Pesto Linguine With Lemon

 Recipe
Prep: 20 minutes; Cook: 20 minutes. This antioxidant-rich, veggie-packed recipe helps you meet your daily quota, and with 8 grams of fiber, it will keep you satisfied for hours.

Yield:

Makes 6 servings (serving size: 2 cups)

Nutritional Information

Calories 511
Fat 15 g
Satfat 2 g
Monofat 8 g
Polyfat 4 g
Protein 16 g
Carbohydrate 74 g
Fiber 8 g
Cholesterol 0.0 mg
Iron 5 mg
Sodium 312 mg
Calcium 81 mg

Ingredients

Sun-Dried Tomato Pesto
1 cup chopped sun-dried tomatoes, packed without oil
4 tablespoons pine nuts, toasted
1 tablespoon lemon zest
1/4 cup chopped pitted kalamata olives
1/2 teaspoon crushed red pepper
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
16 ounces uncooked linguine
Vegetable Medley
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 medium chopped onion
2 cups diced oyster mushroom caps, (about 6 ounces)
1 medium (1/4x1/4-inch) julienne-cut red bell pepper
3/4 cup thinly sliced fresh basil
3 cups trimmed arugula
1 cup dry white wine
2 cups chopped tomato

Preparation

1. Combine pesto ingredients (through olive oil) in a blender or food processor until smooth.

2. Cook pasta according to package directions, omitting salt and fat. While the pasta cooks, prepare the vegetable medley.

3. Heat oil in a large sauté pan over medium heat. Add garlic and onion; sauté 2-3 minutes, or until onion is translucent. Add mushrooms and pepper; continue cooking for 4 minutes, stirring frequently. Add basil, arugula, wine, and tomatoes; continue cooking 4-5 minutes.

4. Combine pesto with vegetable medley; then combine pesto-vegetable mixture with linguine.

5. Divide pasta evenly among 6 plates.

Jesús González of Rancho La Puerta,

Health

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note