one-pot lemony caprese linguine

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. It’s a little-known fact that fresh mozzarella adds plenty of protein.

Yield 4 servings • Prep Time 5 minutes • Cook Time 10 minutes

12 oz linguine fini

1 tbsp olive oil

2 tsp kosher salt

½ lemon, thinly sliced

2 cloves garlic, sliced

1 medium tomato, diced

1 cup basil leaves, chopped

½ cup grated Parmesan cheese

6 oz fresh mozzarella, diced

Red pepper flakes (optional), to serve

1. Place the pasta, olive oil, salt, lemon, and garlic in a large (5½- to 7¼-quart) Dutch oven and cover with 4¼ cups water.

2. Bring to a boil over medium-high heat. As soon as the pasta begins to soften, stir frequently for 8 to 10 minutes until the pasta is al dente and the liquid is fully absorbed.

3. Top with the tomato, basil, Parmesan, and mozzarella. Serve immediately with red pepper flakes, if desired.

TIP Linguine fini is a thinner cut of linguine. You can also use regular linguine or spaghetti, but you will need to adjust the cook time according to package directions and may need a few extra splashes of water.

NUTRITION PER SERVING

Calories 542 • Total Fat 18g • Saturated Fat 8g • Cholesterol 36mg • Sodium 696mg • Total Carbohydrate 63g • Dietary Fiber 3g • Sugars 3g • Protein 26g

ONE-POT LEMONY CAPRESE LINGUINE