Recipe For Mint Pasta With Fresh Tomatoes, Vegetarian Linguine Pasta
This easy, delicious linguine pasta with fresh mint, lemon and tomatoes (without cheese) is vegetarian and makes a perfect lunch, brunch or dinner.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 2 cups Mint leaves (add more if you like)
- 16 oz linguine pasta
- 1/2 teaspoon salt (or as required)
- water enough to cook pasta
- 3 tablespoons olive oil
- 6 fresh tomatoes large
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano powder
- 2 teaspoons garlic powder
- 2 cups marinara sauce (add more if you like)
Cook the pasta in enough water and salt, always follow the package instructions to cook the pasta.
Meanwhile wash the tomatoes, chop in medium sized pieces, keep aside.
Wash the mint leaves and keep a few fresh mint leaves for garnishing the pasta.
Chop the remaining mint leaves and keep aside separately (keep the chopped mint leaves separate from the other mint leaves kept for garnishing)
Drain the water and save the cooked pasta in a bowl.
Mix in 1 tablespoon of oil to the pasta and gently mix so the pasta won't stick together. Keep the cooked pasta mixed with oil, aside.
Heat oil in a large pan and add the chopped tomatoes.
Saute the tomatoes for few minutes around 5 minutes or until the tomatoes are cooked.
Add the marinara sauce and simmer in low heat for about 2 minutes.
Add lemon juice and chopped mint leaves, saute for another 2 minutes.
Add enough salt, garlic powder, oregano powder to the mixture and cook the mixture for another 1 minute.
Add the cooked pasta to this mixture of sauce we prepared and stir everything well until well combined.
Saute the contents for another 2 minutes so the pasta will blend well with the flavors of the sauce. Switch off the stove and keep the pan away from heat.
Add the few fresh mint leaves for garnishing, serve hot for lunch, brunch or dinner!