Sun-Dried Tomato & Herb Linguine

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Creamy pasta with sun-dried tomatoes and fresh herbs, finished with a hint of lemon zest for bright acidity. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs linguine, extra virgin olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 12 oz linguine
• 3 tbsp extra virgin olive oil
• 4 cloves, minced garlic
• 3 tbsp, drained and chopped sun-dried tomatoes in oil
• 1/4 cup, finely chopped fresh basil
• 1 tsp lemon zest
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of heavily salted water to a rolling boil. Add 12 oz linguine and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
2. Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Stir in 3 tbsp chopped sun-dried tomatoes and cook for 2 minutes until warmed through. Add 1/4 cup chopped fresh basil and 1 tsp lemon zest, stirring to combine.
4. Step 4: Reduce heat to low, add 1/2 cup heavy cream and 1/2 cup reserved pasta water, then stir in 1/2 cup grated Parmesan until melted and creamy. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
5. Step 5: Add drained linguine to skillet and toss vigorously for 2 minutes until pasta is evenly coated and sauce clings to strands. Add additional pasta water if sauce thickens too much.