Light, no-cook lemon-garlic sauce dresses a tangle of linguine and vegetables. Mix red and yellow cherry tomatoes for the prettiest dish.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, combine the zest (about 2 teaspoons) and juice (about 3 tablespoons) of the lemon, the tomatoes, oil, chives, garlic, salt and 1/2 teaspoon pepper.

  • In a large pot, cook the linguine according to package directions. Drain pasta and return to pot. Return pot to medium heat. Add tomato mixture and stir to combine. Heat through. Add arugula and stir just until arugula wilts. Serve topped with Parmesan and additional pepper, if desired.

Nutrition Facts

398 calories; total fat 15g; saturated fat 4g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 8mg; sodium 407mg; potassium 656mg; carbohydrates 53g; fiber 5g; sugar 7g; protein 14g; trans fatty acidg; vitamin a 2041IU; vitamin c 32mg; thiamin 1mg; riboflavinmg; niacin equivalents 5mg; vitamin b6mg; folate 181mcg; vitamin b12mcg; calcium 212mg; iron 3mg.