Sun-Dried Tomato Linguine

1. 1

   In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot.

2. 2

   Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice.

3. 3

   Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.

* Per serving · 4 servings · Values may vary.

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