You’ll love linguine with sun-dried tomatoes, salty olives, and bright lemon! Serve it as a light main dish, side dish, or even a salad.
I’m so happy to have Kelly from Eat Yourself Skinny guest posting for me today. Not only is Kelly the sweetest girl on the planet, but she also has a wonderful blog with great photography and healthy, easy to make recipes! If you haven’t seen her blog, go check it out ASAP! With that, I’ll turn it over to Kelly! She cooked up something that looks so delicious, and perfect for these hot summer days! Show her some love!
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Hi friends! I’m SO excited to be guest posting for Rachel’s fabulous blog! I was lucky enough to have her guest post for me recently and she made delicious Blueberry-Strawberry Muffins that were such a huge hit…mmm! Not only are Rachel’s recipes amazing and so delicious, her blog Rachel Cooks is crazy fun to read and definitely one of my favorites :) (See what I mean when I said she is the sweetest person on the planet?!? –From Rachel)
The dish I chose to share with you is one I’ve wanted to make for a while now and I found this recipe while watching the gorgeous Giada De Laurentiis on Food Network. I mean, you can’t go wrong with one of HER recipes right??
This linguine with sun-dried tomatoes has so many amazing flavors and the use of lemon is incredible! I love this pasta dish because there is absolutely no heavy cream or butter and everything tastes amazingly fresh.
Oh, and did I mention this was super easy to whip up and took me no longer than 10 minutes??
Yep, it’s pretty awesome.
Best part about this dish is that it yields SO many leftovers and we found that it actually tastes just as great cold! Reminds me of a cold pasta salad that you would find at a cookout or picnic.
This pasta dish is something I would definitely share with my friends. Hope you enjoy this as much as we do! Thanks again, Rachel, for inviting me to guest post on your wonderful blog!
Linguine with Sun-Dried Tomatoes, Olives, and Lemon
Ingredients
- 1 pkg. (16 oz.) linguine pasta
- 1 cup (6 oz.) chopped or julienned sun-dried tomatoes in oil, drained
- 1 cup (4 oz.) medium green olives, pitted
- 1 cup fresh basil leaves, packed
- 1 clove garlic, roughly chopped
- 1/3 cup extra-virgin olive oil
- Zest and juice of 1 large lemon
- 3/4 cup grated Parmesan cheese
- Salt and freshly ground back pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
- In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice and reserved pasta water. Pulse until blended but still chunky.
- Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper to taste. Enjoy!
Notes
- Add cooked shrimp or chicken to pasta, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
YUMMY! Go Kelly!! :)
Great guest post from Kelly! I love Giada too :)
Oh I’m so sorry I didn’t explain! The reserve of the 1 cup pasta water is to be combined into the mixture in the food processor so that you have a great sauce :) It didn’t explain that in the recipe either when I did it, but it tasted really good after I did that and really helped coat the pasta.
Love both of your sites ladies! Cannot wait to try so many of your recipes out:)
Looks delicious, I’ll have to check out Kelly’s blog.
The pasta looks wonderful! So full of flavor with the sun dried tomatoes, I am sure!! Great job with the guest post Kelly!
Simply gorgeous! I would pay good money to eat that! :)
Looks delish!! Just one question, though…what is the “reserve about 1 cup of the pasta water” for? It’s not mentioned again in the recipe…
Hmm, I’m at work right now but I’ll check with Kelly and get back with you!
Did you see Kelly’s reply, Elizabeth? The water should get added into the sauce. Thanks for noticing that!
No, I hadn’t seen it yet ~ Thanks for passing it along! that makes sense though, adding it to the sauce. I’ll have to give this a try :-)
This is a great guest post with a very delicious recipe.
Aww thanks again for having me Rachel! :)