Linguine with Sun-Dried Tomatoes, Olives and Lemon
Ingredients
The pasta
-
1
lb.
whole wheat linguine pasta
The sauce
-
1
cup
sun-dried tomatoes, chopped or julienned
-
½
cup
medium green olives, pitted
-
1
cup
fresh basil leaves
-
1
clove
garlic, roughly chopped
-
¼
cup
extra-virgin olive oil
-
1
large
lemon (zest and juice)
-
½
cup
grated parmesan cheese
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- 1. Boil salted water in a large pot and cook the pasta until tender, about 8 to 10 minutes. Drain, reserving 1 cup of pasta water, and place pasta in a serving bowl.
- 2. In a food processor, blend sun-dried tomatoes, olives, basil, garlic, olive oil, lemon zest, lemon juice, and reserved pasta water until chunky.
- 3. Add parmesan cheese to the pasta and toss well. Pour the tomato mixture over the pasta and toss to coat. Season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
8
Calories
304
Total fat
9.3g
Total carbohydrates
45.6g
Total protein
9.9g
Sodium
0mg
Cholesterol
0mg
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