Pesto Linguine With Lemon



  • Sun-Dried Tomato Pesto
  • 1 cup chopped sun-dried tomatoes, packed without oil
  • 4 tablespoons pine nuts, toasted
  • 1 tablespoon lemon zest
  • 1/4 cup chopped pitted kalamata olives
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 16 ounces uncooked linguine
  • Vegetable Medley
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 medium chopped onion
  • 2 cups diced oyster mushroom caps, (about 6 ounces)
  • 1 medium (1/4x1/4-inch) julienne-cut red bell pepper
  • 3/4 cup thinly sliced fresh basil
  • 3 cups trimmed arugula
  • 1 cup dry white wine
  • 2 cups chopped tomato


1. Combine pesto ingredients (through olive oil) in a blender or food processor until smooth.

2. Cook pasta according to package directions, omitting salt and fat. While the pasta cooks, prepare the vegetable medley.

3. Heat oil in a large sauté pan over medium heat. Add garlic and onion; sauté 2-3 minutes, or until onion is translucent. Add mushrooms and pepper; continue cooking for 4 minutes, stirring frequently. Add basil, arugula, wine, and tomatoes; continue cooking 4-5 minutes.

4. Combine pesto with vegetable medley; then combine pesto-vegetable mixture with linguine.

5. Divide pasta evenly among 6 plates.

    Prep: 20 minutes; Cook: 20 minutes. This antioxidant-rich, veggie-packed recipe helps you meet your daily quota, and with 8 grams of fiber, it will keep you satisfied for hours.
  • Yield: Makes 6 servings (serving size: 2 cups)

Nutritional Information

Calories per serving: 511
Fat per serving: 15g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 8g
Polyunsaturated fat per serving: 4g
Protein per serving: 16g
Carbohydrate per serving: 74g
Fiber per serving: 8g
Cholesterol per serving: 0.0mg
Iron per serving: 5mg
Sodium per serving: 312mg
Calcium per serving: 81mg
Jesús González of Rancho La Puerta