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; 15 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 8 mg cholesterol; 407 mg sodium. 656 mg potassium; 53 g carbohydrates; 5 g fiber; 7 g sugar; 14 g protein; 0 g trans fatty acid; 2041 IU vitamin a; 32 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 181 mcg folate; 0 mcg vitamin b12; 212 mg calcium; 3 mg iron;