Less finicky than an alfredo, but still creamy and comforting, this lemon sun-dried tomato linguine recipe is a winner!
Recently, I’ve been working on becoming a better cook. I’m a good baker, and a solid cook – remaking leftovers on the fly is my specialty – but there’s room for improvement. What the blog doesn’t show are the super quick meals I piece together most weekdays. Scrambled eggs with vegetables are a perfectly acceptable dinner in my opinion. But now that I’ve been blogging seriously a little while, I feel I need to up my game in the simple savory food department. A good pasta dish seemed like a good place to start.
I recently purchased a cookbook. Like most of you, when I need a recipe, I usually turn to the internet and search, so there aren’t many cook books in my house. In my quest for improvement, especially as a savory food cook, I’m all about purchasing resources though. The Food Lab was definitely a “resource” purchase. There are recipes, but the bulk of the book is devoted to technique and the “why” behind cooking. This recipe is based off one of the recipes in the book, but as intended, I got a little creative and made it my own.
The pasta is creamy, and reminiscent of an alfredo, but it’s not heavy at all. It also cooks in a reasonable amount of time, which was important as I shot this recipe the day we returned from a short trip. The lemon sun-dried tomato linguine was a hit with both my “I don’t do creamy pasta” husband and very picky eater dad who was visiting. Princess A likes almost all pasta.
If you’re looking for a new pasta recipe that’s a bit creamy, cheesy, and definitely flavorful, I do hope you’ll give this a try!
- 1 lb dried linguine
- 2 ounces grated Pecorino Romano cheese, plus extra for topping
- 1/2 tsp cornstarch
- 4 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1 1/2 tbsp lemon zest, about the amount from 1 lemon
- 1 tbsp fresh lemon juice
- 3 tbsp diced sun-dried tomatoes
- 2 tbsp diced parsley, 5 grams
- salt and black pepper
- extra cheese, parsley, tomatoes, and lemon wedges for garnish
Easy Grilled Chicken Breast (optional)
- 1 lb chicken breast
- 2-3 tbsp olive oil
- salt and pepper
- Bring a large pot of salted water to a boil and cook the linguine until al dente following the package instructions.
- While the linguine is cooking, combine the cheese and cornstarch in a small bowl. Add the rest of the ingredients, except the lemon juice.
- When the pasta is al dente, drain, reserving 1 1/2 cups of the cooking liquid, and return to the cooking pot. Add the cheese mixture and 3/4 cup of the cooking liquid to the pasta. Cook over medium heat, stirring constantly for about 3-4 minutes until the sauce thickens slightly and coats the pasta. Stir in the lemon juice. If you'd like to thin the sauce, add a little more of the reserved pasta cooking water.
- Adjust seasoning to taste, and top with additional cheese and parsley. Serve with fresh lemon wedges.
Optional Grilled Chicken
- Preheat a grill or grill pan over medium heat with the olive oil. Season the chicken breasts with salt and pepper and cook 6-8 minutes per side until you've reached an internal temperature of 160-165 F. Slice and serve over pasta.