Pesto Linguine With Lemon

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)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 511
  • Fat: 15g
  • Saturated fat: 2g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 4g
  • Protein: 16g
  • Carbohydrate: 74g
  • Fiber: 8g
  • Cholesterol: 0.0mg
  • Iron: 5mg
  • Sodium: 312mg
  • Calcium: 81mg


  • 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


  1. 1. Combine pesto ingredients (through olive oil) in a blender or food processor until smooth.
  2. 2. Cook pasta according to package directions, omitting salt and fat. While the pasta cooks, prepare the vegetable medley.
  3. 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. 4. Combine pesto with vegetable medley; then combine pesto-vegetable mixture with linguine.
  5. 5. Divide pasta evenly among 6 plates.
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