Best Fresh Linguine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LINGUINE AND CLAMS WITH FRESH RED SAUCE



Linguine and Clams With Fresh Red Sauce image

This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and black pepper
1 pound linguine
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
3 garlic cloves, thinly sliced
2 (6-ounce) cans whole clams, juices reserved
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/2 cup chopped fresh curly or flat-leaf parsley, plus more for garnish
Red-pepper flakes, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
  • Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
  • Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
  • Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
  • Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

LINGUINE WITH FRESH TOMATOES



Linguine with Fresh Tomatoes image

This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
3 medium tomatoes, chopped
6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter

Steps:

  • Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

LINGUINE WITH FRESH PUTTANESCA SAUCE



Linguine With Fresh Puttanesca Sauce image

This is an adopted recipe. Will make any revisions if needed when I make this up. Great easy no cook pasta sauce for the summer when tomatoes are at their peak

Provided by Chabear01

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb beefsteak tomato, finely chopped
1/2 cup kalamata olive, pitted and chopped
2 tablespoons drained bottled capers, chopped
1/3 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon hot red pepper flakes
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 lb dried linguine

Steps:

  • Stir together all ingredients except linguine in a large bowl.
  • Cook linguine.
  • Reserving 1 cup cooking water and drain linguine in a colander.
  • Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary.
  • Season with salt and pepper.

LINGUINE WITH MUSSELS AND FRESH HERBS



Linguine with Mussels and Fresh Herbs image

Provided by Ian Knauer

Categories     Herb     Pasta     Quick & Easy     High Fiber     Dinner     Mussel     Healthy     Potluck     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
4 large garlic cloves, sliced
1 teaspoon fennel seeds
1/4 teaspoon hot red pepper flakes
1 cup dry white wine
2 pounds cultivated mussels, scrubbed
1 pound thin linguine
1/2 cup grated Parmigiano-Reggiano
1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano

Steps:

  • Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
  • Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
  • Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

ADI GIOVANETTI'S PASTA ALLA CHECCA (LINGUINE WITH FRESH HERBS)



Adi Giovanetti's Pasta Alla Checca (Linguine with fresh herbs) image

Provided by Nancy Harmon Jenkins

Categories     easy, quick, pastas, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons extravirgin olive oil
1/2 medium yellow onion, chopped
1 16-ounce can imported Italian tomatoes
Salt and freshly ground black pepper
1 bunch arugula (see note)
1/2 pound grated pecorino Romano cheese
1 pound linguine or spaghettini or other thin pasta
1 tablespoon salt

Steps:

  • Over medium heat, saute the chopped onion in the olive oil until onion is just golden brown. Remove from heat and add the tomatoes, juice and all. Crush the tomatoes slightly with a fork. Return to low heat and simmer until the sauce has thickened. Taste for seasoning and add salt and freshly ground black pepper if desired.
  • While the sauce is cooking, wash and dry the arugula, discarding thick stems. Cut into thin ribbons and set aside.
  • Bring 4 quarts of water to a rolling boil. Add salt if desired and when water reboils, add pasta. Stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil.
  • When pasta is done, drain quickly and turn into a warm serving bowl. Remove sauce from fire and add the arugola, stirring to mix well. Pour sauce over pasta and sprinkle with half the pecorino cheese. Serve immediately, passing the rest of the cheese separately.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 644 milligrams, Sugar 5 grams

LEMONY COURGETTE (ZUCCHINI) LINGUINE WITH FRESH MINT & PARME



Lemony Courgette (Zucchini) Linguine With Fresh Mint & Parme image

A Jamie Oliver recipe, part of his new show that features quick recipes involving five or fewer ingredients (not counting salt, pepper, and oil). Light and delicious summer fare!

Provided by lecole54

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

6 ounces linguine
2 summer squash (zucchini and yellow squash)
1/2 bunch of fresh mint
1 ounce parmesan cheese
1 lemon, juice and a little zest
1 tablespoon olive oil
sea salt, to taste
pepper, to taste

Steps:

  • 1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  • 2. Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
  • 3. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
  • 4. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
  • 5. Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
  • 6. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
  • 7. Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking inches.

