Lemon Linguine

  • Yield 1 servings

Sun-dried tomatoes and pecans dress up a quick pasta dish for one.


2 ounces extra-virgin olive oil
3/4 tablespoon minced garlic
1/4 cup chopped pecans
1/4 cup sun-dried tomatoes, rehydrated
1/4 cup chopped black pitted olives
2 cups cooked lemon linguine


  1. Heat olive oil, add garlic, pecans, tomatoes, olives.  Sauté until garlic turns golden brown.  Toss in with 2 cups cooked lemon linguine.

Recipe courtesy of the Georgia Pecan Commission



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