Linguine et Parmesan au GGOO

This recipe is from Lisa Craig of Round Rock, Texas.

Lisa’s vegetarian cabbage soup

Lisa has been a long-time subscriber to GGOO  and regularly posts her creations.

They are usually vegetarian or dairy… and they always look amazing.

She tagged me in this luscious linguine photo above on her Facebook page, so I went to take a look.

Her friends agreed with me, and comments included:

• “Looks yummy”
• “That looks delicious! בתאבון“
• 😋 😋
• “And my phone # is…”
• “Mmm”
• “Yum“

Here’s how Lisa described her photo ..

Linguine Parmesan with GGOO

Ingredients

• 

  Lisa’s take on GG Carrot Salad

  3 Tbsp Galilee Green olive oil (GGOO)

• 3 pounds plum tomatoes – cored, cut in half lengthwise; and seeds removed
• 1 tbsp chopped fresh thyme, or 1tsp dried
• 2 cloves fresh garlic minced
• kosher salt and pepper to taste
• 1 pound linguine
• 2 tbsp GGOO
• 1/2 cup, and some extra to sprinkle on top, finely grated Parmesan cheese
• fresh basil leaves, julienned

Directions:

1. Heat grill to high.
2. In a bowl, toss tomatoes with 3 Tablespoons of Galilee Green Olive Oil, thyme, garlic salt and pepper.
3. Starting with cut sides down, grill tomatoes until soft and charred, 8-12 minutes per side.
4. Return to bowl, cut into rough pieces with knife or kitchen shears.
5. Cook linguine until al dente, drain and place in large bowl.
6. Add grilled tomatoes. The 2 Tablespoons of Galilee Green Olive Oil, and Parmesan. Season with more salt and pepper if needed.
7. Divide among bowls, garnish with basil, and serve with extra Parmesan.

Thank you so much for sharing your great idea Lisa!