Nutrition Facts : Calories 477.9, Fat 12.5, SaturatedFat 3.7, Cholesterol 12.5, Sodium 226.9, Carbohydrate 73.7, Fiber 5.7, Sugar 7.5, Protein 19.3

LINGUINE WITH FRESH SALMON AND PESTO SAUCE



Linguine With Fresh Salmon and Pesto Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 1/3 cups fresh basil leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons pine nuts
1 tablespoon coarsely chopped garlic
Salt and freshly ground pepper to taste
1/2 cup grated Parmesan or pecorino cheese
1 1/4 pounds boneless, skinless salmon fillets
3/4 pound linguine
4 quarts water
1 teaspoon hot red pepper flakes
3 tablespoons finely chopped shallots

Steps:

  • Remove and discard all tough stems from the basil. Put 2 cups of the basil leaves in the container of a food processor. Add the 1/2 cup of oil, pine nuts, garlic, salt and pepper. Blend well to a fine texture. Add the cheese, and blend quickly.
  • Cut the salmon on the diagonal into 1-inch thick slices.
  • Lightly salt the water, and cook the linguine until al dente. Drain, but reserve 1/4 cup of the cooking liquid. Return the pasta to the pot in which it was cooked. Add half of the pesto sauce, the reserved cooking liquid, salt and pepper. Blend well, and keep warm.
  • Meanwhile, add the remaining 1 tablespoon of oil to a nonstick skillet large enough to hold the salmon in one layer. Add the salmon slices, and season with salt, pepper and pepper flakes. Cook, stirring about 1 minute. Add the shallots, cook and stir 1 minute more. Keep warm.
  • Divide the linguine equally on each of 4 serving plates. Spoon equal portions of the salmon mixture over each, and drizzle the remaining pesto sauce over all. Garnish with the remaining 1/3 cup basil leaves. Serve immediately.

LINGUINE WITH GARLIC, FRESH TUNA, BLACK OLIVES, TOMATOES AND ROSEMARY



Linguine With Garlic, Fresh Tuna, Black Olives, Tomatoes and Rosemary image

Provided by Molly O'Neill

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
2 8-to-10-ounce fresh tuna steaks
1/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cloves garlic, minced
3 anchovy fillets, minced
1/4 teaspoon chili pepper flakes
4 plum tomatoes, chopped
3/4 cup oil-cured black olives, pitted and roughly chopped
2 teaspoons fresh rosemary, chopped
2 tablespoons balsamic vinegar
1 pound linguine

Steps:

  • Place a large pot of salted water over high heat. In a heavy skillet over medium-high heat, warm the oil. Season the tuna on each side with salt and pepper, and when the oil is nearly smoking, add the tuna.
  • Reduce the skillet heat to medium and cook for 2 to 3 minutes. Turn and cook for 2 to 3 minutes more. Remove from the pan and let cool on a plate.
  • Return the skillet with the oil to medium heat. Add the garlic, anchovies, chili pepper flakes and tomatoes and toss to warm.
  • Meanwhile, break the tuna steaks into bite-sized chunks, using a fork. Return the chunks to the skillet over low heat and add the olives, rosemary and balsamic vinegar and toss. Season with salt and pepper to taste, remove from the heat but keep warm.
  • When the water has come to a vigorous boil, cook the linguine until tender, about 8 minutes. Drain, toss with the tuna and serve.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams

CREAMY SHRIMP LINGUINE WITH FRESH TARRAGON AND LEMON



Creamy Shrimp Linguine With Fresh Tarragon and Lemon image

BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors - chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct.

Provided by Staff

Categories     < 60 Mins

Time 50m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 15

8 ounces linguine
4 ounces pancetta, diced
1 lb shrimp, peeled and deveined
2 small shallots, diced
3 garlic cloves, minced
1/3 cup white wine
1 chicken, bou cube
3/4 cup frozen peas
3/4 cup coconut milk
1 teaspoon red pepper flakes (to taste)
3 tablespoons fresh tarragon, chopped
1 teaspoon lemon zest
olive oil
sea salt
black pepper

Steps:

  • Bring a large pot of salted water to a boil and cook pasta according to box directions.
  • In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the onions, ½ teaspoon salt and some black pepper. Cook, stirring frequently, until onions are soft about 5-6 minute Add garlic and cook until onions begin to caramelize, another 5-6 minute.
  • Add the shrimp to the pan, plus a pinch of salt and black pepper. Sauté the shrimp until it is seared on both sides, about 2 minutes, then move it to the bowl with the pancetta.
  • Reduce the heat to medium. Add the shallots and sauté for 2 minutes, until beginning to soften. Add garlic and cook for 2-3 minutes, stirring constantly.
  • Add wine and the BOU cube to the pan. Whisk well until the cube has dissolved, scraping up brown bits from the bottom of the pan. Bring liquid to a boil, let it reduce until almost fully evaporated, about 1-2 minutes.
  • Add the peas, coconut milk and red pepper flakes to the pan and stir well. Bring it to a boil then reduce heat to medium. Allow the liquid to thicken a bit, stirring occasionally, about 2-3 minutes.
  • Add the pasta to the pan, followed by shrimp and pancetta plus juices from the bowl, then the tarragon and lemon zest. Toss well, then stir over low heat for about 3-5 minutes until shrimp has cooked through. Taste and adjust seasoning.
  • Serve immediately and enjoy.

