Linguini With Tuna Walnuts Lemon And Herbs Recipes

LEMON LINGUINE

Lemon Linguine image

Ann Dockendorf of Clearwater, Minnesota coats pasta with a succulent blend of lemon and herbs, then sprinkles it with Parmesan cheese. "Serve it as a versatile side dish...or dress it up with cooked chicken or ham for a delicious entree," she writes.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

8 ounces linguine
3 tablespoons butter, melted
1 tablespoon lemon juice
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt-free lemon-pepper seasoning
1/4 cup grated Parmesan cheese

Steps:

In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss.

Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

LINGUINI WITH TUNA, WALNUTS, LEMON AND HERBS

Linguini With Tuna, Walnuts, Lemon and Herbs image

Make and share this Linguini With Tuna, Walnuts, Lemon and Herbs recipe from Food.com.

Provided by dicentra

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup walnuts, chopped
1 lb linguine
1/3 cup olive oil
4 garlic cloves, minced
2 (6 ounce) cans tuna packed in oil
2 lemons, zest of
2 teaspoons lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mixed fresh herbs, chopped (parsley, chives and thyme)

Steps:

In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
Meanwhile, in a large frying pan, heat the olive oil over moderate heat.
Add the garlic and cook, stirring for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork.
Remove from heat. Toss the linguini with the tuna mixture, lemon zest, salt, pepper, herbs and walnuts.

Nutrition Facts : Calories 899.8, Fat 41, SaturatedFat 5.5, Cholesterol 15.3, Sodium 745.9, Carbohydrate 89.5, Fiber 5.3, Sugar 3.7, Protein 43.3

LINGUINE WITH GARLIC, HERBS AND LEMON

Linguine with Garlic, Herbs and Lemon image

A simple pasta dish made with fresh ingredients. Herbs that work well with this dish are basil, tarragon, marjoram, oregano, parsley, dill, thyme, chives, cilantro, chervil and mint. I like to go heavy on the basil(about a cup) and then combine one or two other herbs.

Provided by rsarahl

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon lemon, zest of, grated
1 lb linguine
2 cups fresh herbs, chop 1 and a half cups and leave about half a cup of the herbs whole or torn into larger pieces
1/4 cup lemon juice
salt

Steps:

Bring 4 quarts of water to a boil in a large pot.
Meanwhile, warm oil and garlic in a skillet over medium heat.
Cook until the garlic is fragrant, being careful not to brown or burn.
Remove the skillet from the heat and stir in the lemon zest and salt to taste.
The water should be close to boiling.
At this point, add salt and the linguine.
Cook until pasta is al dente (follow the directions on the package since cooking times vary product to product).
Reserve 1/2 cup of the pasta water in a small bowl.
When pasta is cooked, drain and toss with garlic mixture, herbs and lemon juice.
Add the reserved pasta water as needed to keep the pasta moist and a little saucy.
Serve immediately.

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In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
Meanwhile, in a large frying pan, heat the olive oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork. Remove from the heat. Toss the linguine with the tuna mixture, the lemon zest, lemon juice, salt, pepper, herbs, and the toasted walnuts.

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In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
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