Description
This roasted lemon & tomato linguine is a simple yet elevated summer dinner featuring al dente linguine tossed with roasted lemons, tomatoes, fresh herbs, and creamy mozzarella. The bright, citrusy flavors combined with toasted pine nuts and peppery arugula make for a fresh, vibrant pasta dish perfect for warm evenings.
Ingredients
Roasted Lemon & Tomatoes
- 1 cup roasted tomatoes
- 4 very thin lemon slices
- 1 tablespoon extra-virgin olive oil
- Sea salt
Pasta & Sauce
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 6 ounces linguine pasta
- ¼ teaspoon sea salt
Greens & Toppings
- 1 ½ cups arugula
- 1 tablespoon fresh thyme
- 3 ounces fresh mozzarella, torn
- ¼ cup toasted pine nuts
- ½ cup fresh basil
- Freshly ground black pepper, to taste
Instructions
- Roast the Lemons: Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment paper. Place the thin lemon slices on the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with sea salt. Roast for 15 to 20 minutes until the edges are golden brown. Once cooled, finely mince the roasted lemons and set aside.
- Prepare the Flavor Base: In the bottom of a medium-sized cold pot, combine 1 tablespoon olive oil, minced garlic, lemon juice, and ¼ teaspoon sea salt. This mixture will infuse the pasta with delicate citrus and garlic flavor.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions. Reserve ¼ cup of the pasta cooking water before draining.
- Toss Pasta with Greens: Immediately add the hot cooked pasta and reserved pasta water into the pot with the olive oil and garlic mixture. Add the arugula and gently toss. If needed, warm the pot slightly over low heat until the arugula wilts and the pasta is heated through.
- Add Herbs and Roasted Ingredients: Incorporate the fresh thyme, roasted tomatoes, and minced roasted lemons into the pasta. Toss thoroughly to combine all fresh and vibrant flavors.
- Finish with Cheese and Nuts: Top the pasta with torn fresh mozzarella, toasted pine nuts, and fresh basil leaves. Gently toss to distribute. Season with freshly ground black pepper and additional salt if necessary. Serve immediately for best flavor and texture.
Notes
- Roasting the lemons softens their bitterness and adds a caramelized depth of flavor.
- Reserve some pasta water to help bind the sauce and adjust consistency as needed.
- Use fresh mozzarella for the best creamy texture that contrasts nicely with the bright lemon and arugula.
- To toast pine nuts, lightly heat them in a dry skillet over medium heat until golden and fragrant, stirring constantly to avoid burning.
- This recipe serves 2 but can be easily doubled for a larger group.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian