Sun-Dried Tomato & Herb Linguine
Creamy pasta with sun-dried tomatoes and fresh herbs, finished with a hint of lemon zest for bright acidity. This italian-inspired pasta ready in about 35 minutes pairs linguine, extra virgin olive oil, minced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato & Herb Linguine take to make?
Total time is about 35 minutes (15 min prep + 20 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 & Herb Linguine?
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 from drying out.
Can I substitute ingredients in Sun-Dried Tomato & Herb Linguine?
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 & Herb Linguine 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.
What goes well with Sun-Dried Tomato & Herb Linguine?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
