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Sun-Dried Tomato Linguine
At my house, this dish is known as Gus's Special Pasta. My oldest child claimed it as his own when he was 8, and I am always happy to oblige his request for this cheesy, garlicky, pungent meal. —Courtney Gaylord, Columbus, Indiana
Ingredients
- 1 package (16 ounces) linguine
- 1 jar (7 ounces) julienned oil-packed sun-dried tomatoes
- 6 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/2 cup minced fresh parsley
- 1-1/2 cups crumbled feta cheese
- 1-1/2 cups grated Parmesan cheese
Directions
- 1. In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot.
- 2. Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice.
- 3. Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.
Nutrition Facts
1-1/3 cups: 542 calories, 21g fat (8g saturated fat), 32mg cholesterol, 726mg sodium, 68g carbohydrate (3g sugars, 6g fiber), 23g protein.
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