Greek Linguine
4

Serves 6 to 8

A few shrimp add even more flavor to this Greek-inspired pasta dish with pine nuts, olives, sundried tomatoes and lemon zest. It is bound to become a new favorite entrée at your family table.

View user submitted photos
    Ingredients: 
    • 1/2 cup sundried tomatoes (not packed in oil)
    • 1 pound whole wheat linguine
    • 1 medium onion, diced
    • 4 cloves garlic, minced
    • 1 1/2 cup low-sodium vegetable broth, divided
    • 1 (15 ounce) can no-salt-added white beans, rinsed and drained
    • 1 (14 ounce) can artichoke hearts packed in water, drained and quartered
    • 1/2 cup pitted Kalamata olives
    • 1/2 pound medium shrimp, shelled and deveined
    • 1/2 cup dry white wine
    • 1/4 cup lemon juice
    • 2 teaspoons freshly grated lemon zest, divided
    • 1/4 cup fresh parsley
    • 1/2 zucchini, very thinly sliced (use a mandolin if possible)
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon crushed red pepper flakes (optional)
    • 1/2 cup pine nuts, lightly toasted (for garnish)
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Soak sundried tomatoes in enough hot water to cover for 15 minutes to soften, then drain and chop.

    Bring a large pot of water to a boil. Cook pasta 2 minutes less than package instructions; before draining, reserve 1/2 cup pasta cooking water, set aside. Drain pasta and set aside.

    Meanwhile, heat a large high-sided skillet over medium heat until hot. Add onion and garlic and cook 3 to 4 minutes or until just beginning to brown and stick to the pan. Stir in 1/2 cup broth and continue to cook 3 to 4 minutes longer or until onion is translucent. Stir in beans, artichoke hearts, olives and chopped sundried tomatoes and cook 3 minutes, stirring occasionally. Add shrimp and cook 1 minute. Stir in remaining broth, wine, lemon juice, 1 teaspoon lemon zest and parsley and cook 3 to 5 minutes or until shrimp is opaque throughout and liquid reduces and thickens slightly. Reduce heat to medium-low. Add cooked pasta, zucchini, black pepper and crushed red pepper flakes, if using, and toss to combine. Stir in some reserved pasta cooking water if pasta appears too dry. Garnish with pine nuts and remaining lemon zest.

    Nutritional Info: 
    Per Serving:470 calories (130 from fat), 14g total fat, 1.5g saturated fat, 40mg cholesterol, 880mg sodium, 66g carbohydrate (15g dietary fiber, 7g sugar), 22g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion