Roasted Tomato Linguine
Ingredients
The pasta and sauce
-
6
ounces
linguine pasta
-
1
cup
Roasted Tomatoes
-
1
tablespoon
extra-virgin olive oil
-
1
clove
garlic, minced
-
1
tablespoon
lemon juice
-
¼
teaspoon
sea salt
The toppings
-
1
½
cups arugula
-
3
ounces
fresh mozzarella, torn
-
¼
cup
toasted pine nuts
-
½
cup
fresh basil or dollops of pesto
-
4
very thin
lemon slices
Seasoning
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 350°F and line a small baking sheet with parchment paper.
- Place the lemon slices on the baking sheet, drizzle with olive oil, and sprinkle with salt. 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 the pasta cooking water.
- Add the hot pasta to the pot along with the reserved water and arugula, tossing to combine. Gently heat until the arugula wilts.
- Add thyme, roasted tomatoes, and minced lemons, tossing again.
- Top with mozzarella, pine nuts, and basil. Toss gently, season to taste, and serve.
Nutrition Facts (estimated)
Servings
2
Calories
450
Total fat
20g
Total carbohydrates
50g
Total protein
15g
Sodium
300mg
Cholesterol
30mg
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