Lemon Tomato Pasta
Try this lemon tomato pasta made with tender pasta, tomatoes, fresh lemon, herbs, and Parmesan. It's perfect as a simple side or a light main dish.
Servings: 4 servings
Calories: 340
Ingredients
- 4 Tablespoons butter
- 1 (14.5 ounce) can whole tomatoes drained and chopped, diced works
- 2 Tablespoons chopped fresh parsley or other fresh herb, plus more for garnish
- 2 Tablespoons fresh lemon juice about 1 to 2 lemons
- 2 teaspoons lemon zest about 1 to 2 lemons
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ pound spaghetti or linguine, or your favorite pasta
- ¼ cup freshly shredded Parmesan cheese or grated, optional for garnish
Instructions
- Bring salted water to a boil (to cook pasta).
- Meanwhile, in a small skillet on low heat, melt butter until creamy. Stir in tomatoes and saute over low heat. Stir in parsley, lemon juice, zest, salt, and pepper.
- In the boiling water, cook linguine until al dente, firm to the bite, per package directions. Drain.
- Add pasta to the sauce and toss.
- Sprinkle with parsley and cheese to serve.
Notes
- Use a large skillet if you choose to double the recipe.
- Salt the water while pasta is cooking and reserve a bit of pasta water.
- Use low heat to cook the sauce to avoid burning or separating.
- Serve and toss everything together while hot.
Nutrition
Calories: 340 | Carbohydrates: 44g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 495mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 576IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 1mg