Nutrition Facts : Calories 449.3, Fat 19.1, SaturatedFat 8.9, Cholesterol 151.9, Sodium 507.8, Carbohydrate 35, Fiber 2.3, Sugar 2, Protein 31.5

FRESH TOMATO BASIL LINGUINE



Fresh Tomato Basil Linguine image

This is my new favorite pasta recipe. I've made it about 10 times the last few months because it's so easy and so good. It's adapted from a grocery store recipe. It's great even without the chicken. You can add onion to this also by sauteing some in the olive oil before adding the tomatoes. Please use all fresh ingredients for the best results.

Provided by Engrossed

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1/2-3/4 lb boneless skinless chicken breast, cooked-I use the foreman grill (I use 4-6 breast tenders)
greek mixed spice (optional) or seasoning salt, to toss with chicken and pasta (optional)
6 -8 ounces linguine, cooked
1/4 cup parmesan cheese, shredded (to serve)
1 tablespoon olive oil
3 -4 ripe tomatoes, chopped (I've used cherry and grape tomatoes too)
2 garlic cloves, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh lemon juice

Steps:

  • I have everything going at once for a quick dinner but if you can't do that toss a little olive oil with the cooked pasta to keep it from sticking.
  • Cook the pasta according to package directions. Optional:Toss with desired spices.
  • Cook the chicken by desired manner and cut into strips. Optional: toss with desired spices.
  • Sauce:.
  • In a skillet heat olive oil. Add tomatoes, garlic, sugar, salt and pepper. Simmer over low heat until tomatoes break down into a sauce.
  • Add parsley and basil cook for another 3-5 minutes.
  • Add lemon juice, cook 1 more minute and remove from heat.
  • To serve: Divide pasta into 2 bowls, ladle sauce over pasta and sprinkle parmesan over sauce.

LINGUINE WITH FRESH HERBS



Linguine With Fresh Herbs image

Provided by Mark Bittman

Categories     easy, quick, pastas, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 6

1/4 cup olive oil, or more to taste
1 teaspoon minced garlic
1 cup or more mixed herbs, like parsley, dill, chervil, basil, tarragon, thyme, oregano, marjoram or mint
1 tablespoon butter, optional
Salt and freshly ground black pepper
1 pound linguine or other long pasta

Steps:

  • Bring a large pot of water to a boil. Combine olive oil and garlic in a small saucepan, and turn the heat to medium-low. Cook gently, just until the garlic begins to color, then remove from the heat. Meanwhile, wash and mince the herbs. Place them in a bowl large enough to hold the pasta. Cut the butter into bits, if you're using it, and add it to the bowl.
  • Salt water, and cook pasta until tender but not mushy. Reserve 1/2 cup of the pasta cooking water, then drain pasta and toss with herbs and reserved olive oil-garlic mixture. Add a little more olive oil or some of the pasta water if the mixture seems dry. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 13 grams, Carbohydrate 93 grams, Fat 16 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 4 grams

FRESH LINGUINE WITH GARLIC, HERBS AND GOAT CHEESE



Fresh Linguine with Garlic, Herbs and Goat Cheese image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Salt
1/2 tablespoon butter
4 cloves garlic, finely minced
1 tablespoon minced fresh tarragon leaves
1/3 cup heavy cream
12 ounces fresh linguine
2 ounces fresh, soft goat cheese, crumbled
Salt and freshly ground black pepper

Steps:

  • Bring at least six cups of salted water to a boil for the linguine.
  • While the water is heating, melt the butter over medium heat in a large nonstick skillet. Add the garlic and saute a minute or so, until it softens and barely takes on color. Stir in the tarragon and cream, bring to a boil and remove from the heat.
  • When the water is boiling, stir in the linguine and cook for two to three minutes. Drain thoroughly.
  • Then put the linguine in the skillet and reheat, stirring gently. Quickly fold in the goat cheese, season with salt and pepper and serve at once.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 14 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 290 milligrams, Sugar 1 gram, TransFat 0 grams

LINGUINE WITH FRESH TOMATOES, OLIVES, AND FETA CHEESE



Linguine With Fresh Tomatoes, Olives, and Feta Cheese image

Got this recipe out of the Easy Weeknight Favorites Cookbook by Southern Living. I have not tried it yet, but it looks light, fresh, and delicious!

