Linguine with Sun-Dried Tomatoes, Olives and Lemon
Recipe adapted from Giada De Laurentiis
Serves: 8 servings
  • 1 lb. whole wheat linguine pasta
  • 1 cup sun-dried tomatoes, chopped or julienned
  • ½ cup medium green olives, pitted
  • 1 packed cup fresh basil leaves
  • 1 clove garlic, roughly chopped
  • ¼ cup extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • ½ cup grated parmesan cheese
  • Salt and freshly ground back pepper
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
  2. In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice and reserved pasta water. Pulse until blended but still chunky.
  3. Add the parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper to taste. Enjoy!
Nutritional Information
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
Recipe by Eat Yourself Skinny at