Linguine with Lemon Tomatoes

There’s something incredibly refreshing about a bowl of Linguine with Lemon Tomatoes. I still remember the first time I made it: the sun was shining, and I wanted a dish that screamed summer. With abundant fresh ingredients and the bright zing of lemons, this dish transformed my kitchen into a sun-drenched Italian trattoria. You could almost hear the waves crashing as I twirled the linguine onto my fork, savoring each bite. It’s a dish that’s simple yet feels special, perfect for a midweek dinner or a casual gathering with friends. Whenever I crave something light and zesty, Linguine with Lemon Tomatoes always comes to mind.

What You’ll Need for Linguine with Lemon Tomatoes

The magic of Linguine with Lemon Tomatoes lies in its simple yet vibrant ingredients. Each component plays a crucial role, creating a harmonious balance of flavors. The roasted tomatoes bring sweetness, while the lemons add a delightful tang. Together with fresh basil and arugula, these ingredients come together to make a dish that is both refreshing and hearty.

• 1 cup Roasted Tomatoes: They provide a sweet and slightly smoky flavor that elevates the dish.
• 4 very thin lemon slices: Fresh and zesty, they brighten the entire dish.
• 1 tablespoon extra-virgin olive oil: Adds richness and a smooth texture.
• 1 garlic clove, minced: A hint of savory flavor that complements the other ingredients.
• 1 tablespoon lemon juice: For an extra punch of acidity.
• 6 ounces linguine pasta: The perfect base for this dish.
• 1 1/2 cups arugula: Adds a peppery freshness.
• 1 tablespoon fresh thyme: An aromatic herb that enhances the flavors.
• 3 ounces fresh mozzarella, torn: Creamy and delicious, it melts beautifully.
• ¼ cup toasted pine nuts: Adds a nutty crunch and depth.
• ½ cup fresh basil: The quintessential herb for Italian cooking.
• Sea salt and freshly ground black pepper: Essential seasoning to taste.

How to Make Linguine with Lemon Tomatoes

Making Linguine with Lemon Tomatoes is a breeze, and I truly enjoy every step of the process. It’s a dish that not only stimulates your taste buds but also fills your kitchen with delightful aromas. Let’s get cooking!

1. Start by preheating your oven to 350°F. Line a small baking sheet with parchment paper. This step ensures that your lemon slices roast evenly and don’t stick.

2. Lay the lemon slices flat on the baking sheet. Drizzle with extra-virgin olive oil and sprinkle with some salt. Pop them in the oven and roast for about 15 to 20 minutes. You’re looking for them to turn a lovely golden brown around the edges.

3. Once the lemons are roasted, finely mince them and set aside. This will infuse the dish with a rich lemon flavor.

4. Now, grab a medium-sized pot and place it on the stove. Add the remaining extra-virgin olive oil, minced garlic, lemon juice, and a pinch of sea salt.

5. Bring a large pot of salted water to a boil for the linguine pasta. Cook according to package directions until al dente. Remember to reserve ¼ cup of the pasta cooking water before draining!

6. Once the pasta is cooked, scoop it back into the pot along with the reserved pasta water. Toss in the arugula and stir gently. If the arugula isn’t wilting, you can gently heat the pot until it does.

7. Next, add in the thyme, roasted tomatoes, and those finely minced lemons. Toss everything together until well mixed.

8. Now, it’s time to add the final touches. Top the dish with torn mozzarella, toasted pine nuts, and fresh basil. Gently toss once more.

9. Finally, season to taste with sea salt and freshly ground black pepper. Serve immediately and enjoy your delicious creation!

Recipe Tips about Linguine with Lemon Tomatoes

Even though Linguine with Lemon Tomatoes is straightforward, a few tips can enhance your cooking experience. Let’s delve into some valuable insights!

• Storage: To store leftovers, place them in an airtight container. They can last in the fridge for up to three days.
• Freezing: While it’s best enjoyed fresh, you can freeze the cooked pasta and sauce for about a month. Thaw in the refrigerator before reheating.
• Pairing: This dish pairs beautifully with a simple mixed greens salad and crusty bread to soak up the delicious sauce.
• Variations: Experiment by adding other vegetables like spinach or zucchini for a different twist.
• Presentation: For a restaurant-style presentation, consider garnishing with a few whole basil leaves and a drizzle of olive oil before serving.

Perfect Pairings for Linguine with Lemon Tomatoes

Serving Linguine with Lemon Tomatoes can be as delightful as making it. Here are some pairing ideas to elevate your dining experience:

• Salads: Offer a refreshing side like a mixed greens salad topped with a zesty vinaigrette to complement the dish’s flavors.
• Occasions: This dish is perfect for summer gatherings, casual dinners, or even a lovely lunch.
• Storage tips: Store any leftovers in an airtight container in the fridge for up to three days to keep it fresh.
• Seasonal pairings: Enjoy this dish with fresh summer fruits like berries or peaches for dessert to keep the meal light.

FAQ

Conclusion

Linguine with Lemon Tomatoes is a delightful dish that perfectly captures the essence of summer. With its vibrant flavors and fresh ingredients, it’s sure to impress anyone at the table. I encourage you to try this easy and refreshing recipe; your taste buds will thank you!

Linguine with Lemon Tomatoes

Craving something light and refreshing? Try this Linguine with Lemon Tomatoes. With the perfect balance of zesty lemon and sweet roasted tomatoes, it’s an easy weeknight dinner that will impress your guests. Make it tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Roasted Tomatoes
• 4 very thin lemon slices
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove
• 1 tablespoon lemon juice
• 6 ounces linguine pasta
• 1.5 cups arugula
• 1 tablespoon fresh thyme
• 3 ounces fresh mozzarella
• 0.25 cup toasted pine nuts
• 0.5 cup fresh basil
• Sea salt
• freshly ground black pepper

Equipment

• Baking Sheet
• Chef's Knife
• Oven

Method

 

1. Start by preheating your oven to 350°F. Line a small baking sheet with parchment paper. This step ensures that your lemon slices roast evenly and don’t stick.
2. Lay the lemon slices flat on the baking sheet. Drizzle with extra-virgin olive oil and sprinkle with some salt. Pop them in the oven and roast for about 15 to 20 minutes. You’re looking for them to turn a lovely golden brown around the edges.
3. Once the lemons are roasted, finely mince them and set aside. This will infuse the dish with a rich lemon flavor.
4. Now, grab a medium-sized pot and place it on the stove. Add the remaining extra-virgin olive oil, minced garlic, lemon juice, and a pinch of sea salt.
5. Bring a large pot of salted water to a boil for the linguine pasta. Cook according to package directions until al dente. Remember to reserve ¼ cup of the pasta cooking water before draining!
6. Once the pasta is cooked, scoop it back into the pot along with the reserved pasta water. Toss in the arugula and stir gently. If the arugula isn't wilting, you can gently heat the pot until it does.
7. Next, add in the thyme, roasted tomatoes, and those finely minced lemons. Toss everything together until well mixed.
8. Now, it’s time to add the final touches. Top the dish with torn mozzarella, toasted pine nuts, and fresh basil. Gently toss once more.
9. Finally, season to taste with sea salt and freshly ground black pepper. Serve immediately and enjoy your delicious creation!

Notes

To store leftovers, place them in an airtight container. They can last in the fridge for up to three days.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.