Provided by uvanavychica

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) box linguine
4 large tomatoes, chopped
3 tablespoons fresh basil, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (2 1/4 ounce) can sliced black olives
3/4 cup crumbled feta cheese

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, combine tomato, basil, olive oil, garlic, salt, and pepper in mixing bowl.
  • Drain pasta and place in large serving bowl. Top with tomato mixture, sprinkle with feta cheese and olives. Serve.

Nutrition Facts : Calories 581.2, Fat 13.2, SaturatedFat 5.3, Cholesterol 25, Sodium 758.9, Carbohydrate 95.1, Fiber 6.5, Sugar 8, Protein 20.8

LINGUINE WITH CLAMS AND FRESH HERBS



Linguine with Clams and Fresh Herbs image

Provided by Anitra Earle

Categories     Herb     Pasta     Shellfish     Quick & Easy     Clam     Bon Appétit     Yonkers     New York

Yield Makes 2 servings

Number Of Ingredients 9

8 ounces linguine
2 tablespoons olive oil
2 garlic cloves, chopped
2 6 1/2-ounce cans chopped clams in juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
18 small clams (such as Manila or tiny littleneck), scrubbed
1/4 cup whipping cream

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add canned clams with juice, basil, tarragon, and parsley. Add fresh clams. Cover; reduce heat to medium and cook until clams open, about 6 minutes. Using tongs, transfer fresh clams to plate (discard any clams that do not open). Add cooked pasta and cream to sauce in skillet. Toss over medium-high heat until sauce coats pasta, about 1 minute. Season to taste with salt and pepper. Divide pasta between bowls. Top with fresh clams and serve.

LINGUINE WITH FRESH TOMATO BASIL AND MOZZARELLA



Linguine With Fresh Tomato Basil and Mozzarella image

Make and share this Linguine With Fresh Tomato Basil and Mozzarella recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fresh tomato, diced (about 3 cups)
1 green bell pepper, cut in strips
1/4 cup fresh basil, slivered
2 garlic cloves, minced
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
8 ounces spinach linguine
4 ounces mozzarella cheese, cut in 1/2 inch cubes

Steps:

  • In a medium bowl, combine tomatoes, bell pepper, basil, garlic, olive oil, salt and pepper. Cover and refrigerate 1 hour.
  • In a large saucepan filled with boiling salted water, cook linguine. Drain.
  • Toss pasta with tomato mixture and serve.

Nutrition Facts : Calories 371.4, Fat 12.6, SaturatedFat 4.6, Cholesterol 22.4, Sodium 496, Carbohydrate 49.8, Fiber 8.1, Sugar 4.1, Protein 15.3

LINGUINE WITH FRESH SAGE-CAPER SAUCE



Linguine with Fresh Sage-Caper Sauce image

A very fresh tasting comfort food! One day my boyfriend brought home some fresh sage from his mother's garden and I wasn't sure what to do with it. I came up with this wonderful dish that has so many variations!

Provided by Gypsybead

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 2

Number Of Ingredients 9

1 ½ teaspoons olive oil
2 cloves garlic, minced
1 (14.4 ounce) can whole peeled tomatoes, with liquid, quartered
2 tablespoons drained capers
2 bay leaves
1 pinch dried thyme leaves
1 ½ teaspoons thinly sliced fresh sage leaves
½ (8 ounce) package linguine pasta
salt and pepper to taste

Steps:

  • Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until fragrant, about 3 minutes, then stir in the tomatoes, capers, bay leaves, and thyme leaves. Bring to a simmer, then reduce heat to medium-low, and continue simmering for 15 minutes. Stir in sage leaves, and simmer 10 minutes more.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to the pot off of the heat. Season the sauce to taste with salt and pepper, then pour over the pasta and toss to coat.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 50.9 g, Fat 5.3 g, Fiber 4.5 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 551.1 mg, Sugar 6.8 g

LINGUINE WITH SCALLOPS, BASIL AND FRESH TOMATOES.



Linguine with Scallops, basil and fresh tomatoes. image

I went to this restaurant back in the 80's and had this dish...I went home and duplicated it to perfection. Great dish for entertaining.

