ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pesto Linguine With Lemon

Yield Makes 6 servings (serving size: 2 cups)
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.

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

Nutrition 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

How to Make It

  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.