Pesto Linguine With Lemon |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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:
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 |
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 |
Directions:
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.
|
|