Sun-Dried Tomato and Lemon Zest Linguine with Garlic Oil

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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-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs linguine pasta, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Frequently asked questions

How long does Sun-Dried Tomato and Lemon Zest Linguine with Garlic Oil take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Dried Tomato and Lemon Zest Linguine with Garlic Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep linguine pasta from drying out.

Can I substitute ingredients in Sun-Dried Tomato and Lemon Zest Linguine with Garlic Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Dried Tomato and Lemon Zest Linguine with Garlic Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sun-Dried Tomato and Lemon Zest Linguine with Garlic Oil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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