Ingredients
1 package (16 ounces) linguine1 jar (7 ounces) julienned oil-packed sun-dried tomatoes6 garlic cloves, minced1 tablespoon lemon juice1/2 cup minced fresh parsley1-1/2 cups crumbled feta cheese1-1/2 cups grated Parmesan cheese
Preparation
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.
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.
Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.
