Rating: 3 stars
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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

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Recipe Summary

hands-on:
15 mins
fry:
30 mins
total:
45 mins
Servings:
5
Yield:
(10 cups) 5 to 6 main-dish servings or 8 to 10 side-dish servings
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 15g; cholesterol 8mg; saturated fat 4g; carbohydrates 53g; mono fat 9g; poly fat 2g; insoluble fiber 5g; sugars 7g; protein 14g; vitamin a 2040.8IU; vitamin c 32.5mg; thiamin 0.6mg; riboflavin 0.3mg; niacin equivalents 5.1mg; vitamin b6 0.3mg; folate 181.4mcg; vitamin b12 0.2mcg; sodium 407mg; potassium 656mg; calcium 212mg; iron 2.9mg.
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