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




  • 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; 8 mg cholesterol; 407 mg sodium. 53 g carbohydrates; 14 g protein;