Linguine with Lemon & Tomatoes is a vibrant dish that brings sunshine to your table in just 35 minutes. The zesty lemon brightens every bite, while juicy tomatoes add a burst of sweetness and a hint of tang.
Perfectly al dente linguine soaks up the light, garlic-infused sauce, creating a harmonious blend of flavors. This recipe is a celebration of simplicity, offering a refreshing yet satisfying meal that feels both indulgent and wholesome.
With only 5 minutes of prep, this dish is ideal for busy evenings when you crave something quick and delicious. The bright citrus notes pair beautifully with the rich, savory undertones of olive oil and garlic, while fresh herbs add a fragrant finish.
Each forkful delivers a delightful contrast of textures—silky pasta, tender tomatoes, and a hint of crunch from toasted breadcrumbs. It’s a meal that’s as effortless to make as it is delightful to savor.
Fresh & Zesty Ingredients
- 1 cup Roasted Tomatoes (store-bought or homemade)
- 4 very thin lemon slices (use a mandoline for even slices)
- 1 tablespoon extra-virgin olive oil (plus extra for drizzling)
- 1 garlic clove, minced (or substitute with 1/2 teaspoon garlic powder)
- 1 tablespoon lemon juice (freshly squeezed for best flavor)
- 6 ounces linguine pasta (or substitute with spaghetti or fettuccine)
- 1 1/2 cups arugula (baby spinach works as a substitute)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 3 ounces fresh mozzarella, torn (burrata or ricotta can be used instead)
- ¼ cup toasted pine nuts (substitute with slivered almonds or walnuts)
- ½ cup fresh basil, torn (or use parsley for a milder flavor)
- Sea salt and freshly ground black pepper (to taste)
Simple Step-by-Step Instructions
- Preheat the oven to 350°F and line a small baking sheet with parchment paper.
- Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 15 to 20 minutes or until golden brown around the edges. Finely mince the lemons and set aside.
- In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
- Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water.
- Scoop the hot pasta into the pot, along with the reserved pasta water and the arugula. Toss to combine. If necessary, gently heat until the arugula wilts and the pasta is warmed through.
- Add the thyme, roasted tomatoes, and minced lemons. Toss again to mix evenly.
- Top with the torn mozzarella, toasted pine nuts, and fresh basil. Gently toss, season with salt and pepper to taste, and serve immediately.
Perfect Pairings: Serving Suggestions
This Linguine with Lemon & Tomatoes is a light yet flavorful dish that pairs beautifully with a crisp white wine, like Pinot Grigio or Sauvignon Blanc. For a complete meal, serve it alongside a simple green salad dressed with lemon vinaigrette or a side of garlic bread for a touch of indulgence.
Quick Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil to prevent it from drying out. Avoid microwaving, as it can make the arugula soggy and the mozzarella rubbery.
Easy Recipe Variations
Swap out the arugula for baby spinach or kale for a different green twist. If you’re not a fan of pine nuts, try toasted almonds or walnuts for a similar crunch. For a vegan version, omit the mozzarella or use a plant-based alternative.
Time-Saving Hacks
To save time, roast the lemon slices and prepare the sauce ingredients while the pasta cooks. You can also use pre-washed arugula and pre-toasted pine nuts to cut down on prep. If you’re in a rush, skip roasting the lemons and use fresh lemon zest instead for a bright, zesty flavor.
Essential Equipment Notes
A medium-sized pot with a lid is key for tossing the pasta and sauce together. A baking sheet lined with parchment paper ensures the lemon slices roast evenly without sticking. A sharp knife or microplane will make mincing the roasted lemons and garlic a breeze.
Linguine with Lemon & Tomatoes
Ingredients
- 1 cup Roasted Tomatoes
- 4 very thin lemon slices
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 6 ounces linguine pasta
- 1 1/2 cups arugula
- 1 tablespoon fresh thyme
- 3 ounces fresh mozzarella, torn
- 1/4 cup toasted pine nuts
- 1/2 cup fresh basil
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 350°F and line a small baking sheet with parchment paper.
- Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they’re golden brown around the edges. Finely mince the lemons and set aside.
- In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
- Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.