Linguine with Sun-Dried Tomatoes, Olives, and Lemon

6  ounces		linguine pasta
3  ounces		chopped or julienned sun-dried tomatoes in oil, drained
2  ounces		medium green olives, pitted
1  ounce		fresh basil leaves
1		clove garlic, roughly chopped
1/5  cup		extra-virgin olive oil
1		Zest and juice of 1 large lemon
1/2  cup		grated Parmesan
1  pinch		Salt and freshly ground black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Linguine with Sun-Dried Tomatoes, Olives, and Lemon ingredients. The serving size for any ingredient in Linguine with Sun-Dried Tomatoes, Olives, and Lemon may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.

In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.

Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.