Linguine with Lemon & Tomatoes
Ingredients
The pasta
-
6
ounces
linguine pasta
-
1
cup
roasted tomatoes
The toppings
-
4
slices
very thin lemon slices
-
1
tablespoon
extra-virgin olive oil
-
1
clove
garlic, minced
-
1
tablespoon
lemon juice
-
1½
cups
arugula
-
1
tablespoon
fresh thyme
-
3
ounces
fresh mozzarella, torn
-
¼
cup
toasted pine nuts
-
½
cup
fresh basil
-
to taste
sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Place lemon slices on the baking sheet, drizzle with olive oil, and sprinkle with salt, then roast for 15 to 20 minutes until golden brown.
- Finely mince the roasted lemons and set aside.
- In a medium-sized pot, combine olive oil, minced garlic, lemon juice, and sea salt.
- Cook the linguine according to package directions until al dente, reserving ¼ cup of pasta cooking water.
- Add the hot pasta to the pot with the olive oil mixture along with the reserved pasta water and arugula, tossing gently.
- If needed, gently heat until the arugula wilts and the pasta is warmed through.
- Add thyme, tomatoes, and minced lemons, tossing again.
- Top with mozzarella, pine nuts, and basil, then gently toss and season to taste before serving.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
You might also like