This Lemon Garlic Linguine with Tomatoes and Pine Nuts is an easy and healthy recipe made with only 7 clean, real food ingredients. It's the perfect plant-based meal made with a light and tangy sauce that's ready to enjoy in about 15 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Medical Medium® Compliant }
While the pasta is cooking, prep the veggies by dicing the tomatoes, chopping the parsley, and crushing the garlic
Assembly:
In a small bowl, add the garlic, olive oil, lemon juice, and Himalayan salt and whisk together until well combined.
Taste and adjust the garlic and salt to your preference.
After the linguine has been cooked and strained, transfer it to a large mixing bowl and add the lemon-garlic mixture.
Add the diced tomatoes and chopped parsley to the bowl and gently toss until everything is evenly distributed.
Garnish with pine nuts and/or additional parsley, if desired.
Notes
Linguine: If you don't have or don't like linguine, use your favorite gluten-free pasta variety.Tomatoes: Fresh tomatoes will give the best flavor in this recipe, but feel free to use your favorite variety of tomatoes and long as you have (1) cup diced. Garlic: I like the extra garlic when I make this, but not everyone does. Start with 1-2 cloves of garlic and add more if you prefer.Lemon Juice: Freshly squeezed lemon juice will give the best flavor and nutrients since it hasn't been pasteurized, but you can also use store-bought organic lemon juice.Pine Nuts: I added the pine nuts for texture, but they can be omitted.Parsley: I added the fresh parsley more for the visual effect, but it can be omitted.Avocado Oil: You can substitute the avocado oil with organic extra-virgin olive oil.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt. Serving Size: This recipe will make 1-pound or approximately 4 servings of pasta. Nutritional information is for (1) serving which is 1/2 cup.