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Sun-Dried Tomato Linguine

We call this “Gus’s Special Pasta” because my oldest child claimed it as his own. It’s cheesy, garlicky goodness and quick to fix. —Courtney Gaylord, Columbus, Indiana
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 1 package (16 ounces) linguine
  • 1 jar (7 ounces) julienned oil-packed sun-dried tomatoes
  • 6 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1/2 cup minced fresh parsley
  • 1-1/2 cups crumbled feta cheese
  • 1-1/2 cups grated Parmesan cheese


  • In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot.
  • Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice.
  • Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.
Nutrition Facts
1-1/3 cups: 542 calories, 21g fat (8g saturated fat), 32mg cholesterol, 726mg sodium, 68g carbohydrate (3g sugars, 6g fiber), 23g protein.

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