Welcome to a delightful dish that celebrates the vibrant flavors of tomatoes! This Roasted Tomato Linguine pairs perfectly with fresh ingredients and is a breeze to whip up. Let’s dive into the deliciousness!
Cooking Tips
This part’s so satisfying! Roasting the lemon slices adds a lovely depth of flavor.
Favorite Parts
Don’t forget the fresh basil on top; it’s the perfect finishing touch!
Ingredients
- Lemon and Herbs:
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- Pasta and Greens:
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- Toppings:
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Instructions
- Prepare the Oven and Lemons:
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Step 1- Preheat the oven: Preheat the oven to 350°F and line a small baking sheet with parchment paper.
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Step 2- Roast the lemons: Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 15 to 20 minutes or until they're golden brown around the edges. Finely mince the lemons and set aside.
- Cook the Pasta and Combine:
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Step 3- Mix ingredients: In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt. Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.
Nutrition
- Calories: 450, Fat: 20g, Carbs: 55g, Protein: 15g
Cooking techniques
Roasting the lemon slices brings out their sweetness and adds a unique flavor to the dish.
Variations or substitutions
You can substitute the arugula with spinach or kale for a different taste and texture.
Storage tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Feel free to adjust the amount of garlic according to your preference!
