Linguine with Roasted Tomatoes, Lemon & Fresh Mozzarella Recipe
This Linguine with Lemon & Tomatoes recipe is a bright and refreshing summer pasta dish featuring roasted lemon slices and vibrant roasted tomatoes. Tossed with fresh arugula, thyme, basil, and creamy mozzarella, it’s a simple yet elegant meal that comes together quickly after roasting the lemons. Perfect for a light dinner with bright citrus and herb flavors.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Roasted Lemons
- 4 very thin lemon slices
- 1 tablespoon extra-virgin olive oil
- Sea salt, to taste
Pasta and Sauce
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 6 ounces linguine pasta
- 1 cup roasted tomatoes
- 1 1/2 cups arugula
- 1 tablespoon fresh thyme
- ½ cup fresh basil
- ¼ cup toasted pine nuts
- 3 ounces fresh mozzarella, torn
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil (for sauce)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a small baking sheet with parchment paper for easy cleanup.
- Roast lemon slices: Arrange the lemon slices on the prepared baking sheet. Drizzle them evenly with 1 tablespoon of extra-virgin olive oil and sprinkle with sea salt. Roast for 15 to 20 minutes until the edges are golden brown and caramelized. Remove from the oven and finely mince the roasted lemons, setting them aside for later use.
- Prepare the sauce base: In the bottom of a medium-sized cold pot, combine 1 tablespoon of extra-virgin olive oil, the minced garlic, lemon juice, and ¼ teaspoon sea salt. This mixture will infuse the pasta with bright, aromatic flavors.
- Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Before draining, reserve ¼ cup of the pasta cooking water.
- Toss pasta with sauce and greens: Immediately transfer the hot linguine into the pot with the sauce base. Add the reserved pasta water and the arugula. Toss everything together, gently warming the mixture until the arugula wilts and the pasta is heated through.
- Add herbs and toppings: Stir in fresh thyme, roasted tomatoes, minced roasted lemons, and fresh basil. Toss again to combine all the flavors evenly.
- Finish with pine nuts and mozzarella: Transfer the pasta to serving plates. Sprinkle with toasted pine nuts and torn fresh mozzarella. Season with additional sea salt and freshly ground black pepper to taste. Serve immediately for the best flavor and texture.
Notes
- Roasting the lemon slices brings out a sweeter, more complex citrus flavor that elevates the dish.
- Reserve some pasta water to help the sauce cling to the linguine and add moisture.
- The arugula adds a fresh, peppery bite that pairs beautifully with the lemon and tomatoes.
- Feel free to substitute pine nuts with toasted walnuts or almonds if preferred.
- Serve this dish warm immediately after adding mozzarella for a melty texture, or add it fresh as a contrast to the warm pasta.
