Linguine with Sun-Dried Tomatoes, Olives, and Lemon
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 554
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 66
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 13
- Sodium
- 631
- Total: 17 min
- Prep: 8 min
- Cook: 9 min
Ingredients
1 pound linguine pasta
1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained
1 cup (4 ounces) medium green olives, pitted
1 packed cup fresh basil leaves
1 clove garlic, roughly chopped
1/3 cup extra-virgin olive oil
Zest and juice of 1 large lemon
3/4 cup grated Parmesan
Salt and freshly ground black pepper
Directions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
- In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
- Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.