Linguine pasta with lemon and tomatoes is the best way to add freshness and color to your platter. It is easy to make and fancy enough to serve to your dinner guests. It contains simple ingredients that you may find lying around in your pantry. So, let’s take a look at how to make this appetizing pasta.
- 4 ounces linguine pasta
- 1 ½ cups fresh cherry tomatoes (halved)
- 2 tbsp lemon juice
- ½ tsp lemon zest
- 3 tbsp extra virgin olive oil
- 3 garlic cloves (minced)
- 1 tsp dried thyme
- 3 tbsp chopped fresh basil
- ¾ cup parmesan cheese (shredded)
- 2 tsp salt
- 2 tsp ground black pepper
- 1/2 cup pasta water
- Boil the linguine pasta in a large pot. Follow the instructions on the pack. Make sure the water is 2-3 inches higher than the pasta to cook properly. To avoid any sticking, add a few drops of olive oil, stir it occasionally, and some salt for taste.
- Strain the pasta, when al dente, and reserve 1/2 cup of pasta water. Wash the strained pasta with cold water and set aside.
- Add 3 tbsp extra virgin olive oil in a separate sauté pan over medium-low heat, make sure there is enough room for later to add the pasta in and add 3 minced garlic cloves, 2 tbsp salt, 2 tbsp ground black pepper, 1 tsp of dried thyme and sauté.
- Add in 1 and a half cup of fresh cherry tomatoes, cut in halves, 2 tbsp of lemon juice, and ½ cup of pasta water. Stir till tomatoes are soft.
- Toss the boiled pasta in the pan and add ¾ cup of shredded parmesan cheese. Cook it thoroughly over medium-low heat. The cheese will add a creamy texture to the pasta.
- Add 3 tbsp of chopped fresh basil and ½ tsp of lemon zest to the pasta and give a final stir.
- Dish the pasta in a big bowl or separate servings and enjoy.