Provided by Peggy Sokol @peggysokol

Categories     Pasta

Number Of Ingredients 10

1 pound(s) linguine pasta
2 pound(s) sea scallops
3 - fresh tomatoes diced
8 ounce(s) fresh sliced mushrooms
1 teaspoon(s) basil, dried
1 cup(s) white wine; white zinfandel can be used also
- salt and pepper to taste
2 tablespoon(s) olive oil, extra virgin
8 clove(s) fresh garlic, peeled and minced
- fresh or jarred parmesan cheese

Steps:

  • Cook pasta according to directions.
  • While pasta is cooking, saute garlic in olive oil until lightly golden (4 minutes on medium low heat)
  • Add mushrooms and saute until mushrooms are turning soft (about 5 minutes on medium heat)
  • Add Scallops and wine and cook until opaque. Add tomatoes and basil and toss. Pour over cooked linquine and toss until blended. Sprinkle with fresh parmesan cheese. Have plenty of italian bread to sop up the juices. Enjoy!

LINGUINE WITH FRESH TOMATO AND BASIL PRINT RECIPE - (4.5/5)



LINGUINE WITH FRESH TOMATO AND BASIL PRINT Recipe - (4.5/5) image

Provided by á-17861

Number Of Ingredients 9

Ingredients
8 OZ linguine, uncooked
3 medium tomatoes,chopped
1/3 cup thinly sliced fresh basil
1 Tsb. olive oil
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup Digiorno Shredded Parmesan Cheese (or any other brand)

Steps:

  • Directions Cook linguine as directed on package. Meanwhile, mix tomatoes, basil, oil, garlic, salt and pepper in large bowl. Add drained linguine and cheese, toss lightly. Serve immediately.

LOBSTER WITH CHAMPAGNE AND FRESH LINGUINE



LOBSTER WITH CHAMPAGNE AND FRESH LINGUINE image

Categories     Fish     Dinner

Yield serving

Number Of Ingredients 13

1 (1 1/4 pound) fresh lobster
3 pearl onions, sliced thin
1 small carrot, peeled and sliced thin
3 tablespoons unsalted butter,divided
freshly ground salt and pepper as needed
2/3 cup champagne
1/4 cup orange juice
1/4 cup lobster or fish stock
1 teaspoon julienne ginger
1 teaspoon orange zest
5 filaments saffron
2 ounces fresh liguine
2 tablespoons chopped parsley

Steps:

  • 1 wash and blanch the lobster for 2 minutes in boiling salted water 2 in a covered saute pan sweat onions and carrots in 1 tablespoon butter, salt and pepper. Add lobster, champagne, orange juice, lobster or fish stock, ginger orange zest and saffron. Bring to a boil and cook for 4 minutes. Remove lobster to a warm platter and reduce sauce until it lightly coats a spoon. Shake the pot to make sure nothing is sticking to the bottom, let rest for 3 minutes on the corner of the stove. 3 cook the liguine al dente. Toss with 1 tablespoon hot water, salt, pepper and 1 tablespoon parsley. After the lobster has rested, cut in half lengthwise. Keep warm 4 bring cooking juices to a boil. Add 1 tablespoon butter and remaining parsley. Season to taste. On a warm large plate, twirl pasta and place it in the 12 o'clock position. Arrange lobster around pasta and cover with sauce.

PESTO LINGUINE IN FRESH TOMATO SAUCE



Pesto Linguine in Fresh Tomato Sauce image

Make and share this Pesto Linguine in Fresh Tomato Sauce recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup carrot, grated
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 cup red wine
2 lbs plum tomatoes, peeled and chopped
2 tablespoons jalapenos, chopped
1 chicken bouillon cube
8 ounces linguine
7 garlic cloves, chopped
1 cup mushroom, chopped
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
2 tablespoons pesto sauce
1 teaspoon parmesan cheese, grated

Steps:

  • Preheat a heavy saute pan for about 1 minute over medium heat. Spray it 3 times with the vegetable spray. Toss in the onion, green pepper, and carrot and saute for 2 minutes. Add the oregano, thyme, and wine. Cook for about 5 minutes, until most of the wine has been absorbed. Stir in the tomatoes, jalapeno pepper, and the bouillon cube. Reduce the heat to low and simmer, uncovered, for 40 minutes, stirring occasionally.
  • In the meantime, bring a large pot of water to a boil over high heat. Once the water is boiling, add the linguine. Cook the pasta 8 to 12 minutes, to desired tenderness.
  • To the simmering vegetable mixture, add the garlic, mushrooms, vinegar, tomato paste, and salt and black pepper. Raise the heat to medium, cover, and cook for 10 minutes. Stir in the pesto.
  • When the linguine is done, drain and transfer it to a warm serving bowl. Add the sauce and toss. Garnish with the parmesan cheese.

Nutrition Facts : Calories 324.3, Fat 1.9, SaturatedFat 0.5, Cholesterol 0.5, Sodium 248, Carbohydrate 62, Fiber 6.7, Sugar 10.6, Protein 11.6

Related Topics