Categories: Pasta

Ingredients

• 16 oz linguine
• 7 oz jar julienned oil-packed sun-dried tomatoes
• 6 garlic cloves, minced
• 1 tbsp lemon juice
• 1/2 cup minced fresh parsley
• 1 1/2 cups crumbled feta
• 1 1/2 cups grated Parmesan

Directions

1. In a 6-qt stockpot, cook linguine as directed. Drain; reserving 1/2 cup pasta water; return linguine to pot.

2. Meanwhile, drain tomatoes, reserving 2 tbsp oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice.

3. Add tomato mixture to linguine. Toss with parsley, cheese and enough pasta water to moisten.

Email to a friend | Print this recipe | Back