Print Options:

Flaxseed Oil Linguine

Yields6 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

 ½ cup Alligga Flaxseed Cooking Oil
 2 tbsp Chopped Garlic
 1 tbsp Dry Chili Flakes
 ¼ cup White Wine
 2 cups Cherry Tomato Halves
 8 cups Cooked Linguine
 ¼ cup Italian Parsley Leaves or Kale Leaves Chopped
 2 tsp Salt
 ½ cup Parmesan Cheese, Grated, Optional

Add the flaxseed oil, garlic, chili flakes and salt to a cold pan and heat over medium high heat until the garlic begins to sizzle and cook.


Add the cherry tomato halves and continue heating until the tomatoes start to soften before adding the white wine.


Cook out the wine until it has evaporated by at least half then add the cooked linguine with some of the pasta cooking water (enough to coat the noodles).


Continue heating until the pasta is coated with the oil sauce, add the chopped parsley or kale and serve.


Top each portion of pasta with some parmesan cheese before serving if using parmesan cheese.

Nutrition Facts

Serving Size 164g per serving

Servings 6

Amount Per Serving
Calories 480
% Daily Value *
Total Fat 23g36%

Saturated Fat 3g15%
Trans Fat 0.0g
Cholesterol 0.0mg0%
Sodium 780mg33%
Potassium 310mg9%
Total Carbohydrate 59g20%

Dietary Fiber 1g4%
Sugars 4g
Protein 14g29%

Calcium 23%
Iron 3%
Vitamin D 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.