Sun-Dried Tomato and Lemon Zest Linguine with Garlic Oil

By AislePrompt Editorial · ·

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A bright pasta dish featuring the vibrant flavor of sun-dried tomatoes and fresh lemon zest, elevated with fragrant garlic-infused olive oil. This Italian pasta recipe (vegetarian), ready in about 25 minutes, pairs linguine pasta, extra virgin olive oil, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz linguine pasta and cook for 9 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 4 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 2 minutes until the garlic is fragrant and just beginning to turn golden — be careful not to burn.
  3. Step 3: Add 1/2 cup chopped sun-dried tomatoes to the skillet and cook with the garlic oil for 2 minutes to release their flavor.
  4. Step 4: Toss the drained linguine into the skillet with the garlic and sun-dried tomato oil. Add 1 tbsp lemon zest, 1/4 cup chopped fresh parsley, and 1/4 cup reserved pasta water. Stir over medium heat for 1-2 minutes until the sauce lightly coats the pasta.
  5. Step 5: Season with salt and black pepper to taste, then remove from heat and sprinkle 1/2 cup grated Parmesan cheese on top before serving.

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