Lemon-Sesame Linguine


Made with just a few basic ingredients, this salad is an essential summer standby. For a light yet satisfying supper, serve these noodles with grilled vegetables.

  • 4Servings


  • 12 oz. linguine
  • 2 tsp. dark sesame oil
  • 1/2 cup chopped scallions (white and light green parts), about 8
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 Tbs. toasted sesame seeds
  • 1/3 cup tahini
  • 1/4 cup boiling water
  • 3 Tbs. fresh lemon juice
  • 3 Tbs. low-sodium soy sauce
  • 2 Tbs. minced fresh ginger
  • 4 tsp. chile paste with garlic
  • 1 Tbs. grated lemon peel
  • 1 Tbs. sugar
  • 4 cloves garlic, minced


Bring large pot lightly salted water to a boil.

Make dressing: Put tahini into medium bowl. Gradually whisk in boiling water until smooth and creamy. Add remaining dressing ingredients and whisk until blended. (Dressing can be made up to 4 days ahead and refrigerated.)

Drop linguine into boiling water; stir to prevent sticking. Cook until just tender, 8 to 10 minutes. Drain and rinse with cold running water. Drain again, shaking colander. Transfer to large bowl. Drizzle with sesame oil and toss to coat.

Add reserved dressing to linguine and toss to coat. Transfer to large shallow serving bowl. Sprinkle with scallions, parsley and sesame seeds and serve at room temperature.

Nutrition Information

  • Calories: 317
  • Carbohydrate Content: 35 g
  • Fat Content: 16 g
  • Fiber Content: 4 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 401 mg