4 servings

How to Make It

Step 1

Melt butter in a small skillet over medium-high heat; add onion and garlic, and sauté until crisp-tender. Remove mixture from heat, and cool slightly.

Step 2

Stir in sour cream, milk, and pepper. Toss with pasta. Sprinkle with cheese and parsley. Garnish, if desired. Makes 4 servings.

Step 3

For Lemon Linguine, substitute 1 tablespoon fresh lemon juice for milk. Decrease pepper to 1/2 teaspoon, and add 1 tablespoon grated lemon rind.

Ratings & Reviews

sdwriter's Review

May 24, 2010
Awful. Wife and I both love lemon-pepper stuff, so I made the lemon version. We each took one bite and threw it out. Something about hot sour cream and the mix of flavors (especially sour cream & lemon) just made it inedible for us.

taval2's Review

May 16, 2010
I agree with the previous reviewer, not a lot of flavor but still pretty good. I made the lemon version. I served it with sautéed broccoli with a breadcrumb topping and seared scallops. Completely by accident some of the broccoli topping wound up on my pasta and it was delicious. If I make this again I will make the breadcrumb topping with it. 1 tablespoon butter, scant 1/4c breadcrumbs, a squeeze of lemon salt & pepper; browned in a pan. Gave it crunch and some needed flavor.

texacaliutagirl's Review

January 18, 2009
This recipe is a great base recipe that can be improved to fit different individuals' tastes. It turned out to be rather bland for me, so I added some onion powder, lemon juice, red pepper flakes, and nutmeg. This improved the flavor. I served this dish with baked salmon, and the flavors of the salmon combined with this dish made it a very nice dinner. My suggestion is that this dish should be served with other dishes that have a lot of flavor, as this one can lack its own.