Hello, friends! I’ve been a little quieter than usual with recipes this week because my boyfriend’s brother is getting married on Friday and preparations have kept us busy. I love weddings, and this one promises to be incredibly beautiful — I can’t wait to share photos soon.
Even so, I’ve still spent time in the kitchen and I’m excited to share a guest post I recently contributed to Not Rachael Ray. While there, I adapted a favorite dish inspired by the lovely Giada De Laurentiis: Linguine with Sun-Dried Tomatoes, Olives and Lemon. I first saw this on a cooking show and knew I had to try it at home. It’s fresh, bright, and surprisingly simple to make.
This linguine recipe stands out because it uses no heavy cream or butter — just extra-virgin olive oil, fresh basil, a squeeze of lemon, and bold sun-dried tomatoes. The result is a vibrant pasta that feels light yet satisfying. Best of all, it’s quick to prepare (about 10 minutes active time) and makes excellent leftovers that taste great cold like a pasta salad — perfect for picnics or potlucks.
Linguine with Sun-Dried Tomatoes, Olives and Lemon
Recipe adapted from Giada De Laurentiis
Yield: 8 servings
Ingredients
- 1 lb. whole wheat linguine pasta
- 1 cup sun-dried tomatoes, chopped or julienned
- 1/2 cup medium green olives, pitted and halved
- 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 salted water to a boil over high heat. Add the linguine and cook until tender but still firm to the bite, 8 to 10 minutes, stirring occasionally. Reserve about 1 cup of the pasta cooking water, then drain the pasta and place it in a large serving bowl.
- In a food processor or sturdy blender, combine the sun-dried tomatoes, olives, basil, garlic, olive oil, lemon zest, lemon juice, and about 1/4 to 1/2 cup of the reserved pasta water. Pulse until the mixture is blended but still slightly chunky — you want texture rather than a smooth purée.
- Add the grated Parmesan to the hot pasta and toss to combine. Pour the sun-dried tomato mixture over the pasta and toss until the linguine is evenly coated. If the sauce seems thick, add a splash more of the reserved pasta water to loosen it. Season with salt and freshly ground black pepper to taste. Serve warm or chill for a cold pasta salad-style dish.
Tips & Notes
Make-ahead: This dish is an excellent make-ahead pasta. Store covered in the refrigerator for up to 3 days. If refrigerating, briefly bring to room temperature or toss with a little extra olive oil before serving to restore creaminess.
Serving suggestions: Serve this linguine with a simple green salad, roasted vegetables, or grilled chicken for a complete meal. The lemon and basil make it especially refreshing on warm days.
Variations: Try adding toasted pine nuts for crunch, a handful of arugula for peppery notes, or swap kalamata olives for the green olives if you prefer a deeper olive flavor. For a vegetarian option, omit any added protein and double up on the vegetables.
Nutrition (per serving): 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
Head over to Not Rachael Ray to see my full guest post and to say hello — I had so much fun cooking this one up and hope you enjoy it as much as we did. I’ll be back soon with more recipes, and I can’t wait to share wedding photos and new dishes with you. Have a wonderful week and happy cooking!
