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One-Pot Lemony Caprese Linguine

one pot lemony caprese linguine from healthy one pan dinners on table with red pepper and salt
You won’t believe this recipe until you try it for yourself. A one-and-done pasta dish with all the fresh flavors of summer.
5 from 3 votes
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Course Main Course
Cuisine Italian
Diet Vegetarian

Ingredients
  

  • 12 ounces linguine fini
  • 1 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • ½ lemon sliced
  • 2 cloves garlic sliced
  • 1 medium tomato diced
  • 1 cup basil leaves chopped
  • ½ cup grated Parmesan cheese
  • 6 ounces fresh mozzarella diced
  • Red pepper flakes to serve optional

Instructions
 

  • Place pasta, olive oil, salt, lemon and garlic in a large (5 ½ to 7 ¼-quart).
  • Dutch oven, cover with 4 ¼ cups of water.
  • Bring water to a boil over medium-high heat.
  • As soon as the pasta beings to soften, stir frequently for 8 to 10 minutes until the pasta is al dente and the liquid is absorbed.
  • Top with tomato, basil, Parmesan and mozzarella. Serve immediately with red pepper flakes, if desired

Notes

Excerpted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White

Nutrition

Calories: 542kcalCarbohydrates: 63gProtein: 26gFat: 18gSaturated Fat: 8gCholesterol: 36mgSodium: 696mgFiber: 3gSugar: 3g
Keyword caprese linguine, one pot meals
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!