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Penne Pasta and Fresh Tomatoes

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Penne Pasta and Fresh Tomatoes
  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 8
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Got fresh garden tomatoes? Here's the pasta dish in which to use them. It's dressed with a light vinaigrette starring fresh basil, lemon and garlic.
Jul 23, 2013

Ingredients

  • 3 cups (750 mL) uncooked penne pasta
  • 1 medium red tomato, cut into wedges
  • 1 medium yellow tomato, cut into wedges
  • 1/4 cup (50 mL) freshly shredded Parmesan cheese

  • 1/3 cup (75 mL) olive or vegetable oil
  • 1/4 cup (50 mL) chopped fresh basil leaves
  • 3 tbsp (45 mL) lemon juice
  • 1 tsp (5 mL) chopped fresh garlic
  • 1/2 tsp (2 mL) salt

Steps

  • 1
    Cook and drain pasta as directed on package. Rinse with cold water; drain. In small bowl beat all Lemon-Basil Vinaigrette ingredients with wire whisk.
  • 2
    In large bowl, toss pasta and half of the vinaigrette. Cover and refrigerate 2 hours or until serving.
  • 3
    Just before serving, toss pasta, tomatoes and remaining vinaigrette. Serve with cheese.

Expert Tips

  • Tip 1
    Special Touch: Garnish with fresh basil and Parmesan cheese curls. To make curls, carefully peel curls from a wedge of Parmesan using a vegetable peeler.

Nutrition Information

265 Calories, 11g Total Fat, 7g Protein, 35g Total Carbs

Nutrition Facts

Serving Size: 8 to 10 Servings
Calories
265
Total Fat
11g
Saturated Fat
2g
Cholesterol
0mg
Sodium
210mg
Total Carbs
35g
Dietary Fiber
2g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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