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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.

Health JANUARY 2008

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

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.

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
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Pesto Linguine With Lemon recipe

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