Hi everyone! I’ve been a little quiet on the recipe front this week because my boyfriend’s brother is getting married on Friday, and we’ve been busy with preparations. I love weddings, and this one promises to be beautiful — I can’t wait to share photos soon.
Even with everything going on, I’ve still been cooking. I’m excited to be guest posting over at Not Rachael Ray today and was thrilled when she invited me to share this recipe. You might remember her popular Blueberry-Strawberry Muffins — they were a big hit — and today I decided to recreate a pasta inspired by one of my favorite chefs, Giada De Laurentiis.
On one of Giada’s shows I saw a recipe for Linguine with Sun-Dried Tomatoes, Olives and Lemon that sounded irresistible, so I tried it at home. The bright lemon, savory olives, and tangy sun-dried tomatoes make a light but flavorful sauce that clings beautifully to whole wheat linguine. There’s no heavy cream or butter here — just fresh ingredients and olive oil — so the dish tastes clean, vibrant, and surprisingly refreshing.
This pasta is incredibly quick to prepare; I was able to make it in under ten minutes once the water was boiling. It yields generous portions and makes excellent leftovers. The flavors meld overnight, and I loved it cold the next day — it’s almost like a pasta salad, perfect for picnics or potlucks. If you’re looking for a simple, crowd-pleasing recipe that’s full of Mediterranean flavor, this is a great option.
RECIPE
Linguine with Sun-Dried Tomatoes, Olives and Lemon
Adapted from Giada De Laurentiis
Yield: 8 servings
Ingredients
- 1 lb. whole wheat linguine
- 1 cup sun-dried tomatoes, chopped or julienned
- 1/2 cup medium green olives, pitted and halved if large
- 1 packed cup fresh basil leaves
- 1 clove garlic, roughly chopped
- 1/4 cup extra-virgin olive oil
- Zest and juice of 1 large lemon
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the linguine and cook until al dente, about 8 to 10 minutes, stirring occasionally. Reserve about 1 cup of the starchy pasta cooking water before draining.
- While the pasta cooks, combine the sun-dried tomatoes, olives, basil, garlic, olive oil, lemon zest, lemon juice, and a splash of the reserved pasta water in a food processor. Pulse until the mixture is blended but still has some texture — you want small pieces, not a smooth purée.
- Place the drained pasta in a large serving bowl. Add the grated Parmesan and toss to combine. Spoon the tomato-olive mixture over the linguine and toss gently, adding additional reserved pasta water a little at a time if needed to help coat the pasta evenly.
- Season with salt and freshly ground black pepper to taste. Serve warm, or allow the pasta to cool and serve it chilled or at room temperature as a bright pasta salad. Enjoy!
Notes & Tips
Serving Size: 2 oz. • Calories: 304 • Fat: 9.3 g • Carbs: 45.6 g • Fiber: 6.8 g • Protein: 9.9 g • WW Points+: 8 pts
Tips:
- If your sun-dried tomatoes are packed in oil, drain them well before using. If they’re very dry, soak them briefly in hot water to soften, then drain.
- Reserve pasta water intentionally — its starch helps bind the sauce to the linguine and creates a silky texture without added cream.
- For a heartier meal, add grilled chicken, shrimp, or roasted vegetables. To keep it vegetarian, toss in extra beans or roasted chickpeas for protein.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This pasta is excellent cold, and the flavors often deepen after resting overnight.
Be sure to check out the full post over at Not Rachael Ray and send her some love. I hope you’re having a lovely week — I’ll be back soon with more recipes to share!