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Linguine with Sun-Dried Tomatoes, Olives and Lemon
Servings
6
Prep Time
8 minutes
Cook Time
10 minutes
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 garlic clove (roughly chopped)
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice (from 1 large lemon)
- Zest of 1 large lemon
- 3/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper
Instructions
- 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, about 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 juice, and lemon zest. Pulse until blended but still chunky.
- Add the tomato mixture and Parmesan cheese to the pasta and toss well until the pasta is coated. Season with salt and pepper, to taste.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 67 grams
- Protein
- 19 grams
- Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholestrol
- 13 milligrams
- Sodium
- 595 milligrams
- Fiber
- 5 grams
- Sugar
- 3 grams
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