Enjoy a quick and easy weeknight dinner that's good enough for guests with this Herbed Lemon Linguine. It's light and flavorful, a perfect meatless main.
In a large pot of salted, boiling water, cook the linguine until al dente, according to package directions. Drain and transfer to a large pasta bowl.
Pour the olive oil and lemon juice over the pasta and toss to coat. Sprinkle with the lemon zest. Add the tomatoes, scallions, parsley, basil, and red pepper flakes, and toss until well distributed.
Season to taste with black pepper and cheese. Serve hot, cold, or at room temperature.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Nutritional values are approximate and based on ⅛ the recipe.Variations: This is a very flexible recipe, allowing you to mix and match different ingredients based on what you have on hand.
Use a different shape pasta.
Stir in chopped fresh garlic, sweet peas, snap peas, capers, chopped fresh tomatoes, julienned sun dried tomatoes, blanched green beans or broccoli, steamed asparagus, torn fresh spinach or kale.
Substitute balsamic vinegar for the lemon juice.
Add other chopped fresh herbs, such as cilantro, rosemary, and thyme.