Linguine with Lemon & Tomatoes
Total Time
35 mins
Prep Time
5 mins
Cook Time
30 mins
Rating
4.99 out of 5 stars
(52)
Ingredients
2 servings
- 1 cup Roasted Tomatoes
- 4 very thin lemon slices
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 6 ounces linguine pasta
- 1 1/2 cups arugula
- 1 tablespoon fresh thyme
- 3 ounces fresh mozzarella, torn
- ¼ cup toasted pine nuts
- ½ cup fresh basil
- Sea salt and freshly ground black pepper
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Preparation
Step 1
Preheat the oven to 350°F and line a small baking sheet with parchment paper.
Step 2
Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 15 to 20 minutes or until they’re golden brown around the edges. Finely mince the lemons and set aside.
Step 3
In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
Step 4
Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through.
Step 5
Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.
Step 6
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Chef's notes
Use your favorite cheese! Crumbled feta or goat cheese would be excellent.
Switch the pasta! I love linguine pasta here, but another long-cut pasta, like fettuccine or spaghetti, would work too.
Simplify your pasta by omitting the cherry tomatoes. Add an extra handful of arugula and finish your linguine with a shower of grated Parmesan cheese.
Make pesto linguine! Skip the thyme, and toss your pasta with a few big scoops of pesto. It’s delicious with the roasted tomatoes, lemon, and fresh mozzarella.
Make it vegan by skipping the cheese. Add a few handfuls of roasted chickpeas in its place to make this pasta heartier.
