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Chef's Quick Tip: Lemony Caprese linguine

This week, Nutrition Consultant, Registered Dietitian and Certified Athletic Trainer, Dana White, shows Tina Redwine some tasty and nutritious summer treats.

News 12 Staff

Jul 17, 2020, 2:48 PM

Updated 1,434 days ago

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This week, Nutrition Consultant, Registered Dietitian and Certified Athletic Trainer, Dana White shows Tina Redwine some tasty and nutritious summer treats. 
Lemony Caprese linguine
Ingredients
12 ounces linguine fini
1 tbsp extra virgin olive oil
2 tsp kosher salt
½ lemon sliced
2 cloves garlic, sliced
1 medium tomato, diced
1 cup basil leaves, chopped
½ cup grated Parmesan cheese
6 ounces fresh mozzarella, diced
Red pepper flakes to serve, optional
Method
Place pasta, olive oil, salt, lemon and garlic in a large (5 ½ to 7 ¼-quart) Dutch oven, cover with 4 ¼ cups of water.
Bring water to a boil over medium-high heat. As soon as the pasta beings to soften, stir frequently for 8 to 10 minutes until the pasta is al dente and the liquid is absorbed.
Top with tomato, basil, Parmesan and mozzarella. Serve immediately with red pepper flakes, if desired
Nutrition
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
Contact
Dana Angelo White,
MS, RD, ATC
Nutrition Consultant,
Registered Dietitian &
Certified Athletic Trainer
PHOTOS: Chef's Quick Tip
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