:

There seemed to be a lot of them apparently tied up for the winter just on the other side of this lock.

Things are getting quiet on the canal. Our rides are getting very peaceful.

4 thoughts on “Linguini with Parmesan & Sage”

  1. Easy is the word that catches me here and then it looks good. My mom was a sage lover and now I’ve come to a real appreciation. LOVE the canal rides and yes the lock operators were much more fun/personable than a rope.

    Reply
    • It was foggy when we started out which was kind of weird and beautiful. There are still little houses at railroad crossings, too – for the person to stop traffic, I guess.

      Reply
    • I’m guessing… linguini. That’s all I’ve ever seen on the packaging. Of course it comes from Italy, but still, instructions are in French. Now I have to look….

      Reply

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