Linguine With Lemon Tomatoes Recipes

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PASTA WITH TOMATOES AND LEMON



Pasta with Tomatoes and Lemon image

A fresh light pasta that take only a few minutes to make!

Provided by Linda Spiker

Categories     Main Course

Time 15m

Number Of Ingredients 9

16 ounces angel hair pasta, or pasta of your choice
2 cups ripe tomatoes, diced (approx 4 small or 2 large tomatoes)
1 teaspoon lemon zest
Juice of 1 large lemon, or more if you like things lemony
2 tablespoons capers (no juice from the jar)
3 cloves garlic, peeled and minced
1/4 cup extra virgin olive oil
Sea Salt, to taste
Red peppers flakes, (optional) to taste

Steps:

  • Place large pot of water on cook top to boil (follow package instructions for cooking pasta)
  • Prepare all ingredients while waiting for water to boil.
  • Place diced tomatoes on paper towels to absorb extra juice, then place tomatoes in a large bowl, set aside.
  • Combine olive oil, minced garlic, lemon zest and lemon juice, capers and a pinch of sea salt in a small dish, whisk.
  • After all ingredients are prepared, add pasta to boiling water.
  • When pasta is al dente, strain and pour over tomatoes. Drizzle with olive oil mixture and toss till thoroughly combined. Sprinkle with Parmesan (optional), sea salt and red pepper flakes if desired. If you need a little more olive oil, add it! Serve:)

LINGUINE WITH LEMON & TOMATOES



Linguine with Lemon & Tomatoes image

This roasted lemon & tomato linguine pasta is a simple, yet elevated, summer dinner. Roast the tomatoes ahead of time, and this recipe comes together in a flash.

Provided by Jeanine Donofrio

Categories     Main dish

Time 35m

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 350°F and line a small baking sheet with parchment paper.
  • Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they're golden brown around the edges. Finely mince the lemons and set aside.
  • In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
  • 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. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.

LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON



Linguine with Sun-Dried Tomatoes, Olives, and Lemon image

Provided by Giada De Laurentiis

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound linguine pasta
1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained
1 cup (4 ounces) medium green olives, pitted
1 packed cup fresh basil leaves
1 clove garlic, roughly chopped
1/3 cup extra-virgin olive oil
Zest and juice of 1 large lemon
3/4 cup grated Parmesan
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
  • In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
  • Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

LEMON LINGUINE



Lemon Linguine image

Ann Dockendorf of Clearwater, Minnesota coats pasta with a succulent blend of lemon and herbs, then sprinkles it with Parmesan cheese. "Serve it as a versatile side dish...or dress it up with cooked chicken or ham for a delicious entree," she writes.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

8 ounces linguine
3 tablespoons butter, melted
1 tablespoon lemon juice
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt-free lemon-pepper seasoning
1/4 cup grated Parmesan cheese

Steps:

  • In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss.

Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

ANGEL HAIR PASTA WITH LEMON, GARLIC AND TOMATOES



Angel Hair Pasta With Lemon, Garlic and Tomatoes image

Served with a fresh salad, I think this is a perfect summer weekday meal. It comes together very fast if you prepare all the ingredients beforehand. (note: typo in wine amount has been corrected - 1/4 cup, not 1 1/4 cup - yowza, that'd be a lot of wine!)

Provided by Primordial

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb angel hair pasta
1/2 cup fresh basil, chopped
1/2 cup parmesan cheese, freshly grated
2 tablespoons extra virgin olive oil
4 -8 garlic cloves, finely minced
1/4 cup dry white wine
1/2 cup fresh lemon juice
2 1/2 cups vine-ripe tomatoes, seeded and diced medium
1 teaspoon coarse salt
fresh ground black pepper (to taste)

Steps:

  • Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
  • While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
  • Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.

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